Last Updated on 20 February 2026 by cooksimply
One of my favourite Chinese meals as a child was crispy pork belly. My parents tell me I would just pick off the crispy crackling and happily eat that, forgetting everything else!
My kids now do exactly the same and they always ask me to make this for them. It was my grandma who taught me how to get the ultimate crispy pork skin – and I’m sharing that secret below.
Why you need to make Chinese crispy pork belly
If you love pork, you’ll absolutely love this super easy Chinese crispy pork belly. Crunchy crispy crackling with tender, melt-in-your-mouth pork underneath – it’s a popular Chinese dish that you can easily make at home.
Plus pork belly is an affordable cut of meat. This makes it perfect for entertaining family and friends without breaking the bank.
I’ve been making this for over 15 years using my grandma’s technique. It works every single time and people are always amazed by how crispy the skin gets. Honestly, it’s better than most Chinese restaurants.
My grandma’s secret to super crispy crackling
Have you ever been to a Chinese restaurant and wondered how they get insanely crunchy pork skin? My grandma taught me the secret when I was young, and it’s all about preparation.
The key is making sure the pork belly skin is completely dried out before roasting it in the oven. Moisture is the enemy of crispy crackling. Any water on the surface will steam the skin instead of crisping it.
Here’s the traditional technique my grandma swore by:
Step 1: Overnight drying – Leave the pork belly uncovered in the fridge overnight before cooking. This air-dries the skin naturally.
Step 2: Pat it completely dry – Before cooking, dab the skin thoroughly with kitchen paper to remove any excess moisture. I mean really dry – spend a good 2-3 minutes on this step.
Step 3: The salt crust method – In this Chinese pork belly recipe, you use lots of salt on top to bake a salt crust. This further dries out the skin during the first roast. It really helps to get that ultimate crunch.
This three-step process is what separates okay crackling from absolutely perfect, glass-like crispy skin.
What you need for Chinese crispy pork belly
This Chinese crispy pork belly has remarkably few ingredients, which is why you have to try it. Simple ingredients, incredible results.
You’ll need:
- Pork belly (1kg/2lbs) – try to find cuts with a good amount of meat, not just fat
- Garlic cloves (4, sliced in half)
- Five-spice powder (2 teaspoons) – this is essential for authentic Chinese flavour
- Sea salt – lots of it for the crust layer
That’s it. Four ingredients. The magic is in the technique, not fancy ingredients.
I buy my pork belly from the butcher counter where I can see the cut and choose one with good meat-to-fat ratio. Pre-packaged ones can be hit or miss.
How to make Chinese crispy pork belly step by step
As I mentioned, you roast the pork belly twice – once at lower heat, then at higher heat. This two-stage process is crucial for that glass-like crackling.
Stage 1: Prep and flavour the meat
First, the pork meat needs to be flavoured. Turn the pork belly over so it’s flesh side up. Rub the five-spice powder all over the meat side.
Using a small knife, make horizontal incisions into the flesh from the side. Think of them as little pockets. Gently push the garlic slices into these pockets. It doesn’t have to be pretty – if you struggle to get them in, I find using a chopstick to push them in makes it easier.
Stage 2: Dry the skin and add salt
Once you’ve added the garlic, flip the pork belly over so the skin is facing up. Using kitchen paper, pat the skin completely dry. I really mean completely – this step is critical.
Then liberally sprinkle salt all over the top of the skin. Don’t be shy – you want every single part covered with a thick layer. You’ll brush this off later, so don’t worry about it being too salty.
Stage 3: First roast (salt crust formation)
Place the pork onto a wire rack inside a large baking tray or sheet pan. Fill the pan with about 1/3 water underneath. This catches the fat that drips from the pork as it cooks and stops your kitchen filling with smoke.
Roast at 180°C (350°F) for 1 hour. During this time, a salt crust will form on top. When you take it out, you’ll see the salt has hardened into a crust. Simply peel this away – it comes off in one piece usually.
