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Chinese Roast Pork Belly

Savor Tender Chinese Roast Pork Belly Like a Pro Chef

Discover the irresistible flavors of Chinese Roast Pork Belly, featuring crispy skin and tender meat, perfect for any dining occasion.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 4 slices
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1.5 lb pork belly skin-on, boneless Look for high-quality pork belly for the best flavor and texture.
For the Dry Rub
  • 0.25 teaspoon white vinegar This adds a little acidity to balance the richness of the pork.
  • 0.5 teaspoon salt Enhances the natural flavor of the pork and helps draw out moisture.
  • 0.5 teaspoon vegetable oil Any neutral oil works; it helps the skin become crispy.
  • 0.5 teaspoon Chinese five spice A fragrant blend that brings an authentic Asian aroma to your dish.
  • 0.5 teaspoon garlic powder Adds a savory depth to the pork’s flavor.
Optional Glaze
  • 0.25 cup hoisin sauce Use this sauce for a sweet and savory dipping option that complements the pork beautifully.
  • 2 tsp white vinegar or rice vinegar or apple cider vinegar Choose any type to add a tangy kick to your glaze.

Equipment

  • oven
  • cutting board
  • Aluminum foil
  • Baking Sheet
  • small bowl
  • sharp paring knife

Method
 

Preparation Steps
  1. In a small bowl, combine the dry rub mixture ingredients: vinegar, salt, Chinese five spice, and garlic powder.
  2. Set your oven to 225°F.
  3. If needed, slice the boneless pork belly into 2-inch wide by 9-inch long strips.
  4. Lay the pork belly meat side up and season generously with your dry rub mixture.
  5. Flip the pork belly over skin side up and wipe it with a clean paper towel.
  6. Using a sharp paring knife, score the skin in a crisscross pattern.
  7. Wrap the pork belly strips in aluminum foil, leaving the skin exposed.
  8. Transfer the wrapped pork belly to a small baking sheet.
  9. Lightly brush the skin with vinegar and sprinkle with salt.
  10. Place the wrapped pork in the oven on the second lowest rack and bake for 60 minutes.
  11. Once baked, take the pork belly out of the oven.
  12. Lightly brush the skin with vegetable oil.
  13. Preheat the oven to 500°F and roast on the lowest rack for maximum effect.
  14. Broil for 12-15 minutes, keeping a close eye to prevent burning.
  15. Remove the cooked pork from the oven and let it rest for 10-15 minutes.
  16. Turn the pork belly skin side down on a cutting board and slice.
  17. In a small bowl, mix the optional hoisin sauce and vinegar.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 350mgSugar: 1gIron: 2mg

Notes

Slice the pork belly right before serving for the freshest taste, whether it’s solo or with some hoisin sauce on the side.

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