Crispy Roast Pork

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Crispy Roast Pork is a beloved Cantonese classic featuring a slab of pork belly roasted until the skin shatters into a golden crackling crust while the meat underneath stays juicy and seasoned with warm five-spice. The signature technique involves drying the skin, pricking it with tiny holes, then roasting at high heat so the rendered fat puffs into that irresistible crispy top.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 52 gFat
• 19 gSaturated Fat
• 4 gCarbs
• 0 gFiber
• 2 gSugar
• 22 gProtein
• 780 mgSodium
• 410 mgPotassium
• 35 mgCalcium
• 1.6 mgIron
• 1 mgVitamin C
• 8 mcgVitamin A

Ingredients

For the pork

• 2.5 lbs pork belly slab, skin on and bones removed
• 1 tablespoon Shaoxing wine
• 1 teaspoon fine salt
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon ground white pepper
• 1 teaspoon granulated sugar

For the marinade paste

• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons hoisin sauce
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon toasted sesame paste

For the crispy skin

• 2 tablespoons coarse sea salt
• 1 tablespoon rice vinegar
• 1 teaspoon maltose or honey, warmed
• 1/2 teaspoon baking powder
• 1 cup water for the roasting pan

Directions

1. Pat the pork belly dry with paper towels. Using a sharp knife, score the meat side (not the skin) in a shallow crosshatch pattern about 1/4 inch deep, taking care not to cut through to the skin.
2. In a small bowl, combine the Shaoxing wine, salt, five-spice, white pepper, and sugar. Stir in the garlic, ginger, hoisin, light soy, dark soy, and sesame paste to make a thick marinade.
3. Rub the marinade thoroughly into the scored meat side and along the edges of the pork. Place it skin-side up on a plate, uncovered, and refrigerate for at least 4 hours or overnight to dry out the skin.
4. When ready to roast, preheat the oven to 400°F (200°C). Pat the skin completely dry with paper towels, rub the surface with rice vinegar, then massage in the coarse salt and baking powder before brushing lightly with maltose.
5. Using a sharp metal skewer or a sharp-tined fork, poke dozens of tiny holes all over the skin, going just deep enough to reach the fat layer without piercing the meat underneath.
6. Place the pork skin-side up on a wire rack set over a roasting pan filled with 1 inch of water. Roast for 30 minutes at 400°F, then reduce the heat to 325°F (165°C) and continue roasting for 40 to 45 minutes, until the meat is tender and pulling at the edges.
7. Increase the oven to 480°F (250°C) and roast for 10 to 15 more minutes, watching closely, until the skin puffs into a blistered, deep golden crackling. Rest the pork for 10 minutes before slicing.
8. Slice through both the crispy skin and the tender meat into thick rectangles and serve hot with steamed rice, English mustard, hoisin sauce, or sweet chili sauce.

Cook’s Notes

• Drying the skin thoroughly is the most important step for a crackling crust; pat it dry several times and refrigerate uncovered overnight if you can.
• The tiny holes poked in the skin let rendered fat escape and steam out moisture, helping the surface puff and crisp evenly.
• A wire rack over water keeps the meat out of its own drippings so the underside does not turn soggy while the top crisps up.
• If you don't have maltose, honey or a thin sugar glaze works well for extra browning and a glossy finish on the crackling.
• For an even louder snap, blast the finished roast under the broiler for 2 to 3 minutes at the end; watch closely to prevent burning.

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