Stop scrolling, start crackling! Forget overnight drying in the fridge or salt crusts, this is the only recipe you’ll ever need for that restaurant quality HK-style roasted pork belly.
With a few staple pantry ingredients and less than 2 hours, you’ll achieve that crispy skin and succulent meat Every. Single. Time. 💯
Here’s the secret:
✅ Choose pork belly with around 50-50 MEAT TO FAT RATIO (Primrose Canadian Pork Belly is our go-to)
✅ Wipe any seasoning off the skin and pat it DRY
✅ Score tiny crosshatches deep enough into the SKIN, but not cutting into the meat
✅ Wrap pork belly snugly in foil with SIDES NOT HIGHER than pork belly
✅ Place the pork belly on the LOWEST RACK in the oven
✅ Trust the process
It’s SO easy, you’ll be a crackling pro in no time! Try it and tag us!
P.S. The skin retains its crispness even when reheated. Simply reheat leftovers (if any) in 180°C oven until hot through, time depends on the size of meat.
P.P.S. Rub meat side of pork belly with shaoxing wine before seasoning to get rid of any gamey smell. We omitted this as our Primrose Canadian Pork does not smell or taste gamey. 😉
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