This Hong Kong Style Crispy Pork Belly is marinated in the fridge, tenderized, and then baked in the oven under a layer of coarse salt. Paired with simple white rice and an amazing ginger green onion sauce, this is an all-star dinner idea!
Ni hao! My husband speaks Chinese and has spent some time in Asia. One of his favorite recipes has now become a family favorite: Hong Kong Style Crispy Pork Belly. Marinated in the fridge, tenderized, and then baked in the oven under a layer of coarse salt, the final product is pork belly that is bursting with flavor. Our version of this Asian bacon on steroids is served alongside a perfectly round hill of white rice and paired with a subtle ginger green onion sauce. Below we’ll share how you too can make this delicious Chinese dish at home.
Ingredients
Crispy Pork Belly
- 3 lb cut of boneless pork belly with skin on (available at Asian markets)
- 2 tsp Shaoxing wine (or 2 tsp Shaohsing rice cooking wine)
- 2 tsp salt
- 1 tsp sugar
- 1/2 tsp Chinese five spice powder
- 1/4 tsp ground white pepper
- 1 Tbsp rice wine vinegar
- 3/4 cup course sea salt
Ginger Green Onion Sauce
- 1 bunch green onions
- 3 inch piece ginger
- 1/4 cup peanut oil or vegetable oil
- 1 tsp salt
Note: Be sure to also have white rice and aluminum foil on hand.
Directions
Crispy Pork Belly
Marinate
Ready your dry rub by mixing together salt, sugar, Chinese five spice powder, and ground white pepper in a small bowl and set aside. Pat the pork belly dry. Rub Shaoxing wine into the pork belly meat (not skin), and then rub the prepared dry rub into the meat. Place the pork belly skin-side up in a baking dish and marinate uncovered in the fridge for 12-24 hours.
Prepare for Baking
To ensure the skin becomes crispy throughout, poke a ton of small holes all over the pork belly skin (without piercing all the way through to the meat) by using a perforator tool (skin pricker) or meat tenderizer. If you don’t have these tools, then a sharp-tipped knife will do. Err on the side of poking more holes than less.
Using aluminum foil, create a dish that wraps the bottom and sides of your pork belly (skin side up). The sides should come about an inch or so higher than the pork belly. (If you don’t have heavy-duty aluminum foil, then double it up so it’s more solid.) Place the foil-wrapped pork belly on a baking sheet.
Pour rice wine vinegar evenly over the pork belly skin and then pack a layer of coarse sea salt across the top.
Bake
Bake at 375°F for 1 hour and 30 minutes.
Remove from oven and scrape off the salt layer. Transfer the pork belly (still skin-side up) to a new sheet of foil (with slightly raised edges to catch grease). On the lowest oven rack position possible, broil pork belly on low for 10-20 minutes or until pork belly skin is golden-brown, crispy, and puffed. Cut crispy pork belly into small pieces to serve.
Ginger Green Onion Sauce
Pulse green onion and ginger in a food processor until finely chopped. In a small sauce pan, heat oil on medium-high. It will be hot when it starts shimmering. Remove from heat then stir in the green onion and ginger mixture and salt.
Serve crispy pork belly with ginger green onion sauce and white rice.
We hope you find this entrée has the perfect combination of juicy meat, crunchy skin, and to-die-for flavor. Plus, the ginger green onion sauce really adds a nice fresh factor to the savory explosion.
Ingredients
- 3 lb cut of boneless pork belly with skin on (available at Asian markets)
- 2 tsp Shaoxing wine (or 2 tsp Shaohsing rice cooking wine)
- 2 tsp salt
- 1 tsp sugar
- 1/2 tsp Chinese five spice powder
- 1/4 tsp ground white pepper
- 1 Tbsp rice wine vinegar
- 3/4 cup course sea salt
- 1 bunch green onions
- 3 inch piece ginger
- 1/4 cup peanut or vegetable oil
- 1 tsp salt
- Also have white rice and aluminum foil on hand
Instructions
- Ready your dry rub by mixing together salt, sugar, Chinese five spice powder, and ground white pepper in a small bowl and set aside. Pat the pork belly dry. Rub Shaoxing wine into the pork belly meat (not skin), and then rub the prepared dry rub into the meat. Place the pork belly skin-side up in a baking dish and marinate uncovered in the fridge for 12-24 hours.
- To ensure the skin becomes crispy throughout, poke a ton of small holes all over the pork belly skin (without piercing all the way through to the meat). Err on the side of poking more holes than less.
- Using aluminum foil, create a dish that wraps the bottom and sides of your pork belly (skin side up). The sides should come about an inch or so higher than the pork belly. Place the foil-wrapped pork belly on a baking sheet.
- Pour rice wine vinegar evenly over the pork belly skin and then pack a layer of coarse sea salt across the top.
- Bake at 375°F for 1 hour and 30 minutes.
- Remove from oven and scrape off the salt layer. Transfer the pork belly (still skin-side up) to a new sheet of foil (with slightly raised edges to catch grease). On the lowest oven rack position possible, broil pork belly on low for 10-20 minutes or until pork belly skin is golden-brown, crispy, and puffed. Cut pork belly into small pieces to serve.
- Make ginger green onion sauce by first pulsing green onion and ginger in a food processor until finely chopped. In a small sauce pan, heat oil on medium-high. Remove from heat then stir in the green onion and ginger mixture and salt.
- Serve crispy pork belly with ginger green onion sauce and white rice.
Notes
Home Chef Tip: When heating your oil (for the ginger green onion sauce) on the stove, you'll know it's hot when the oil starts shimmering.
We hope you enjoy this Hong Kong Style Crispty Pork Belly with Ginger Green Onion Sauce from SoFabFood Contributor, Amber from The DIY Lighthouse, as much as we do. If you love this recipe, you can find more like it by visiting our Pork Section. For daily recipe inspiration, like us on Facebook and follow us on Pinterest. Enjoy!
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