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

I have been making roast pork for many years now as this is the only way that can get to enjoy it. In Leicestershire, where I leave, I have not come across decent roast pork so I got to make it myself.My first successful recipe was using salt to make the rind crunchy and it worked. I roast the meat over a pan of water to make the meat moist. That does the trick but I get a very smoky and steamy oven.I try using other ingredients to make the rind crunchy and it works. This time, I am using a different ingredient and the result is really, really nice. I make a big piece this time and I have, at last, some left-overs for another day
Prep Time30 minutes
Cook Time2 hours 5 minutes
marinade and drying time1 day
Total Time1 day 2 hours 35 minutes
Course: celebration, Dinner, lunch, Main Course
Cuisine: Asian, Chinese, Malaysian, South-east Asian, Thai
Keyword: 5 spice powder, Baking Soda
Servings: 8 servings
Cost: £13.00

Equipment

  • 1 Roasting tin with roasting rack for the pork
  • 1 Sharp knife
  • 1 Ruler or small baking sheet
  • 1 brush
  • Alumminium foil
  • small bowls
  • 1 Pestle and mortar

Ingredients

  • 1.5-1.8 kg Belly pork

Rind seasoning

  • 1/2 tbsp Salt for salting the skin
  • 1/2 tbsp Bicarbonate of soda
  • 3 tbsp White vinegar

Rub for the meat

  • 2 tsp Salt
  • 1-2 tsp Szechuan pepper corns
  • 1 tsp Star anise powder

Root vegetables (optional)

  • some potatoes, carrots or sweet potatos

Instructions

  • Make slits on the meat side of the pork for easy seasoning
  • Mix the salt, bicarbonate of soda together. Set aside.
  • Mix the rub ingredients together.
  • Season the underside of the pork with the rub.
  • Turn over the pork so the skin side is up.
  • Remove any traces of the spice.
  • Score the skin 2cm apart to enable easy cutting after roasting.
  • Wrap the underside of the pork (lean part) with foil.
  • Use root vegetables to make the pork surface even if required
  • Rub the skin side with salt and Bicarbonate mixture making sure you rub it into the scored skin.
  • Put in the fridge to dry, uncovered, over night or 48 hours if possible.
  • Dap off any moisture from the skin and reapply the salt mixture another 2 to 3 times, if required

To Roast

  • Take it out of the fridge at least 30 minutes before roasting.
  • When you want to roast it, heat up the oven the highest mark. (220C)
  • Dap off any moisture on the skin with paper towel.
  • Remove all the salt mixture
  • Apply white vinegar over the skin.
  • Let it work for 5 minutes. Dap it off.
  • Put the whole thing in the oven for about 20 minutes and turn down the oven to 180C for about 1hr 15mins. (Do 1 hr first, as oven temperature varies )
  • Check the skin. If it is not crispy enough, turn the oven up to Mark or 220C for another 20 minutes. ( keep a watch, you may not neeed 20 minutes)
  • If you want the skin to be really crispy, place the belly skin side up under a medium grill and grill for about 5 minutes or more to get it to the crispiness that you want. Keep a good watch over it so as not to burn the crackling.
  • Remove from grill and let it stand for about 20 minutes.
  • Cut it into serving size.
  • Serve with hoisin sauce, plum sauce and chilli sauce.
  • Garnish with coriander and spring onions, and cucumber
  • Add rice and vegetables, too!
  • Enjoy!!!

Video

Notes

Left-overs can be stored in the fridge and heat up in the oven. 
It can be frozen, too.
Making this is simple but takes a long time as it has to marinade, I tend to make more and save it for a few meals.
Let me know how yours goes.