Chinese Roast Pork Recipe

Pork belly: The main ingredient, providing a rich and flavorful base with a crispy skin.

Salt: Used to enhance the flavor and help crisp the skin.

Five-spice powder: A blend of spices that adds a unique and aromatic flavor.

Sugar: Adds a touch of sweetness to balance the savory flavors.

Rice wine: Adds depth and complexity to the marinade.

White pepper: Provides a mild heat and enhances the overall flavor.

To achieve the perfect crispy skin on your pork belly, make sure to thoroughly dry the skin before applying the salt. You can use a paper towel to pat it dry. Additionally, after scoring the skin, you can leave the pork belly uncovered in the refrigerator for a few hours or overnight. This helps to draw out moisture, ensuring a crispier result when roasted.

• pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and can be roasted to achieve a tender and flavorful result.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor that complements the dish.

• five-spice powder - Substitute with ground cinnamon, ground cloves, ground fennel seeds, ground star anise, and ground Szechuan peppercorns: This combination replicates the complex flavor profile of five-spice powder.

• sugar - Substitute with honey: Honey provides sweetness and a slight floral note that enhances the overall flavor.

• rice wine - Substitute with dry sherry: Dry sherry offers a similar depth of flavor and acidity, making it a good alternative to rice wine.

• white pepper - Substitute with black pepper: Black pepper has a similar heat and can be used in the same quantity, though it has a slightly different flavor profile.

• Allow the Chinese roast pork to cool completely before storing. This helps to maintain its texture and flavor.
• Wrap the pork belly tightly in aluminum foil or plastic wrap to prevent it from drying out.
• Place the wrapped pork in an airtight container to further protect it from moisture and odors in the refrigerator.
• Store the roast pork in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.
• To freeze, slice the pork into individual portions. This makes it easier to thaw and reheat only what you need.
• Wrap each portion in plastic wrap and then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the pork for up to 2-3 months. Beyond this, the quality may start to degrade.
• When ready to use, thaw the pork in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the pork in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. This helps to retain the crispy texture of the skin.
• Alternatively, you can reheat the pork in a skillet over medium heat, ensuring to crisp up the skin side for a few minutes.

• Preheat your oven to 350°F (175°C). Place the leftover pork belly on a baking sheet lined with aluminum foil. Cover it loosely with another piece of foil to prevent the meat from drying out. Heat for about 15-20 minutes or until warmed through.

• If you prefer a quicker method, use a skillet. Heat a non-stick skillet over medium heat. Add the pork belly slices and cook for 3-4 minutes on each side until heated through and the skin is crispy again.

• For a microwave option, place the pork belly slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pork belly slices in the basket in a single layer. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating and crispiness.

• For a steaming method, place the pork belly slices on a heatproof plate. Set up a steamer and steam the pork belly for about 5-7 minutes or until heated through. This method helps retain moisture and tenderness.

• Oven: Used to roast the pork belly at a consistent temperature of 375°F (190°C).

• Roasting pan: Holds the pork belly during roasting, allowing for even cooking and crisping of the skin.

• Sharp knife: Essential for scoring the skin of the pork belly to help the salt penetrate and create a crispy texture.

• Mixing bowl: Used to combine the five-spice powder, sugar, rice wine, and white pepper.

• Measuring spoons: Ensures accurate measurement of salt, five-spice powder, sugar, rice wine, and white pepper.

• Tongs: Useful for handling the hot pork belly safely.

• Cutting board: Provides a stable surface for scoring the pork belly and slicing it after roasting.

• Basting brush: Helps to evenly apply the spice mixture onto the meat side of the pork belly.

• Cooling rack: Allows the pork belly to rest and cool slightly after roasting, ensuring the juices redistribute for optimal flavor.

• Timer: Keeps track of the roasting and resting times to ensure perfect results.

Prepare ingredients in advance: Measure and mix the five-spice powder, sugar, rice wine, and white pepper ahead of time to streamline the process.

Use a sharp knife: Scoring the pork belly skin is easier and faster with a sharp knife, ensuring even cooking.

Preheat the oven: Start preheating your oven while you prepare the pork to save time.

Resting time: Use the 10-minute resting period to prepare any side dishes or clean up the kitchen.