Friday, December 19, 2014

Crispy Chinese Roasted Pork Belly Recipe

Crispy Chinese Roasted Pork Belly

This is the nicest crackling I ever had. Really crispy, no chance of breaking my teeth. And the meat had a fantastic flavour. Soy, garlic, miso and five-spice powder all worked well together and produced a good result.

I have made crispy pork using different methods but the method suggested in the recipe, pouring boiling water over the skin, did miracles.

Adopted from Kylie Kwong’s recipe, posted on The Guardian

Crispy Chinese Roasted Pork Belly

800g boneless pork belly, skin on and scored
500ml boiling water
4 cloves garlic, halved
1 tablespoon sesame oil
1 tablespoon salt flakes

For the marinade
2 tablespoons brown rice miso paste
1 tablespoon five-spice powder
1 tablespoon brown sugar
1 tablespoon light soy sauce

1.      Place pork belly, skin-side up, on a wire rack over the sink. Pour over boiling water to scald the pork skin. If possible, try to avoid hot water getting on the meat as it will cook it slightly
2.      Dry the skin with kitchen paper and place pork, uncovered, in the refrigerator for two hours.
3.      Remove pork from fridge and place, skin-side up, on a chopping board. Using the tip of a sharp knife, stab the pork skin repeatedly until the surface is covered with holes, being careful not to go all the way through.
4.      Make some horizontal slits on the sides of the belly, then insert each garlic and push them deep in so they don’t burn.
5.      Turn the pork belly over and make cuts about 2cm apart and 1cm deep.
6.      Combine marinade ingredients. Rub marinade evenly over the flesh side of the pork (not the skin) and massage well into the cuts.
7.      Place pork, skin-side up, on a wire rack (this same rack will be used for roasting the pork, so make sure it is ovenproof and fits inside a roasting tin) and place over a tray or large plate to catch any drips. Place in refrigerator and leave pork uncovered overnight
8.      The next day, bring pork to room temperature and heat oven to 150°C/300°F
9.      Transfer pork and wire rack to a roasting tin. Rub skin well with the sesame oil, then scatter salt all over. Roast for 1½–2 hours or until tender (to test, pierce the meat with a skewer – you should meet no resistance).
10.  Increase the oven temperature to 220°C/430°F and continue roasting for 15 minutes.
11.  Remove pork from oven and allow to rest, uncovered, in a warm place for 15 minutes.


  1. Oh wow! That looks absoverylutely amazing, Mr T!! I've never attempted one before fearing a rubbery crackling and a lard splattered oven.
    ... but I'm sloooowly getting persuaded here.
    Merry Christmas!

    1. I can assure you - no rubber and lard coated oven. Its a pity that crackling is a small part of pork belly.

  2. It looks amazing! I bet it's as "healthy" as foie gras and equally delicious! Happy New Year, Mr. Three-Cookies!

    1. Yes, its as healthy as foie gras. Don't you know that pork belly and foie gras are considered super foods:)


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