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Crackling Chinese Pork

Prep Time:

Cook Time:


4 Servings


1.5kg Boneless Pork Belly with the Rind

For the dry rub:

2 Tablespoons coarse salt

1 Tablespoon ground Roasted

Sichuan Peppercorns

2 Teaspoons Five Spice Powder

2 Teaspoons Sugar


Pierce the rind side of the pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the pork (or something to allow you to hold up the pork). Bring a large pot of water to the boil. Hold the pork above the boiling water and using a ladle, pour hot water over the rind side of the pork several times. Set the pork aside.

Heat a wok and add all the ingredients for the dry rub and stir fry for 3 minutes or till they are well combined. Allow the dry rub to cool enough to handle it, then rub it all over the flesh side of the pork.

If you have the time, place the pork in the fridge for a couple of hours before roasting, although you can cook it straight away. In a pre-heated at 200c oven place the pork, rind side up, on a rack in a baking dish over water. Roast for 15 minutes and then reduce the heat to 180c. Roast for a further 2 hours making sure the pan doesn’t dry out. For the last 15 minutes turn the oven to 230c or full.

Remove the pork from the oven and allow to cool slightly. You can carve it straight across or into bit size pieces. We find it best served on perfect steamed rice with some steamed Asian greens. There is a lot of flavour in the pork so no need to add anymore to it.

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