Chinese Roast Pork Belly with Hoisin Sauce

By White + Wong's

Chinese Roast Pork Belly with Hoisin Sauce

Chinese Roast Pork Belly with Hoisin Sauce


Serves 6

2 kg (4 lb 8 oz) free-range pork belly

100 ml (31⁄2 fl oz) white vinegar

500 g (1 lb 2 oz) rock salt

100 ml (31⁄2 fl oz) shaoxing rice wine

50 g (13⁄4 oz) five-spice

30 g (1 oz) spring onions (scallions), sliced

50 g (13⁄4 oz) hoisin sauce


Ask your butcher to score lines all across the pork belly skin. Only go one way and don’t pierce through to the flesh. Also, ask your butcher to cut the belly into 4 even–sized pieces.

Lie the pork belly on the bench skin side up. If possible, put the shaoxing wine into a small spray bottle and the white vinegar into another spray bottle. Otherwise use a pastry brush.

Spray the skin with vinegar, then rub half the rock salt over the skin. Turn the belly over and spray the flesh with shaoxing, then rub over the five spice onto the flesh side only. Place onto a tray, skin side facing up, covered with the remaining rock salt for 2 hours in the fridge.

Preheat the oven to 140°C (275°F). Remove the pork belly from the fridge and lay each piece spaced out on the baking tray skin side up. Place the tray and pork belly into the preheated oven and roast for 50 minutes.

After 50 minutes, remove the pork from the oven and brush off the rock salt. Turn the oven up to 185°C (350°F) and put the pork belly back in the oven for a further 30 minutes. Turn the heat off, open the oven door and let the pork rest for 15 minutes.

Remove the pork from the oven and heat the oven to 200°C (400°F). Transfer the pork belly back into the hot oven and cook for 10–15 minutes, or until the skin is crispy and golden.

Remove the pork from oven and cut into 5 mm (1⁄4 in) slices. Serve with sliced spring onion and hoisin sauce.


Tip: You need to allow about 4 hours to make this recipe.


Reprinted with permission. Published by New Holland Publishers (NZ). . RRP $49.99


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