Visit any Chinatown around the world and you'll see a storefront with roasted hunks of meat hung by the window.
YouTube
How to Make Chinese Crispy Roast Pork 脆皮燒肉
Crispy Roast Pork is a staple of Cantonese BBQ. We'll teach you how to make it at home.
Published Sept. 13, 2022.
This is Cantonese barbecue, otherwise known as siu mei 燒味, a style of roasted meats that's a culinary staple in Hong Kong.
And the way you judge a Cantonese barbecue cook? The quality of the roast pork.
This week on Hunger Pangs, we'll show you a novel way of achieving that succulent, juicy pork belly with an extra-crunchy skin—all from your own kitchen.
Watch the video and follow our step-by-step recipe below.
Sign up for the Notes from the Test Kitchen newsletter
Our favorite tips and recipes, enjoyed by 2 million+ subscribers!
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
Chinese Crispy Roast Pork Belly 脆皮燒肉
Serves 8-10
PORK BELLY
- 1 (3‐pound) skin‐on center‐cut fresh pork belly, about 1 1/2 inches thick
- 2 tablespoons kosher salt, plus extra as needed
- 2 tablespoons packed dark brown sugar
- 1 teaspoon five-spice powder
- Vegetable oil
HOISIN DIPPING SAUCE
- 1/2 cup hoisin sauce
- 2 scallions, sliced thin
- 4 teaspoons unseasoned rice vinegar
- 1 teaspoon grated fresh ginger
- For the pork: Using sharp chef’s knife, slice pork belly lengthwise into 2- to 2 1/2-inch-wide strips, then make 1/4-inch-deep crosswise cuts, spaced 1/2 inch apart, through skin and into fat. Combine 2 tablespoons salt, sugar, five-spice powder in small bowl. Rub salt mixture into bottom and sides of pork belly (do not rub into skin). Season skin of each strip evenly with extra salt. Place pork belly skin side up in 13 by 9-inch baking dish and refrigerate, uncovered, for at least 12 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with aluminum foil, set wire rack in sheet, and spray rack with vegetable oil spray. Transfer pork belly skin side up to prepared wire rack and roast until pork registers 195 degrees and paring knife inserted in meat meets little resistance, 3 to 3 1/2 hours, rotating sheet halfway through roasting.
- For the hoisin dipping sauce: Whisk all ingredients together in bowl; set aside for serving. Sauce can be refrigerated for up to 24 hours.
- Transfer pork belly skin side up to large plate. (Pork belly can be held at room temperature for up to 1 hour.) Pour fat from sheet into 1-cup liquid measuring cup. Add vegetable oil as needed to equal 1 cup and transfer to 12-inch skillet. Arrange pork belly skin side down in skillet (strips can be sliced in half crosswise if whole strips won’t fit) and place over medium heat until bubbles form around pork belly. Continue to fry, tilting skillet occasionally to even out hot spots, until skin puffs, crisps, and turns golden, 6 to 10 minutes. Transfer pork belly skin side up to carving board and let rest for 5 minutes. Flip pork belly on its side and slice 1/2 inch thick (being sure to slice through original score marks). Reinvert slices and serve with sauce.
Equipment Review
The Best Rice Cookers
With so many options on the market, which one is best? We cooked 50 batches of rice to find out.See Our Winner
Equipment Review
The Best Meat Cleavers
Traditional meat cleavers are built like medieval weapons. Could we find one fit for modern life?See Our Winner
Equipment Review
The Best Bamboo Steamers
Steaming mad? A bamboo steamer is just what you need.See Our Winner