Stage 4: Second roast (the crisping)
This is where the magic happens. Turn up the heat to 220°C (420°F). Top up the water in the baking pan if it’s evaporated (it probably has).
Roast for another 40-45 minutes until the skin has bubbled up and become crispy and hard. The skin will start to blister and puff up – this is exactly what you want.
Let it rest for 10 minutes after removing from the oven. You’ll notice the skin hardens even more as it cools slightly. The crackling should sound like glass when you tap it.
Don’t worry about overcooking the meat itself. Pork belly is a fatty cut which means it stays moist and tender even after all that roasting time.
How to serve and slice crispy pork belly
To slice the pork belly into cubes, I find the best way is to flip it over so the flesh side is up. Using a very sharp large knife or cleaver, cut from the flesh side down through the crackling.
This way the knife goes through the tender meat first, then through the crackling. If you try to cut through the crackling first, it can shatter everywhere.
Cut into bite-sized squares – traditionally about 2-3cm cubes. Serve with a soy and chilli sauce dip, boiled rice, and vegetables. The pork belly can be served with other meat and vegetable dishes as part of a larger meal – that’s the traditional Chinese way.
My kids like to eat it with just the dipping sauce and nothing else. They go straight for the crackling pieces!
What to serve with Chinese roast pork
Here are some other great Chinese dishes that pair perfectly with crispy pork belly:
- Pak choi (bok choy) – simple stir-fried greens
- Egg fried rice – classic pairing
- Sesame prawn toast – for a feast
- Chinese turnip cake (lo bak go) – traditional side
- Chinese dumplings – crowd favourite
- Chicken chow mein – noodles are always welcome
- Singapore noodles – spicy and delicious
For a proper Chinese feast, serve 3-4 dishes family-style so everyone can try everything. That’s how we ate it growing up and it’s still my favourite way to enjoy Chinese food.
Frequently asked questions
How do you get really crispy pork belly skin? The secret is drying the skin thoroughly before cooking. Leave it uncovered in the fridge overnight, pat it completely dry with kitchen paper, then use the salt crust method during the first roast. The two-stage roasting process (low heat then high heat) is also crucial.
How long does Chinese crispy pork belly take to cook? Total cooking time is about 1 hour 40 minutes – 1 hour at 180°C (350°F) with the salt crust, then 40-45 minutes at 220°C (420°F) to crisp up the skin. Plus resting time.
Why do you roast pork belly twice? The first roast at lower temperature cooks the meat through and the salt crust dries the skin. The second roast at higher temperature crisps and blisters the skin to create that glass-like crackling. You can’t achieve this in one stage.
Can I make this without five spice? Five-spice gives it that authentic Chinese flavour, but you could use a mix of star anise, cinnamon, and fennel seeds if you have those. Or just season with salt and pepper – it won’t be traditional but the crackling will still be amazing.
Do you eat the garlic cloves? Yes! They become soft and sweet after roasting and add so much flavour to the meat. My kids fight over them.
Can you prepare pork belly in advance? You can score the meat, add the garlic and five-spice, and dry the skin the day before. Keep it uncovered in the fridge. Then just add the salt and roast when you’re ready. Don’t roast it fully in advance though – crackling doesn’t reheat well.
How do you cut crispy pork belly without shattering the crackling? Flip it flesh-side up and cut from the meat side down through to the crackling using a very sharp knife or cleaver. This stops the crackling shattering everywhere. Let it rest for 10 minutes first so the crackling firms up.
Can I use this method for pork chops or other cuts? This technique works best with pork belly because of the thick fat layer and large skin area. Other cuts don’t have enough skin-on area to create that dramatic crackling effect.
Can I make this crispy pork in an air fryer? Absolutely – and here’s my air fryer method recipe.
Common mistakes to avoid
Not drying the skin enough – This is the #1 mistake. If there’s any moisture on the skin, you’ll get chewy skin instead of crispy crackling. Be obsessive about drying it.
