Crispy Chinese Roast Pork Belly: How to Make Crackling Skin!

If you’ve ever bitten into a piece of perfectly crispy Chinese roast pork belly—shatteringly thin crackling on top, juicy and tender layers beneath—you know it’s the kind of dish that makes everyone fall silent at the table, if only for a moment. This recipe brings that restaurant-quality experience into your kitchen, with clear steps, practical tips, and a few handy tricks to guarantee that irresistible crunch. Expect a crisp, bubbly skin, balanced seasoning, and succulent meat that slices cleanly. Most of the magic happens during the slow dry-brine and the two-stage roast, so the process is more patient than difficult. I’ll walk you through it as if we’re cooking together.

Why This Pork Belly Will Win You Over

This roast pork belly delivers the most satisfying contrast—ultra-crisp skin and velvety, tender layers of meat and fat. It’s wonderfully fragrant from five-spice and Shaoxing wine, yet it lets the natural pork flavor shine. Once you master the technique, it’s remarkably consistent and surprisingly hands-off. Whether you serve it with rice, tucked in steamed buns, or as a centerpiece for a gathering, it always feels like a celebration.

What You’ll Need for Stellar Crispy Chinese Roast Pork Belly

• Skin-on pork belly (1.2–1.5 kg/2.5–3.3 lb slab) – The star of the show; choose a piece with even thickness for uniform roasting.
• Kosher or sea salt – Seasons the meat and draws moisture from the skin for crackling; used in both marinade and skin treatment.
• White rice vinegar – Helps dry and tighten the skin so it crisps and blisters beautifully.
• Baking powder – Slightly raises skin pH for extra crisping and bubble formation; use sparingly.
• Chinese five-spice powder – Adds warm, aromatic notes to the meat side without overpowering.
• White pepper – Traditional gentle heat that blends seamlessly with five-spice.
• Sugar – Balances salt and enhances browning on the meat side.
• Shaoxing wine (or dry sherry) – Brings depth and a subtle, savory sweetness.
• Garlic (2 cloves, finely grated) or 1 tsp garlic powder – Optional but lovely for a subtle aromatic lift.
• Neutral oil (1–2 tsp) – Lightly brushes the meat side to promote browning; avoid the skin.
• Coarse salt for a crust (about 1/4 cup) – Forms a moisture-absorbing layer over the skin during the first roast.
• Boiling water (for scalding) – Tightens the skin before drying and roasting.
• Foil and a rimmed baking sheet – Foil creates a “boat” to protect the sides; the baking sheet catches drips.

How to Make It, One Simple Step at a Time

1. Select and prep the pork belly. Choose a slab with even thickness and intact skin. Trim any overly thin flaps for uniform cooking. Pat dry thoroughly with paper towels—this is the foundation of crisp skin.
2. Scald the skin. Set the pork belly on a rack over the sink and pour a kettle of boiling water slowly over the skin to tighten it. Pat completely dry again. The skin should look slightly taut and matte.
3. Prick the skin (carefully). Using a meat poker, metal skewer, or sharp needling tool, make many shallow piercings across the entire skin surface. Avoid stabbing into the meat; you want micro-holes in the skin to help render fat and encourage blistering.
4. Season the meat side only. In a small bowl, mix 1 tbsp kosher salt, 1 tsp sugar, 1 tsp five-spice, 1 tsp white pepper, 1 tbsp Shaoxing wine, and the garlic if using. Rub this paste over the meat side and along the edges. Keep the skin completely free of marinade—moisture and aromatics there will inhibit crisping.
5. Build a foil “boat.” Shape a snug foil tray around the pork belly, covering the bottom and sides but leaving the top (skin) exposed. This keeps the marinade on the meat side and prevents salt from slipping down the edges as it roasts.
6. Dry the skin with vinegar and salt. Brush 1–2 tsp white vinegar over the skin. Sprinkle 1 tsp salt evenly. Then cover the skin with a thin, even layer of coarse salt (about 1/4 cup) to create a moisture-drawing crust.
7. Refrigerate uncovered to dry-brine. Place the pork, skin-side up, uncovered in the fridge for 12–24 hours. If you’re short on time, go at least 3 hours. The longer it dries, the better the crackling.
8. First roast (low and steady). Preheat the oven to 325°F (160°C). Put the pork belly on a rack over a rimmed baking sheet. Roast on the center rack for 70–90 minutes, until the meat is tender, the fat is rendering, and internal temperature is around 165°F (74°C). The salt crust will harden.
9. Remove the salt crust and prep for crisping. Carefully crack and brush off the salt crust. Gently scrape any residual salt and pat the skin dry if needed. Brush 1 tsp vinegar over the skin, then lightly dust with a mix of 1 tsp salt and 1 tsp baking powder. If the skin looks smooth, prick a few more shallow holes now.
10. Second roast (high heat for crackling). Increase the oven to 465°F (240°C), or use a broil setting if your oven runs cool. Roast 20–30 minutes, rotating the tray every 5–10 minutes. Watch closely as the skin puffs and blisters to a deep golden brown. Don’t walk away—this stage goes from perfect to charred quickly.
11. Rest and slice. Let the pork belly rest 10–15 minutes so the juices settle. For the cleanest slices, flip the slab skin-side down and use a heavy, sharp knife to cut into bite-size pieces. Turn each piece skin-up to serve.
12. Serve and enjoy. Classic pairings include hot Chinese mustard, hoisin, or a simple mix of sugar and soy as a dipping sauce. It’s wonderful with jasmine rice, quick-pickled cucumbers, or tucked into steamed buns with scallions.

