Chinese Roast Pork (燒肉) Belly Recipe


New recipe time! This is a very popular Hong Kong dish and over the years I have perfected my recipe. Try it out!


2kg of pork belly
2 teaspoons Shaoxing wine
2 teaspoons salt
1 teaspoon sugar
½ teaspoon five spice powder
¼ teaspoon white pepper1
½ teaspoons rice wine vinegar
½ cup coarse sea salt


  1. Rinse the pork belly and pat dry
  2. Place it skin-side down on a tray, and rub the shaoxing wine into the meat (not the skin)
  3. Mix together the salt, sugar, five spice powder and white pepper
  4. Thoroughly rub this spice mixture into the meat as well
  5. Flip the meat over so it is skin-side up
  6. Let it dry out in the fridge uncovered for 12-24 hours
  7. Preheat the oven to 190°C
  8. Using a sharp metal skewer poke holes ALL over the skin. This helps the skin crisp up, rather than stay smooth and leathery. The more holes there are, the better!
  9. Place a large piece of aluminum foil onto a baking tray, and fold up the sides around the pork snugly, wrapping it up to create almost a box around it with a 1 inch high border around the sides
  10. Brush the rice wine vinegar on top of the pork skin
  11. Pack the sea salt in one even layer over the skin, so the pork is completely covered with the salt (don’t worry, this will be scraped off later!)
  12. Place the pork in the oven and roast for 1 hour and 30 mins
  13. Take the pork out of the oven, turn on the Fan Assisted Grilling to 200°C and position the oven rack in the middle position
  14. Remove the top layer of sea salt from the pork belly, unfold the foil, and place a roasting rack on the pan
  15. Place the pork belly on the rack and put it back under the grill to crisp up
  16. This should take 10-15mins – make sure you keep a close eye on it
  17. When the skin has puffed up and has gotten crispy, remove from the oven
  18. Let it rest for about 15 minutes and then slice
  19. Enjoy!

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