Crispy Pork Belly (Chinese Roast Pork) - CJ Eats Recipes (2024)

This post may contain affiliate links. Please read our disclosure policy.

The PERFECT JUICY CRISPY PORK BELLY with ULTRA CRISPY SKIN – I’ve perfected this recipe over the years and now you can make it at home for your friends & family!Make sure to check out my “INGREDIENT TIPS” section, as I have provided as much information as possible to help you successfully make this dish at home!

Watch the Crispy Pork Belly Recipe Video Below!

Getting the perfect Chinese pork belly is not as hard as it looks! I’ve made so many versions of this over the years and have learned a few KEY tips & techniques that will ensure your pork belly is JUICY & the skin is CRISPY!

Ingredients for Crispy Pork Belly

You only need a few ingredients to make this delicious Crispy Pork Belly. Next, you’ll find all the ingredients you’ll need to make it!

• 2.5lbpork bellyskin-on
• 1tbspkosher salt
• 1/2tbspwhite pepper
• 1/2tbspfive spice powder
• 1/2tbspsugar
• 1tbspshaoxing wineplus 2 tsp as needed to form a paste
• 1cupkosher salt
• 1egg whitebeaten
• 1tbspwhite vinegar

Top Tips for Making the Best Crispy Roast Pork

Here are a few of my top tips for making sure your Crispy Pork Belly comes out delicious every time!

1. PORK BELLY SELECTION:
   • Go to your butcher and ask for a boneless, center cut, skin-on pork belly.
   • A center cut pork belly will be the most even and symmetrical piece – this will allow for an even proportion of skin and meat.
   • If possible, ask your butcher to select a pork belly with a thin layer of white fat in between the meat sections. I have found that these pieces results in the most optimal end result. The pork belly will be not as fatty and have plenty of lean meat.
2. 24-48 HOURS BEFORE COOKING:
   • There is no way around this – this is going to be a multi day process. You MUST DRY the pork belly with the skin EXPOSED in the fridge for at least 24 hours (48 hours is better). This will reduce the moisture and result in a super crispy skin.
3. DISTILLED WHITE VINEGAR – MY SECRET INGREDIENT:
   • Do NOT SKIP the vinegar before the salt crust! The vinegar will further soften the skin when baking, as well as remove any odor from the skin. I have seen other recipes call for baking soda but I have found that vinegar works best for me!
4. INGREDIENT SUBSTITUTIONS:
   • I will always let you know if a substitution is okay, as I know some ingredients are harder to find than others. However, for this dish, I do NOT recommend using anything other than what I have listed. It has taken me many tries to perfect this recipe over the years. If you DO use a substitution to good results, please let me know – I would love to hear from you!!