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.
Roasted Crispy Chinese Pork Belly Recipe
Ingredients
- 450 g Pork Belly 1lb
- ½ teaspoon Salt
- ½ teaspoon Chinese Five Spice
For the Marinade:
- 2 tablespoon Szechuan Pepper
- 1 tablespoon Chinese Five Spice
- 1 tablespoon Light Soy Sauce.
- 2 tablespoon Dark Soy Sauce
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Garlic
- 1 teaspoon Sesame Oil
Instructions
- Toast the Szechuan peppercorns in a wok and grind them in a pestle and mortar or spice grinder.
- Add the Szechuan pepper to a bowl along with the remaining ingredients for the marinade. Mix to form a thick paste.
- Dry the pork skin with a kitchen towel. Score the pork skin to a depth of 2-3mm (⅛") in a crosshatch pattern about 1cm (½") apart.
- Flip over the pork and pour the marinade over the flesh side of the pork, and massage it in. Place the pork on a plate and clean off any marinade from the skin.Transfer to the fridge uncovered and allow it to sit for at least 8 hours.
- Rub the salt and Chinese five-spice into the skin.
- Place on a grid "balanced" above a roasting tin and pour hot water into the tin.Cook in an oven at 220°C or 450°F for 30 minutes, then reduce the temperature to 170°C or 340°F and cook for a further hour.
- Rest for 10-15 minutes before serving.
This turned out absolutely fabulous. Don’t miss out the steam step even if you oven has that facility as I think it is the steam directly under the meat that makes it so very very moist. I had to grill the crackling a little at the end due to the shape of the joint. The WOWs and yummy noises round the table said everything….
I happened to find pork belly on sale. It’s not an ingredient I’ve cooked with very often. I don’t usually write reviews but this is probably one of the best dishes I have ever made (and I love to cook). My family agreed. This will be in our regular rotation.
Just made this. Absolutely incredible. I had never cooked pork belly and was so worried about it. But the process was easy and the end result was SO good. Will make this again and again.
Glad that you enjoyed it Jim, thanks for taking the time to let me know 🙂
Pork belly recipe was out of this world. I would pay good money for them. Cooked on hot to start with then just 45 mins on low. Top wasn’t crispy but still perfect. Marinated for 24 hours. Can’t wait to do them again.
Glad you enjoyed this Bernie, it's one of my favourites, anything pork belly is a weakness for me 🙂
I love crispy crackling crust and unfortunately here is France I struggle to find the pork with the skin. I love this recipe and will try next time I am in Italy to buy proper pork with skin. Forget about 600 gr, knowing my boys they will easily finish 1 kg
I'm with you! I want crispy crackling crust!! These Chinese pork bellies look so incredibly delicious! I love pork bellies and can't wait to try your recipe!
I love crispy crackling crust and unfortunately here is France I struggle to find the pork with the skin. I love this recipe and will try next time I am in Italy to buy proper pork with skin. Forget about 600 gr, knowing my boys they will easily finish 1 kg
Thanks Laura... Odd how markets vary across Europe, pig skin is ubiquitous here and easy to buy separately as well as bundled up on meat 🙂
I'm with you! I want crispy crackling crust!! These Chinese pork bellies look so incredibly delicious! I love pork bellies and can't wait to try your recipe!
Enjoy, I love this recipe, like I say it is an oversized meal for two but never results in left overs 😮
Thank you so much for your super fast response. Looking forward to cooking this dish....yummy ☺
You are more than welcome, what time you serving up I'll pop around it is one of my favourites 😉
My oven is not fan assisted so usually turn up additional 20 degrees to compensate. Are the instructions for fan assisted or not. Thank you
All of my temperatures are for conventional ovens and if I use fan assisted will always say 🙂
Gorgeous work, as usual, Brian. Loved reading the post on how to make this amazing meal. We love pork. I will definitely need to make this for the hubby. He will love it!
Thanks Diane, pork is my favourite too although it was rare to find pork belly for me as it usually gets used in sausages, there was no question as to what I was going to make with it though, I love this dish and the crackling is out of this world 😀
Seriously!??! Look at that crackling! You've risen to a new high in my books!!
Haha, thank you, that is a lofty ladder to climb. I love crackling so getting the technique right was a labour of love 🙂
The recipe looks wonderful! I don't think my grocery usually has pork belly but I could make it with another cut of pork.
Thanks Linda, pork belly here typically gets stripped of its skin and turned into sausages as its fat content is perfect for them, so I was delighted to find some in our local butchers. A nice piece of loin with skin on would work well, you will just need to ensure you don't overcook it as the lack of fat means it can dry out really quickly.
I loooooove pork belly. This looks so, so good! I have to make this next time I pick up some pork. Bravo!
