How To Make the CRISPIEST Chinese Roast Pork Belly TODAY...no overnight salting! | Marion's Kitchen

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is more affordable.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce + sugar

Plum sauce offers a similar sweetness, while the soy sauce mix is budget-friendly.

Get a good piece of pork belly with a nice layer of meat and fat underneath the skin.

Use paper towels to dry the skin of the pork belly thoroughly.

Poke holes into the skin of the pork belly using a toothpick or cocktail stick, ensuring to cover the entire skin with holes.

Rub Chinese five spice and a pinch of salt all over the meat side of the pork belly.

Create a foil protector by wrapping a piece of foil tightly around the edges of the pork belly.

Cover the skin of the pork belly with a generous amount of salt, smoothing it out to ensure no skin is poking through.

Roast the pork belly at a low temperature for 2 hours to ensure the meat is tender and fat renders out.

Remove the foil and excess salt from the pork belly after roasting.

Transfer the pork belly back onto a baking rack and dry the skin again with paper towels.

Increase the oven temperature and roast the pork belly until the skin is puffed up and golden brown and crispy.

Slice the pork belly and serve with mustard and hoisin sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens