In my cookbook “Easy Chinese Recipes,” I have a Chinese roast pork belly recipe, or siu yuk.
On Rasa Malaysia, I also have a crispy pork belly recipe, contributed by my dear friends at Eat A Duck I Must.
Both recipes are great and excellent, but when it comes to Chinese Roast Pork, one could never have enough recipes.
There is always that one PERFECT recipe that everyone is constantly looking for—easy, hassle-free, everyone-can-do-it kind of recipe that promises crispy, crunchy, absolutely aromatic and to-die-for pork crackling, melt-in-your-mouth Chinese roasted pork belly….ahhh, the thought of it sets my mouth watering.
This Chinese Roast Pork recipe is from my good friend Robert Danhi’s Facebook page. Robert and his wife made the roast pork following a recipe gathered from a church in Kuala Lumpur, Malaysia. I had personally tried their creation during an event last year, so I decided to attempt it on my own.
I have to say that this Chinese Roast Pork recipe is probably one of the easiest recipes around. There is no need to poke the pork skin, no vinegar, no pre-boiling the pork belly.
Just very simple and only few steps are involved and the result is almost guaranteed and fail-proof. I am all about easy recipes that makes Asian food accessible in any kitchen, and I strongly urge you to try this Chinese Roast Pork recipe.
The end result, as you can see, is very crispy pork crackling. The pork belly is juicy and tender, with the melt-in-your-mouth pork fat, and the taste is a bit salty, aromatic (from the garlic and 5-spice powder).
It’s delicious!! If you don’t believe it, browse through my photos as the images speak louder than words.
To make this recipe a lot more accessible, check out the following video. Make sure you subscribe to my YouTube channel for future videos.
How Many Calories Per Serving?
This recipe is only 185 calories per serving.
Pairs well with:
- 2 lbs pork belly
- 6 cloves garlic
- 1 teaspoon five spice powder
- 1 cup salt
- To make this recipe a lot more accessible, check out the following video. Make sure you subscribe to my YouTube channel for future videos.
- Preheat the oven to 350F/180c, arrange a pan on the bottom 1/3 of oven rack and fill with water. The pork belly should be roasted using the rack above it.
- Wash and use paper towels to dry the pork belly.
- Make some horizontal slits on the sides of the belly, then insert each garlic and push them deep in so they don't burn.
- Rub the meat side with the five spice powder.
- Then layer the top of the pork belly with the salt evenly.
- Place the pork belly on a wire rack, and place at the top 1/3 of the oven for 1 hour. While baking, the oil will drip to the bottom pan with water.
- Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed.
- Remove the pork belly from the oven, pull off the salt crust and discard.
- Raise the heat of oven to 465f/240c, place the pork belly back in and roast for another 40 minutes.
- Remove from oven and let set for 10 minutes. Cut and serve immediately with some chili sauce and hoisin sauce, or eat as is.
Place the pork belly on a wire rack. This is how the pork belly and salt crust look in the oven. You have to insert the garlic deep inside the horizontal slits or else they will be pushed out during the roasting process.
Serving Size4 people
Amount Per Serving Calories 185Total Fat 120gSaturated Fat 44gCholesterol 163mgSodium 28367mgCarbohydrates 2gFiber 1gSugar 1gProtein 22g