Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chinese Crispy Pork Belly Recipe
It is a Crispy Pork Stomach recipe, identical to you get from the Chinese language BBQ meat store! The finest crackling on this planet with juicy seasoned flesh, nobody does crispy pork stomach just like the Chinese language.
And that is how they make it. (It’s simple!)
Chinese language Crispy Pork Stomach recipe
In my humble opinion, the Chinese language are the undisputed king of two issues: crispy duck and crispy pork stomach.
It’s unlikely that I’ll ever share a correct Peking Duck recipe as a result of it’s too laborious to make correctly in an extraordinary dwelling kitchen.
Pork stomach, alternatively, is completely doable. That juicy, seasoned flesh. However principally, it’s all about…..
The perfect crackling on this planet
Chinese language pork stomach crackling is, in my humble opinion, the finest crackling on this planet. With the signature puffy bubbles throughout, this Pork Stomach Crackling is crispy and crumbly in a means that you’ll by no means obtain on a pork roast, even pulling out all the key crackling ideas.
That’s what makes Chinese language Crispy Pork Stomach so wanted. The rationale why the perfect Chinese language BBQ meat outlets have queues across the block on weekends.
And at the moment, my pals, you’re going to see how simple it’s to make your individual Chinese language pork stomach that comes out wanting identical to this ↓↓↓.
The key to the perfect pork stomach on this planet
And listed here are the two secrets and techniques to good crispy pork stomach that the Chinese language found*:
1. Pricking a lot of holes within the pores and skin = puffy crackling with bubbles. That is what makes all of the distinction, yielding that stunning bubbly crackling that’s so distinctive to Chinese language pork stomach.
The Chinese language have a particular device that they use to prick the pores and skin. Me, I’ve my Fundamental Intuition second and use an ice choose. It really works remarkably properly. However something that’s pointy and sharp will work simply wonderful – for instance, steel skewers.
And sure, in case you discover all of it too laborious, you may skip this pricking step. Extra on that beneath within the Simple Non Pricking Technique. 🙂
* I credit score them for this genius discovery, however I’m not truly certain if they found it!
2. Roast lined in rock salt = crispy crackling. Salt attracts moisture to the floor, serving to to ensure you’ll get crispy crackling each single time. And sure, it really works whether or not you do the pricking or not. Once more, extra on that beneath.
Why rock salt?
Rock salt is straightforward to take away and likewise is not going to penetrate into the holes whereas roasting, making the pork far too salty.
The pork stomach is first roasted with the salt crust, then the salt crust is eliminated. At this stage, the pores and skin is rubbery and appears completely unappetising (step 7 above).
All it takes to rework the ugly ducking right into a crispy golden swan is to stay it underneath the grill/broiler for 25 minutes. Watch in amazement because it begins to puff and crackle and turns into soo crispy!!!
Pork Stomach Marinade
The pork flesh is infused with refined flavour by marinating it in traditional Chinese language flavours – Chinese language cooking wine (or dry sherry and even Mirin), 5 spice powder, salt and white pepper.
There are some Chinese language pork stomach recipes “on the market” that don’t marinate, however I actually suppose it’s definitely worth the time to do that in any other case the flesh considerably lacks Chinese language flavour (in my humble opinion).
ALTERNATIVE:
EASY NON PRICKING METHOD
For those who don’t have one thing appropriate for or are having troubles pricking the pores and skin, don’t be unhappy, there’s one other strategy to Chinese language Crispy Pork Stomach heaven!
With this different technique which is just about foolproof, you may skip pricking the pores and skin and the crackling will nonetheless be outrageously crispy, nonetheless, it is not going to have the signature puffy bubbles that Chinese language Pork Stomach is understood for.
The rationale this technique is foolproof is as a result of with the standard Chinese language technique, in case you are too enthusiastic with the pricking and pierce too far into the fats (and even worse, into the flesh), the juices will bubble up onto the pores and skin, and the wetness because the pores and skin is being grilled/broiled will trigger little splotches the place the pores and skin shouldn’t be tremendous crispy.
Doesn’t the crackling utilizing this straightforward Various Technique look nearly impossibly good?? Take a look at that color!
serve crispy pork stomach
That is the everyday strategy to serve it: minimize into slices, then every slice minimize into smaller items. Small items is the go right here as a result of pork stomach is wealthy!
