How To Make Roast Pork (Crispy Pork Belly Chinese Style)

five-spice powder

🥗Healthier: cumin and coriander

💰Cheaper: mixed spices

Cumin and coriander can mimic the flavor profile at a lower cost.

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option, while pork shoulder is more economical.

Score the skin of the pork belly in a crosshatch pattern.

Rub 1/2 tbsp salt and 1/2 tbsp bicarbonate of soda all over the pork belly skin.

Mix 2 tsp salt, Szechuan pepper corns, and star anise powder; rub this mixture onto the meat side.

Refrigerate the pork belly uncovered for at least 4 hours, preferably overnight.

Preheat the oven to 450°F (232°C).

Boil water and 3 tbsp vinegar in a pot; carefully pour over the skin of the pork belly to tighten the skin.

Pat the skin dry with paper towels to remove excess moisture.

Place the pork belly on a rack in a roasting tin, skin side up, and level with root vegetables like potatoes, carrots, or sweet potatoes.

Roast for 30 minutes until the skin starts to blister.

Reduce the temperature to 350°F (177°C) and roast for an additional 1 hour.

Increase the temperature back to 450°F (232°C) for the last 10-15 minutes to achieve maximum crispiness.

Remove from the oven and let it rest for 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens