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 and results 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.
This crispy Chinese pork belly recipe features another of my favourite ingredients Szechuan pepper.
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 and 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.
I also like to add some rice. Here it is pictured with steamed jasmine rice, but a egg fried rice would be awesome too!
I only mention brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Wok or Frying pan.
- Baking tray.
- Cooling rack.
- Kitchen knife.
- Mixing bowls.
- Pestle and mortar or spice grinder.
Roasted Chinese Pork Belly with a blackened crust of Chinese five spice and lashings of Szechuan Pepper all topped with a perfect crisp crackling crust.
- 450g (1lb) Pork Belly
- ½ Tsp Salt
- ¼ Tsp Chinese Five Spice
For the Marinade:
- 2 Tbsp Szechuan Pepper
- 1 Tbsp Light Soy Sauce.
- 2 Tbsp Dark Soy Sauce
- 1 Tbsp Chinese Five Spice
- 2 Tsp Ground Ginger
- 1 Tsp Ground Garlic
- 1 Tsp Sesame Oil
- Toast off the Szechuan peppercorns in a wok and grind 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 in a crosshatch pattern about 1cm (¼") apart.
- Flip over the pork and pour the marinade over the flesh side of the pork and massage itin.
- 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.
- An hour before you are ready to cook remove the pork from the fridge.
- 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.
Amount Per Serving: Calories: 726Total Fat: 51gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 189mgSodium: 2221mgCarbohydrates: 10gFiber: 3gSugar: 0gProtein: 55g
Calorific details are provided by a third-party application and are to be used as indicative figures only.