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Chinese Crispy Pork Belly

If you’re craving a piece of pork belly that’s as crispy as your favourite takeaway, then you’re in for a treat. This Chinese Crispy Pork Belly recipe is a game-changer. Imagine succulent, flavour-infused pork topped with a layer of the most delightful crackling you’ve ever crunched into. With the perfect balance of textures and flavours, this dish will have your taste buds dancing and your friends begging for the recipe. Let’s dive into this porky goodness!

Prep Time 24 hrs
Cook Time 2 hrs
Rest Time 20 mins
Total Time 26 hrs 20 mins
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 4
Estimated Cost: £  20
Calories: Approximately 500 per serving
Best Season: Fall
Main Ingredients
  • 2 Kg Pork Belly Joint
  • 2 Tbsp Angus & Oink – Chinese Takeaway Rub
  • Olive Oil
  • Sea Salt
  • Apple Juice
    • Optional Toppings
  • JD’s Original Hot Honey
Instructions
  1. 1
    Step 1: Preparing the Pork Belly
    • Remove Rib Bones: Carefully remove the rib bones from the pork belly joint, keeping your knife close to the bones to minimize wastage.
    • Dry the Skin: Pat the skin of the pork belly dry with paper towels.
    • Tenderize the Skin: Use a meat tenderizer to poke hundreds of tiny holes all over the skin. This helps to make the crackling extra crispy.
    • Slice the Meat: Flip the pork belly over and make horizontal slices every 2-3 cm, then a couple of vertical cuts about halfway through the thickness of the pork.
  2. 2
    Step 2: Marinating
    • Apply Rub: Generously massage the Chinese Takeaway rub into the cut lines of the pork belly to ensure maximum flavour.
    • Fridge Time: Place the pork belly in a dish with the skin side up. Wipe off any moisture or rub from the skin and leave the pork uncovered in the fridge overnight.
  3. 3
    Step 3: Cooking the Pork Belly
    • Preheat the BBQ: Set up your Kamado Joe Joe Jnr. and stabilize the temperature at 120°C (250°F).
    • Dry the Skin: Cook the pork belly at this low temperature for 1 hour to dry out the skin.
    • Increase the Heat: Remove the pork, increase the BBQ temperature to 230°C (450°F), then brush the skin with olive oil and sprinkle with sea salt.
    • Add Apple Juice: Place the pork back in the BBQ and carefully pour apple juice into the dish, stopping just before it reaches the skin.
  4. 4
    Step 4: Finishing Touches
    • Cook to Perfection: Monitor the internal temperature with a thermometer until it reaches 85°C (185°F).
    • Rest the Pork: Allow the pork to rest at room temperature for about 20 minutes. If some areas of the skin aren’t crispy enough, use a blowtorch for added crunch.
  5. 5
    Step 5: Serving

    Cut and Serve: Cut the pork belly into cubes, drizzle with JD’s Original Hot Honey, and serve hot.

Note
  • Tip: For extra flavour, try injecting the meat with a mixture of soy sauce and honey before applying the rub.
  • Alternative Cooking Method: You can also cook the pork belly in a regular oven if you don’t have a BBQ.
  • Hot Holding: If you’re serving guests, keep the pork belly warm in a low oven until ready to serve to reduce stress on the day.
Keywords: Chinese crispy pork belly, BBQ pork belly, pork belly recipe, Chinese BBQ, crispy crackling, Kamado Joe recipe, pork crackling
Read it online: https://www.smokeandsear.world/BBQ-recipes/chinese-crispy-pork-belly/
Lee
BBQ Enthusiast and Technology Geek

Hi, I'm Lee, a geek turned BBQ enthusiast. During the 2020 lockdown, I swapped my £5 disposable BBQs for a ProQ Frontier and never looked back. I love experimenting with outdoor cooking, sharing my discoveries, and supporting the UK BBQ community. Whether it’s smoking, grilling, or searing, I’m all about creating mouth-watering recipes and enjoying good times with family and friends.

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.