Thanks Marissa, it was superb all that Szechuan Pepper really made it sing 🙂
OH MY! Crispy crunchy pork crust is the best part for me, when it comes to tearing it down. You can't beat it ! This looks like it would hit the spot!
Yup the crackling is definitely always the star of the show no matter how good the meat is... I have been known to just buy 'pig' skin and turn it into crackling 😀
I saw this picture on Pinterest the other day and I just cannot stop staring at it and drooling all over! I never challenge cooking this at home, but I will totally trust your recipe! This is perfect 🙂
Thanks Maggie, it was wonderful... Glad I got loads of pork belly, tempted to do it again but have lots of new ideas, nice problem to have 😀
What's not to love about pork belly? Also, star anise rocks. Nice recipe!
You've got me stumped on that question! Pork belly has everything a cut of meat should have to my mind and it is so under rated 🙂
Great job! Perfectly cooked and delicious! Pinned!
Thank you very much 🙂
Pork belly is big in Australia, and like you, if I see it on a menu I have order it! You pork crackling looks shatteringly perfect and I love the sound of the flavour you have achieved with the pork.
I was reading somewhere that the cost of pork belly in Australia has rocketed due to popularity, is that true?
That sugary crust looks AMAZING! I made pork belly once and it didn't come out that well, but you've inspired me to try again.
Excellent, please let me know how you get on 🙂
Look at that crackling! I've been trying to make roasted pork belly but could never get the perfect crackling..
There is no secret really, all you need is bone dry skin before placing in the oven and then enough resting time after.
This looks amazing. I would definitely try this.
Thank you, one I am very proud of, tasted wonderful!
Phenomenal job on this! I am not even a huge fan of pork, but reading through your list of ingredients and seeing that a crispy and crunchy crust has me sold!
Thanks Shashi, glad to have made you consider pork... I think it is a really under rated meat probably from many years of overcooking and under seasoning. But give it a little love and I think it stands toe to toe with everything else 🙂
Out of the world good! Oh, that crisp skin and the slight pink center, yum!
Thanks Tina, you gotta keep just the slightest tint of pink like you say... Just keeps it on the lovely side of moist, I usually aim for 62°-64°C on the meat thermometer before removing and allowing to rest.
I looooove pork belly. I am going to have to give this a try. I especially love sesame oil. Yum!
The Szechuan pepper is definitely the big boy here for me, but I love it 🙂
Brian, this looks absolutely delicious! If I were to make this, could I substitute the Chinese five spice for something else? That flavour combination does not agree with my taste buds at all! 🙂
Most definitely, pork is such a versatile meat and goes with many flavours, one I am particularly fond of is apple and fennel... So you could change the paste for an apple and sugar paste made heady with thyme and fennel seeds and then toast of some fennel seeds to flavour the crackling on top. It even works well with just a honey glaze and bucket loads of ground pepper 🙂
It's been a while since I've made some pork belly for my family... looks like I'll have to make this for 4th of July weekend! This looks delicious!
That's exciting, thanks for the kind words... I think that despite being a relatively humble cut of meat that pork belly is perfect as a celebratory centre point of any meal.
Yummy dish, I dont do pork often. But I think this is worth a try.
Super, please let me know how you get on, I love pork so cook it all of the time... It is also because finding beef and lamb here in Hungary is really tough!
Brian this looks just fabulous - but then you already know that from my pinterest comments. I completely agree with you about crackling, some good rock salt and be sure to score it well and dry it and you'll have amazing crackling.
Your pictures are great, really make me want to tuck in!
Thank you very much Angela... No mater how good the pork is the crackling is always the diamond in the 'gold ring' for me, there is just something so satisfying about the oh so audible crunch 🙂
How did you know that roast pork with crackling is down on the 'Last Meal Menu'? You have totally nailed it and I think 600g would feed the two of us in my house!!
I'd be with you on roast pork as a last meal, but they can1t get rid of me until the crackling is perfect or I would send it back 😉 We would rarely eat 600g of meat between us typically but we had to go back for more, I wanted to keep a little aside for a lunch time treat but failed miserably!
The Hungry Dad's very fav - he is a pork belly fan from waaaaay back and this spice hit is an added bonus. ps - Yummly'd this!
I think that is the way for all of us who have a fondness for pork belly, it is ingrained in our DNA from a young age... Childhood memories certainly tend to stay with us 🙂
This looks like such a great idea. I really should go to the butcher and try to make something like this with pork belly. There are so many more uses for it other than bacon.
Pork belly is definitely so much more than bacon, not that there is anything wrong with bacon (just have to get that out there so I am not misunderstood) 😉
It is in many places a really cheap cut of meat and offers so much flavour, that also means you can be much bolder with your flavourings without losing the delicious 'porkiness'.