Time, Temperature, and When It’s Ready

Here’s what to expect so you can plan your meal smoothly:

• Active prep: 25–35 minutes (scalding, pricking, seasoning, setup)
• Dry-brine: 12–24 hours uncovered in the fridge (minimum 3 hours if rushing)
• First roast: 70–90 minutes at 325°F (160°C)
• Second roast/crisping: 20–30 minutes at 465°F (240°C) or broil
• Rest: 10–15 minutes
• Total time (with overnight dry-brine): About 14–26 hours, mostly inactive

The pork is ready when the skin is blistered and crisp, the meat is tender, and the internal temperature reaches at least 165°F (74°C). You’ll hear the crackle when you tap the skin lightly with a knife.

Pro Tips for Shatteringly Crisp Skin

• Keep the skin bone-dry. Any moisture on the skin is the enemy of crispness. After scalding, pat dry thoroughly, and dry-brine uncovered.
• Separate roles: marinade below, dryness above. Season the meat side generously, but keep the skin clean—no oils, sauces, or spices on top.
• Prick, don’t slash. Tiny holes let fat render and create bubbles. Deep cuts can make the fat leak out or cause uneven pockets.
• Use a foil boat. It prevents the salt from slipping down the sides and ensures the marinade stays exactly where it should—under the skin.
• Salt crust first, baking powder later. The crust dries the skin during the first roast; the baking powder assists blistering during the final, high-heat stage.
• Rotate under high heat. Hot spots are common. Turning the tray keeps the blistering even and prevents burnt patches.
• Rest before slicing. This keeps juices in the meat and the crackling from shattering too much. Slice skin-side down for neat pieces.

Nutrition at a Glance

Values will vary based on the fat content of your pork belly and the portion size. The following is an approximate per-serving snapshot for about 120 g (4.2 oz) cooked pork belly with crackling:

• Calories: ~600
• Protein: ~18 g
• Carbohydrates: ~1 g
• Total fat: ~55 g
• Saturated fat: ~20 g
• Sodium: ~900 mg

If you’re watching fat intake, serve smaller portions alongside plenty of vegetables and bright, acidic sides like pickled cucumbers to balance richness.

Questions You Might Have

Why didn’t my skin puff and blister?

The skin likely wasn’t dry enough, or there weren’t enough tiny holes for fat to escape. Make sure you dry-brine uncovered, keep seasonings off the skin, and prick thoroughly. Also verify your oven temperature—if it’s not hot enough in the final stage, the skin won’t blister.

Can I make this in an air fryer?

Yes. Air fry skin-side up at 350°F (180°C) for 45–55 minutes, then increase to 400–410°F (200–210°C) for 10–20 minutes until the skin blisters. Rotate the basket if your air fryer has hot spots, and watch closely near the end to avoid burning.

How should I store and reheat leftovers?

Refrigerate slices in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat at 400°F (200°C) on a rack for 10–12 minutes until the skin re-crisps. Avoid microwaving—it softens the crackling.

Bringing It All to the Table

There’s something special about a dish that crackles as you slice it—everyone leans in, and you can almost hear the anticipation. With a bit of care and patience, this crispy Chinese roast pork belly becomes a reliable favorite you can make any time you want to treat your family or impress friends. The process is simple once you know the rhythm: dry the skin, season the meat, roast gently, then finish with high heat for the grand finale. Serve it with a bright side, pass around a dipping sauce or two, and let the conversation flow. May your crackling be bubbly, your slices juicy, and your table full of smiles.