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Nagi’s Chinese Crispy Pork Belly

Prep time 20 minutes Cook time 1 hour 30 minutes

Serves 6 people



  • 800 - 1.2kg pork belly
  • 1½ tbsp Chinese cooking wine
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon white pepper
  • 1 teaspoon salt
  • 1 tablespoon white vinegar
  • 200g rock salt


  1. 1.
    Use something sharp to prick lots and lots of holes in the skin. You can pierce a bit into the fat but be sure not to prick through to the skin.
  2. 2.
    Turn pork over and gradually drizzle / rub wine all over flesh (inc sides) - the pork absorbs it.
  3. 3.
    Rub in five spice, salt and pepper. Turn over, pat skin dry. Refrigerate overnight, uncovered.
  4. 4.
    Place on large piece of foil, fold up sides (see video). Pat skin dry. Brush with vinegar, top with salt.
  5. 5.
    Bake for 60 minutes at 180°C. Remove pork, move shelf to lowest position, flick to medium high grill/broiler.
  6. 6.
    Fold down foil, scrape off all salt. Transfer pork back onto tray. Grill/broil on low shelf for 20 – 25 min or until golden and crispy. Cut into 1.5cm thick slices, then cut into 3 or 4 pieces. Serve with plain or hot mustard.

General Information

Can also be served with white sugar. I use hot mustard, it is PERFECT with the rich pork!

TIP: See recipe on my site HERE for how to make this WITHOUT PRICKING SKIN!! (It’s foolproof. You’ll be blown away!)