Chinese Crispy Roasted Belly Pork | Asian Style Cooking Recipe

Chinese Crispy Roasted Belly Pork | Asian Style Cooking Recipe

How to cook Chinese Crispy Roasted Belly Pork

Welcome to my Asian Kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia, in the northern part of China, where I visit each year and learn new Asian/Chinese recipes.

550g Belly Pork
10g Ginger
2 Spring Onions
1 Tsp Ground White Pepper
1 Tbsp Chinese 5 Spice
Coarse Sea Salt
2 Tbsp Cooking Wine
1 Tbsp Rice Vinegar
Salt to Taste

For Dipping Sauce:
1 Tbsp Mustard
1 Tsp Sugar

1. Roughly chop the spring onions and slice the ginger
2. Place belly pork, 1 Tbsp cooking wine, spring onions and ginger into a pan
3. Add cold water, bring to the boil and then boil for 2 minutes
4. Place the remaining cooking wine, pinch of salt, sugar, Chinese 5 spice and white pepper into a bowl. Mix well to form a sauce
5. Remove belly pork from pan and drain
6. Place belly pork skin side down evenly spread and massage the sauce onto the flesh but not on the skin
7. Place the pork skin side up into a dish, cover and then leave in the fridge for overnight
8. Tie a bunch of metal skewers together, and then use these to prick holes all over the belly pork skin
9. Brush the white vinegar over the skin, place onto tin foil and then form a mould around the pork
10. Cover the skin with coarse sea salt evenly
11. Place on a roasting tin, and then into the pre-heated oven at 220C, roast for 1½ hours
12. Remove pork from oven, remove the sea salt from the skin
13. Place pork on a roasting rack skin side up
14. Return to the oven and roast for further 20 – 25 minutes or until the skin is crispy
15. Remove pork from oven and leave to cool
16. Mix the sugar and mustard together in a bowl for dipping
17. Cut the pork into bite-size chunks, serve with the mustard dipping sauce

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