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Chinese Crisp-Roasted Pork

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From Stephanie Alexander's Cook's Companion 'Choose a piece of belly pork with a good quantity of fat for this dish.' *The longer this is left to marinate and dry, the better imho, the skin crisps up best after a longer sit in the fridge, as it helps to dry it out:) My Hubby is usually fussy about skin, he wont eat pork crackling, but he downs this NO worries!

From Stephanie Alexander's Cook's Companion 'Choose a piece of belly pork with a good quantity of fat for this dish.' *The longer this is left to marinate and dry, the better imho, the skin crisps up best after a longer sit in the fridge, as it helps to dry it out:) My Hubby is usually fussy about skin, he wont eat pork crackling, but he downs this NO worries!

Ingredients

Serves: 2

Metric Cups
  • 1 kilogram pork belly (boned)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon light soy sauce
  • 3 teaspoons salt
  • ½ teaspoon chinese five spice
  • 2⅕ pounds pork belly (boned)
  • 2 cloves garlic (finely chopped)
  • 1 tablespoon light soy sauce
  • 3 teaspoons salt
  • ½ teaspoon chinese five spice

Method

Chinese Crisp-Roasted Pork is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Ask your butcher to score pork skin at 1cm intervals, or do it yourself using a very sharp knife cutting right through skin. Blanch meat in a large saucepan of boiling water for 2 minutes, then lift out, rinse under cold water and dry well with kitchen paper.
  • Combine garlic, soy sauce and rub all over meat side of pork. Combine salt and five-spice powder and rub all over skin. Refrigerate uncovered, skin-side up, for at least two hours - or overnight*.
  • Preheat oven to 230C and line a baking dish with foil. Position a rack in the baking dish and settle pork on rack, skin-side up. Bake for 20 minutes, then reduce oven temperature to 200C and bake for 40 minutes or until skin crackles and crisps.
  • Cool a little before cutting into slices and then into thick fingers. Serve hot with steamed rice and Asian greens, or warm or at room temperature as an entree with a dish of Hoisin sauce for dipping, or use in a stir-fry.
  • Ask your butcher to score pork skin at 1cm intervals, or do it yourself using a very sharp knife cutting right through skin. Blanch meat in a large saucepan of boiling water for 2 minutes, then lift out, rinse under cold water and dry well with kitchen paper.
  • Combine garlic, soy sauce and rub all over meat side of pork. Combine salt and five-spice powder and rub all over skin. Refrigerate uncovered, skin-side up, for at least two hours - or overnight*.
  • Preheat oven to 230C and line a baking dish with foil. Position a rack in the baking dish and settle pork on rack, skin-side up. Bake for 20 minutes, then reduce oven temperature to 200C and bake for 40 minutes or until skin crackles and crisps.
  • Cool a little before cutting into slices and then into thick fingers. Serve hot with steamed rice and Asian greens, or warm or at room temperature as an entree with a dish of Hoisin sauce for dipping, or use in a stir-fry.
  • Tell us what you think

    What 1 Other has said

    • Tried this tonight with sticky rice and pop choi in soy sauce my grandsons licked their plate as one problem they wanted seconds. It was fabulous will definitely be cooking again. Thank you for sharing

      Posted by Bevked on 18th August 2014
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