Using table salt instead of sea salt – Table salt is too fine and dissolves into the skin. You need coarse sea salt or rock salt to create the crust that draws out moisture.
Cutting through the crackling first – This shatters it everywhere. Always cut from the flesh side down.
Not using enough salt – Don’t be timid. You need a thick layer of salt for the crust method to work. You’re removing it anyway, so it won’t make the meat too salty.
Skipping the water in the pan – Without water catching the dripping fat, your oven will fill with smoke and you’ll set off every smoke alarm in your house. Trust me on this.
Opening the oven too often – Let it roast undisturbed. Every time you open the oven, the temperature drops and affects the crackling.
My grandma’s extra tips
After making this for decades, here are some additional tricks my grandma taught me:
Use a roasting fork to test – If you can easily pierce the meat with a roasting fork, it’s done. The fork should slide in with little resistance.
The crackling should sound like glass – When you tap it with a knife, it should make a hard, crisp sound. If it sounds dull, it needs more time.
Save the rendered fat – That fat in the bottom of the pan is liquid gold. Strain it, keep it in a jar in the fridge, and use it for roasting potatoes or stir-frying. It lasts for weeks.
Room temperature before cooking – Take the pork out of the fridge 30 minutes before roasting so it cooks more evenly.
Storage and leftovers
To store: Place any leftover crispy pork belly in an airtight container in the fridge for up to 3 days. The crackling will soften in the fridge but you can re-crisp it.
To re-crisp leftovers: Put the cold pork belly in a hot oven (220°C/420°F) for 10 minutes or in an air fryer at 200°C for 5-7 minutes. The crackling will crisp back up beautifully.
To freeze: I don’t recommend freezing as the texture changes. Pork belly is best fresh, but if you must freeze, wrap tightly and freeze for up to 2 months. The crackling won’t be the same after freezing.
Honestly though, in our house there are never leftovers. This disappears every single time.
More Chinese recipes you’ll love
If you enjoyed this traditional Chinese crispy pork belly, try these family favourites:
-
Chinese pork dumplings – my grandma’s recipe
-
Egg fried rice – the perfect side
-
Chicken chow mein – quick and delicious
-
Singapore noodles – curry-spiced perfection
-
Sesame prawn toast – crispy and addictive
-
Pak choi stir fry – simple greens
-
Chinese turnip cake – traditional dim sum
Amazing Chinese crispy pork belly
Ingredients
- 1 kg (2lbs) of pork belly
- 4 cloves garlic, sliced in half
- 2 teaspoons of five spice powder
- sea salt for layer
Instructions
- Preheat the oven to 180°c.
- Get a large baking tray and fill the tray with a 1/3 of water. Then place a rack on top. The water is there to catch the fat and oil that will be released from the pork when cooking.
- Get the pork belly, and rub the five spice powder into the flesh of the pork.
- Using a small knife, make horizontal slits into the sides of the pork belly. Insert the slices of the garlic into the meat. Turn the pork belly over and using a kitchen towel, you want to pat dry the skin of the pork belly as much as possible.
- Place the pork belly on the rack.
- Get your salt and liberally layer the top of the pork belly skin with salt, so that every part of the skin is covered.
- Place the pork belly at the top of the oven and roast for 1 hour.
- Bake until a salt crust forms, the salt should be hardened. And you will easily be able to peel it away and discard it. So remove the pork belly from the oven and then take the salt crust off.
- If the water has evaporated in the baking tray, add some more.
- Turn the heat up of the oven to 220°c. Then place the pork belly back in the oven and bake for a further 40-45 minutes. The skin will really crisp up and harden. Once done, remove the pork from the oven and let rest for 10 minutes.
- You'll need to use a very sharp knife or meat cleaver. Flip the pork belly over flesh side up. Cut into small bite-sized squares and serve warm with some chilli sauce.
Notes
Nutrition
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