Crispy Chinese Belly Pork

Level: Easy
Serves: 4
Cook for: 2+ hours
  • 1.3kg piece of belly pork, skin & scored
  • 2 tsp Chinese five-spice powder

For the dipping sauce:

  • 4 tablespoons soy sauce
  • 1 small knob fresh root ginger, grated
  • 1 tablespoon sweet chilli sauce
  • 1 spring onion, finely chopped


  1. Rub the pork with the five-spice and 2 teaspoon sea salt then leave, uncovered, in the fridge for at least 2 hours, but preferably overnight.

  2. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed.

  3. Roast for 10 minutes before turning down the heat to 180C (fan 160C/gas 4) then leave to cook for a further 1½ hours.

  4. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C (fan 200C/gas 7), then cook for another 30 minutes until crisp.

  5. Leave to rest on a board for at least 10 minutes.

  6. To make the dipping sauce, mix all the ingredients together with 2 tablespoons of water.

  7. Cut the pork into small pieces, then serve with the sauce.

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