As for sauce, Chinese language pork stomach is sometimes served with mustard. Both your on a regular basis yellow mustard or Sizzling English Mustard which is my favorite. The kick of recent warmth pairs so properly with the richness of the pork stomach!
I’ve additionally had it served with white sugar. Only a small dish of on a regular basis white sugar that you simply dip the pork into. It’s actually good.
As for sides, as a result of pork stomach is wealthy, I simply serve it with plain recent greens. My favorite is cucumber and radish as a result of they’re so recent and radish additionally has a kick of spiciness.
Plus, they add nice color to the plate, don’t you suppose?
Chinese language Crispy Pork Stomach – SUMMARY
I realise there’s quite a lot of data within the above, so I although it will be helpful to complete with a abstract. ❤️
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Conventional Chinese language Crispy Pork Stomach has a golden puffy crispy crackling that nearly crumbles if you chunk into it. It’s full and utter bliss to expertise!
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To make puffy crackling, you must prick heaps and many little holes within the pores and skin. For those who by accident prick too far into the fats underneath the pores and skin, and even worse, the flesh, this could trigger juices to bubble to the floor which could lead to some splotches that aren’t 100% crisp. The Chinese language have a particular device to do that. I exploit an ice choose (aka my Fundamental Intuition second?).
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If pricking the holes looks as if too laborious work, skip it and go for the Various Simple Non Pricking Technique for Crispy Pork Stomach
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The Various Simple Non Pricking Technique yields a crackling that could be a stunning golden brown that’s outrageously crispy however with out bubbly crackling. The crackling snaps relatively than crumbles just like the genuine Crispy Chinese language Pork Stomach. It’s nonetheless a surprising crackling that many individuals dream of. ☺️ This technique may be very simple with assured crispy crackling, each single time.
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DO NOT SKIP THE VIDEO!! Simply wait till you hear how crispy that crackling is!!
To all crackling lovers on the market, this one is for YOU! – Johnsat x
PS Oh wait, it’s additionally for Chinese language New Yr which is tomorrow! ❤️
Extra meals for Chinese language New Yr
Have a good time Chinese language New Yr with the finest of Chinese language meals!
- Potstickers – steamed dumplings with crispy golden undersides
- Spring Rolls – higher than Egg Rolls!
- Fried Rice – Chinese language takeout normal (no false guarantees)
- Chinese language BBQ Pork (Char Siu) – identical to you get from Chinese language BBQ meat outlets!
- Chinese language Steamed Pork Buns – huge fluffy white buns crammed with BBQ pork
- Browse all Chinese language Recipes and Asian Takeout copycat recipes
Crispy Chinese language Pork Stomach
Watch learn how to make it
Don’t watch this on Mute…. you need to hear how crispy that crackling is!!
Ingredients
- 1 pork belly, skin on (800 – 1.2kg / 1.6 – 2.4 lb) (Note 1)
- 1 1/2 tbsp Chinese cooking wine (Shaoxing wine) (Note 2)
- 1 tsp Chinese five spice powder (Note 3)
- 1 tsp white pepper (sub black pepper)
- 1/2 tsp salt
- 1 tbsp white vinegar (helps conduct heat evenly)
- 200 g / 7 oz rock salt (Note 4)
Instructions
- Use an ice pick, sharp metal skewer or another tool to prick tons and tons of holes in the skin. Avoid piercing int o the fat as best you can, and really ensure you do not pierce the flesh (Note 5)
- Turn the pork belly upside down. Rub the flesh (not skin) with Chinese cooking wine, dribbling it on gradually. Sprinkle over five spice powder, salt and pepper. Rub all over flesh, including sides (not on skin).
- Turn skin side up and place in a container. Dab skin dry with paper towels. Refrigerate uncovered for 12 hours (max 24 hrs, min 3 hrs).
- Preheat oven to 180C/350F (all oven types).
- Remove pork from fridge. Place onto a large sheet of foil. Fold up sides of foil around the pork to enclose it snugly (see photos in post or video) with a 1.5cm / 2/5″ rim above the pork skin (to hold salt in).
