5 Ingredients or Fewer
Crispy Chinese Roast Pork Belly
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deird9217 July 28, 2021
delicious! and it came out exactly as described. My son said it was a bit salty but I'm sure I can make some adjustments. the only way to make pork belly. YUM!
Ray N. July 16, 2018
I ended up buying a 3.5 lb pork belly to try this recipe. Do you recommend doubling the salt and spices? And it also seems the baking times are a bit long for a pork belly that is 2 lbs or less. Are these baking times accurate?
Jun July 17, 2018
Hi Ray! Yes I'd suggest doubling up on the seasoning. Also the cooking times are accurate, it might seem a bit long but that's to ensure that the skin crisps up really nicely! And since pork belly is usually quite fatty anyway, there's little risk in it drying out during the roast.
Tom D. June 1, 2018
The recipe does not state how to make the salt crust either, there is more to it than caking with dry salt I suspect?
Laurel June 1, 2018
And how, if the skin is very dry, do you make the salt stick?
Oh the salt is just applied loosely on top of the pork belly skin. It doesn't initially stick, but through the roasting process, it'll harden up and form a single piece due to the moisture released while roasting.
R June 1, 2018
The recipe does not state when to apply the salt crust..when it goes into the fridge to rest or just before going in the oven?
Hiya! So sorry about this, a step was cut out by accident in the editing process. It's now fixed!
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