Roast Pork

Roast Pork Belly – crunchy & flavoursome!

Roast pork belly is one of the top Chinese favourites and easily the most recognisable Chinese food in the world. It’s not an easy dish to make at home. To get the best roast pork crackling can often be a hit and miss. Over the past year, I have tried different roast pork recipes in search of a recipe that meets my requirements and is repeatable. I am pleased to advise that at last, I am now able to consistently achieve crunchy skin and flavoursome and tender meat with this Roast Pork Belly recipe. You may wish to try this recipe.

A Roast Pork Belly that is crunchy and flavoursome is simply irresistible! Choose a slab of pork belly that is not too fat and get the butcher to score the skin. Poking lots of holes in the skin and getting the skin very dry is another important step. This will help produce a nice pork crackling that is crispy and not hard on the teeth. Cut deep slits in the meat portion and massage the seasoning into the slits. Wrapping the meat portion with foil helps to prevent the meat from over burning and keeps the meat flavoursome and tender.

Video Link:


  • 750 gm slab of LEAN belly pork (scored)
  • Marinade meat only with:
    • 1 Tbsp garlic (minced)
    • 1 tsp sesame oil
    • ½ teaspoon salt
    • 1 tsp sugar
    • ½ teaspoon five-spice powder


1. Score the pork skin.

2. Blanch the slab of pork in boiling water for 5 mins.

3. Poke lots of holes in the skin with a fork. As the skin is scalded, this is an easy task.

4. Turn the slab over (with skin down) on the chopping block and cut deep 1 inch wide slits in the meat portion.

5. Rub the marinade on the meat portion only. Massage especially in between the slits.

6. Turn the slab over to the skin side. Dry the skin with a kitchen towel and sprinkle 1 tsp of salt on the skin.

7. Place the slab skin up  in the fridge overnight.  Leave uncovered in the fridge so that the skin will dry out.

8. The next day, take the pork out of the fridge an hour or two before roasting. The skin should be very dry. If not, leave the pork in the fridge for a longer time.

9. Spread a very thin layer of oil (1 tsp) on the skin. Roast the pork at 200°C for 30 mins. until small bubbles form on the surface and skin is golden and crisp. Tap the crackling with the back of a spoon to test if it is done. It should sound hollow when the spoon hit the skin.

11. Leave the roast pork to cool on the rack. Turn the slab with the skin down and cut the pork through the slits. Chop into bite size chunks. Enjoy!

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