Chinese · Dinner
Crispy Skin Roast Pork Belly
Chinese-style roast pork belly with skin scored and salt-dried until papery, then roasted at two temperatures to render fat and blister skin into crackling. Sliced and served over steamed rice with a soy-vinegar dip and scallion garnish.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
712Calories
31.6gProtein
54.1gFat
26.8gCarbs
1.1gSugar
1.3gFiber
2950mgSodium
163mgChol
20.2gSat Fat
580mgPotassium
55mgCalcium
2.4mgIron
0.9mcgVitamin B12
3mgVitamin C
rich-umami
all-time-classics
Instructions
1
Prep
Score the skin in a tight crosshatch pattern with a sharp knife, cutting through skin only. Rub the meat side with salt, five-spice, white pepper, and minced garlic; keep skin clean and dry.
2
Chill
Place skin-side up on a wire rack over a tray. Brush skin with vinegar and rub with salt. Refrigerate uncovered 8 hours until papery.
3
Roast
Brush off dried salt from skin. Roast skin-side up at 300F (150C) for 45 minutes until meat is tender and knife slides easily through.
4
Roast
Raise heat to 445F (230C) and roast 25–30 minutes until skin blisters, bubbles, and turns deep golden with audible crackle when tapped.
5
Rest
Remove from oven and rest 10 minutes on the rack so juices settle and crackling stays crisp.
6
Plate
Slice belly into strips through the crackling. Arrange over steamed rice, scatter scallion slices on top, and serve with soy-vinegar dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pork belly, skin on
- 2 tsp2 tsp salt (for the meat rub)
- 2 tbsp2 tbsp salt (for drying the skin)
- 1 tsp1 tsp chinese five-spice
- 1/2 tsp1/2 tsp white pepper
- 4 cloves4 cloves garlic
- 2 tsp2 tsp white rice vinegar (for the skin)
- 1 cup190g cooked white rice
- 2 tsp2 tsp soy sauce (for the dipping sauce)
- 1 tsp1 tsp rice vinegar (for the dipping sauce)
- 22 scallion
