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Cracklin’ Crispy Chinese Pork Belly


650 g Pork Belly
3 tbsp white vinegar
2 tsp Chinese cooking wine
1 tsp sugar
2 tbsp salt
½ tsp light soy sauce
1 tbsp five spice powder
½ tsp chicken powder
500ml of water
¼ cup coarse sea salt


boil the water in a wide pan until bubbly, put the pork into the pan skin side down and blanch the skin for 30 seconds to 1 minute
dry the pork well, use a meat tenderizer or skewers to poke the pig skins full of small holes, brush with vinegar
mix all seasoning into a paste, cover the marinate on the meat of the pork belly, keep in fridge for 4-6 hours or overnight. Do not cover the pork, let it air dry in the fridge
preheat oven to 395°F
place the pork belly on a roasting rack with a pan underneath to catch all the dripping, coat the skin with a layer of coarse sea salt
bake for 40-45 minutes, take the pork out, completely remove the salt layer
broil for the skin for 10 minutes in the oven, let the pork cool for 10 minutes, and slice

#P&Y Tips:

blanching the skin will tighten the skin which will be easier to poke holes
poke as many holes as you can, the more the better
air drying pig skin is to ensure you get the crispy skin after baking

Written by potsandyams

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