Roast crispy pork

Ken Hom shares the secret to getting crispy skin with a technique similar to the one used for Peking Duck. Then the skin is slowly roasted so that most of the fat cooks off, leaving soft tender pork flesh marbled with velvety fat
By Ken Hom
Roast crispy pork
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 30 minutes
  • Prep Time: 20 minutes plus 8 hours drying
  • Effort: easy


  • 1.5 kg boneless pork belly, with rind

For the marinade

  • 4 tbsp coarse sea salt
  • 2 tbsp sichuan peppercorns, roasted and freshly ground
  • 2 tsp freshly ground chinese five spice
  • 1 tbsp sugar


1. Pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it. Bring a pot of water to a boil and using a large ladle, pour the hot water over the rind side of the pork several times. Set the pork belly aside.

2. Heat a wok or large frying pan until it is very hot. Add the salt, peppercorns, five-spice and sugar and stir-fry for 3 minutes until it is hot and well mixed. Allow the mixture to cool slightly. When it is warm enough to handle, rub this mixture on the flesh side of the pork. Hang the meat to dry for 8 hours or overnight in a cool place or in front of a fan.

3. Preheat the oven to 200C/gas 6. Place the pork on a rack, rind side up, over a tray of water. Roast for 15 minutes then reduce the heat to 180C/gas 4 and continue to roast for 2 hours. Increase the heat to 230C/gas 8 for 15 minutes. Remove the pork from the oven and leave it to cool. Carve it into bite-size pieces, arrange on a serving platter and serve.

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