Crispy Chinese Pork Belly with Five Spice

Chinese pork belly, roasted for the perfect crispy crackling, soft and juicy pork with a blackened Szechuan pepper and five-spice crust.

The pork belly roasts in the oven for an hour and a half, resulting in the most wonderfully succulent meat!

Crispy Roast Pork Belly!

I adore pork belly; if I ever get to that mythical last meal choice, then it is likely what I would choose!

It is a piece of meat that has a wonderful flavour, the perfect amount of fat and that skin makes for the best crispy crackling crust.

I cook with it a lot in dishes as diverse as this traditional British roast pork to my pressed pork belly with cherries and a sticky spicy Korean Pork Belly, through to roast pork belly slices.

This crispy Chinese pork belly recipe features another of my favourite ingredients, Szechuan pepper.

The ingredient that gives dishes like kung pao chicken and dan dan noodles their distinctive flavour.

Throw in a little soy, Chinese five-spice, garlic and ginger and off you go.

Frequently Asked Questions

Is there a secret to perfect crackling?

No, not really! There is much written about cooking the perfect pork crackling.

It is often said that the skin should be as dry as the Sahara desert when it goes into the oven. It is a method that works, and the one I use here.

However, I cook a pork knuckle recipe that has beer poured over it before it goes into the oven. If you find yourself struggling, it is likely that the combination of time and temperature is incorrect.

Can I cook a larger piece of pork belly like this?

Yes, this recipe serves two generously and three fairly comfortably.

You can increase the weight of pork belly up to 750g without a difference in cooking time, so long as you ensure that it is not thicker than 5-6cm (2"). This will serve 4 generously and will be ok for up to 6 people.

Make sure to increase the marinade by 30% to cater for the increase in size.

Serving Suggestions

The richness of pork belly works exceptionally well with pickles. This recipe is pictured with some quick pickled cucumber, but pickled daikon would work equally well.

I also like to add some rice. Here it is pictured with steamed jasmine rice, but an egg fried rice would be awesome too!

Don't forget the veggies either, stir fried broccoli or stir fried asparagus both make nice additions.

Finally, you could add some noodles. Plain chow mein noodles or something like sweet chilli noodles or sweet and sour stir fried noodles would both work well

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• Wok or Frying pan.
• Baking tray.
• Cooling rack.
• Kitchen knife.
• Mixing bowls.
• Pestle and mortar or spice grinder.
• Measuring spoons.