Best & Easiest Chinese Roast Pork Belly Recipe

If you are craving a decadent dish that combines juicy, tender meat with irresistibly crispy and crackled skin, you have to try the Best & Easiest Chinese Roast Pork Belly. This recipe takes the classic flavors of Chinese five spice and transforms a simple pork belly into a restaurant-quality masterpiece right in your home kitchen. It’s not only wonderfully flavorful but also surprisingly straightforward, making it a perfect dish to impress your family or guests without hours of fuss. Get ready to savor a perfect balance of fat to meat ratio, seasoned with the fragrant dry rub and baked to golden perfection!

Ingredients You’ll Need

Every ingredient here has a purpose, combining simplicity and authenticity to deliver incredible flavor, texture, and that signature crispy skin that makes this dish unforgettable.

• 1.5 lb pork belly skin-on, boneless: The star of the show, its fat marbling ensures juicy, tender bites.
• ¼ teaspoon white vinegar: Helps dry out the skin for that irresistible crackle.
• ½ teaspoon salt: Essential for seasoning and drawing out moisture from the skin.
• ½ teaspoon vegetable or neutral oil: Adds shine and helps the skin crisp up beautifully.
• ½ teaspoon Chinese five spice: Provides the warm, aromatic backbone of the rub.
• ½ teaspoon garlic powder: Adds a subtle savory depth without overpowering the spices.
• ¼ cup hoisin sauce (optional): A sweet, tangy sauce to complement the pork.
• 2 teaspoons vinegar (white, rice, or apple cider): Balances the richness of the pork when mixed into the serving sauce.

How to Make Best & Easiest Chinese Roast Pork Belly

Step 1: Prepare the Dry Rub and Oven

Begin by combining the Chinese five spice, garlic powder, and salt to create your dry rub. This blend infuses the pork belly with those classic warm and savory notes that make this recipe stand out. Preheat your oven to a low 225 degrees F to start the slow cooking process gently, allowing the pork to render its fat while keeping the meat tender and juicy.

Step 2: Trim and Score the Pork Belly

Cut your pork belly lengthwise into manageable strips if needed and level the bottom for even cooking. Removing any stray hairs from the skin is a crucial step for a clean, smooth crackle. Once prepped, rub the meat side generously with the dry rub, then wipe the skin side dry. Using a sharp knife, lightly score tiny crosshatches on the skin without piercing through. This careful scoring helps the skin blister and crisp up later on.

Step 3: Season Skin and Slow Bake

Place the pork belly on foil with walls low enough to expose the skin fully. Brush the skin lightly with vinegar—just enough to aid in crisping—and then cover the skin with a generous layer of salt. This method is essential for drawing out moisture. Bake the pork belly slowly for an hour until the skin feels dry and firm, setting the stage for that famous crackling texture.

Step 4: Oil and Broil to Perfection

After baking, optionally brush off any excess salt from the skin, then apply a thin coat of oil. Crank your oven heat to 500 degrees F and broil the pork belly on the lowest rack. Watch carefully as the skin turns golden brown and blistered—this quick burst of intense heat transforms the skin into a crunchy, crackled masterpiece. Use foil to shield any spots that brown too fast to avoid burning.

Step 5: Rest and Slice

Once perfectly crisped, let the pork belly rest wrapped in the foil ‘box’ for 10 to 15 minutes. Resting allows the juices to redistribute, keeping every bite moist and flavorful. When ready, turn skin-side down and slice the meat side first with smooth, sawing motions, finishing with a clean slice through the skin, revealing beautiful layers of crisp skin, fat, and succulent meat.

How to Serve Best & Easiest Chinese Roast Pork Belly

Garnishes

Slices of fresh scallions or cilantro add a refreshing, herbal brightness that cuts through the richness perfectly. A sprinkle of toasted sesame seeds also adds a delightful nutty crunch and a visual appeal that makes your dish pop. If you like a bit of heat, thin slices of fresh chili or a drizzle of chili oil bring a tantalizing kick.

Side Dishes

Pairing your Chinese roast pork belly with simple steamed jasmine rice is a classic choice that lets the pork shine. Stir-fried bok choy or Chinese broccoli provide a lovely bitterness and crunch to balance the rich pork. For a heartier meal, a bowl of hot and sour soup or some vegetable fried rice complements the flavors beautifully.

Creative Ways to Present

Elevate your serving style by presenting the pork belly atop a bed of crisp lettuce leaves for DIY wraps, adding thin cucumber slices and hoisin sauce for a playful, hands-on experience. Alternatively, layer slices in bao buns with pickled vegetables for an irresistible street-food vibe. For a festive dinner, arrange the pork slices on a large platter garnished with fresh herbs and citrus wedges to brighten the plate.

Make Ahead and Storage

Storing Leftovers

Keep any leftover pork belly in an airtight container in the refrigerator for up to 3 days. To maintain the crackled skin’s texture as much as possible, separate the skin from the meat if you plan to reheat them later or re-crisp the skin in a hot oven before serving.

Freezing

You can freeze cooked pork belly by wrapping it tightly in plastic wrap and then foil or placing it in a freezer-safe container. Frozen pork belly is best used within one month for optimal texture and flavor, making it a convenient option for meal prep.

Reheating

To reheat, place pork belly on a wire rack over a baking sheet in an oven preheated to 375 degrees F. This allows heat to circulate and helps restore some crispness to the skin without drying out the meat. Avoid microwaving to prevent soggy skin and uneven heating.

FAQs

Can I use pork belly with bone in?

Yes, but boneless pork belly is easier to cut and cook evenly for this recipe. Bones may require longer cooking times and more care during slicing, but the flavor can be equally delicious.

Why do I need to score the skin?

Scoring the skin helps the fat underneath render out and creates thousands of tiny pockets that blister and crisp up into that fantastic crackling texture that is essential for this dish.

Is the vinegar necessary on the skin?

Vinegar helps to dry out the skin surface, which is crucial for achieving that crackling crispness. Be sure to apply it lightly to avoid sogginess, and then salt generously for best results.

Can I make the dry rub in advance?

Absolutely! Making the dry rub mixture ahead of time is a great way to save prep time. Store it in an airtight container or spice jar, and the flavors will stay fresh to season your pork belly whenever you’re ready.

What if I don’t have Chinese five spice?

If you don’t have Chinese five spice, you can try blending equal parts cinnamon, star anise, cloves, fennel seed, and Sichuan peppercorn to replicate the flavor. However, premixed five spice is very convenient and balanced for this recipe.

Final Thoughts

I genuinely hope you give this Best & Easiest Chinese Roast Pork Belly a try soon—it’s one of those recipes that feels fancy but is so approachable, making it perfect for any occasion. The combination of succulent meat and crispy skin, elevated by savory spices and a simple cooking method, will surely become a favorite in your kitchen. Trust me, once you taste this juicy, crackling pork belly, you’ll be hooked!