Hong Kong Style Crispy Roast Pork Belly

Be the first to rate

(No Ratings Yet)

Loading...

A Cantonese barbecue classic featuring a slab of pork belly roasted until the top layer of skin shatters into golden, bubbly crackling while the meat stays juicy and richly seasoned. The two-stage roasting technique and overnight skin-drying step are the secrets behind that signature shattering crust.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 50 gFat
• 18 gSaturated Fat
• 4 gCarbs
• 0 gFiber
• 3 gSugar
• 38 gProtein
• 1480 mgSodium
• 460 mgPotassium
• 28 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the pork

• 2 lb pork belly slab, skin on, about 1.5 inches thick
• 1 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 1 tsp white pepper
• 1 tsp sugar
• 1 tbsp minced garlic
• 1 tsp grated fresh ginger
• 1 tsp fine salt

For the crackling skin

• 2 tbsp coarse sea salt
• 1 tbsp rice vinegar
• 1 tbsp maltose or honey, warmed
• 1 tsp white vinegar, for final brush

Directions

1. Pat the pork belly dry and lay it skin-side up. Using a sharp knife or razor, score the skin in a tight crosshatch pattern, cutting only through the skin layer without piercing the meat beneath.
2. In a small bowl, combine Shaoxing wine, five-spice powder, white pepper, sugar, garlic, ginger, and fine salt into a paste. Rub this mixture generously over the meat and sides only, keeping the skin completely dry and untouched.
3. Thoroughly pat the skin dry with paper towels. Brush maltose or honey evenly over the skin, then sprinkle the coarse salt in a thin, even layer across the entire surface.
4. Place the pork uncovered on a wire rack set over a tray and refrigerate for at least 6 hours, preferably overnight, so the skin dries out completely.
5. When ready to cook, preheat the oven to 400°F (200°C). Brush off all the coarse salt and pat the skin dry once more. Lightly brush the skin with white vinegar.
6. Place the pork skin-side up on a rack over a foil-lined tray and roast at 400°F for 30 minutes to render the initial fat.
7. Increase the oven temperature to 450°F (230°C) and continue roasting for 35 to 40 minutes, or until the skin puffs up into large golden bubbles and sounds hollow when tapped.
8. Rest the pork for 10 minutes, then chop into 1-inch bite-sized pieces through the crispy skin. Serve immediately with yellow mustard or sweet bean sauce.
9. Use a roasting rack to keep air circulating beneath the meat so the bottom does not steam and lose crispness.

Cook’s Notes

• Drying the skin uncovered in the fridge overnight is the single most important step for achieving shattering crackling.
• Do not skip the rice vinegar brush; it lowers the skin's pH and helps it puff into large bubbles.
• Score only the skin, not the fat layer, or juices will escape and the meat will dry out.
• If the skin is not crackling enough at the end, broil for 1 to 2 minutes while watching carefully to avoid burning.
• Serve traditionally with English mustard or a dip of hoisin sauce mixed with a touch of sugar.

You might also like

Asian

Xiao Long Bao Soup Dumplings

Asian

Chinese Tomato and Egg Stir-Fry

Asian

Lion Head Meatballs

Asian

Fried Rice with Chinese Sausage