- Transfer pork to baking tray. Dab skin with paper towels.
- Brush skin with vinegar.
- Spread rock salt on the skin (the foil edges will stop it from falling down the sides).
- Roast for 60 minutes.
- Remove pork from oven and transfer onto work surface.
- Switch to grill/broiler on medium high. Move shelf so it is at least 25cm/10″ from the heat source.
- Fold down foil and scrape all the salt off the top and sides. Return pork only (i.e. discard foil) to baking tray.
- Place under grill/broiler for 20 – 25 minutes, rotating tray once, until skin is golden, crispy and puffed. (Note 6)
- Remove pork onto cutting board. Slice into 1 – 1.5cm / 2/5 – 3/5″ thick slices, then into smaller slices like pictured in post.
- Serve with ordinary yellow mustard – or Hot English Mustard if you like spicy like me! Not Dijon, just ordinary American or other yellow mustard (yes really!). Sometimes it is served with white sugar on the side too. Add some fresh raw vegetables (I use cucumber and radish).
Notes
1. Pork belly – try to get one with even thickness, it will make the best evenly cooked crackling. Look for pork belly with lovely ribbons of fat streaking through it.
2. Chinese cooking wine (Shaoxing wine) – sub for dry sherry (near perfect) or Mirin (very good sub). If you can’t consume alcohol, just skip it and add an extra 1/4 tsp salt. Read here for more info.
3. Chinese Five Spice Powder – a spice mix used in Chinese cooking with 5 spices that’s widely available at everyday supermarkets.
4. Rock Salt is called for because it’s easy to remove and also the salt doesn’t slip down into the holes which would make the pork too salty.
5. Skin piercing – If you pierce the fat too much (a bit is ok) or flesh, then after you remove the salt crust and place it under the grill/broiler, juices will bubble up onto the skin and prevent the skin from getting crispy. It’s not the end of the world if you have a handful of pricks that went too deep, you will just get tiny splotches or little strips of crackling that’s not 100% crispy.
6. Broiling – Ensure the pork isn’t too close to the heat source. That’s the key to an even golden crackling, rather than burnt splotches here and there. The further away it is, the better!
7. Foolproof Easy Method – Use this if pricking is all too hard. Makes super crispy crackling and the same juicy flesh, but without the bubbly crackling. It’s really really good and super easy. Read in post for more information.
Follow recipe up to and including brushing with vinegar but do not prick skin.
Cover skin with rock salt per recipe, OR use 1 cup kosher/cooking/table salt (enough to cover skin about 3 – 5 mm / 1/8 – 1/5″ thick). If you use fine grain salt, make sure the foil is VERY snug around the edges – if salt falls down the sides, it will make the flesh salty.
Roast per recipe and scrape off salt.
Instead of flicking to grill/broiler, turn the oven up to 240C/465F. For this method, oven works better to make skin crispy.
Place pork on a rack and return to baking tray, roast for a further 30 minutes or until crackling is golden and crispy.
7. Servings – Pork belly is very rich so a 1 kg / 2 lb raw piece (shrinks to about 700g/1.4lb) serves 6 – 8 people as part of a multi course meal or as a starter. I don’t serve pork belly as a main because I find it too rich. In the photo pictured in the post with the slices, that is the sort of starter I would do. It’s plenty!
8. STORING / MAKE AHEAD: Cook per recipe, including crispy skin. Once cool enough to handle, separate crispy skin from meat. Cool, THEN cover and refrigerate separately – crackling stays crispy! Reheat meat in microwave and reheat crispy skin just until warmed in oven at 180C/350F (~ 5 minutes). Because crackling stays crispy even after refrigeration, reheating for the skin is JUST to reheat, not to crisp. Don’t take the skin too far in the oven, it starts to lose crispiness, believe it or not!
9. Recipe created / adapted from numerous sources over the years, including but not limited to: Woks of Life, Chinese Crispy Roasted Pork by Garden Time (this is my main reference point for the traditional method), and a Gordon Ramsay cooking show (can’t remember which one!).
8. Nutrition estimate, taking into account 1/3 cup of fat that is discarded from the foil.
Did You Make This Recipe?
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