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Crispy Pork Belly Recipe (Siu Yuk)

March 30, 2018 74 Comments

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The ultimate guide to perfectly done Cantonese crispy pork belly with oven at home. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Each time when I have a chance to enjoy Guangdong cuisine, this crispy pork belly is one of my choices.

crispy pork belly|chinasichuanfood.com

After I learn how to make crispy pork belly from a Cantonese friends at home several years ago. I am always trying to find ways and information for a better result and trying to understand how every step works. And this is my ultimate guide.

This image has an empty alt attribute; its file name is 38-crispy-pork-belly.jpg

Cook’s Note

This is the most simplified version for home cooking. I will introduce some extra steps if you want to bring this to the next level.

1.Choose the right part of pork| you should use pork belly to make crispy pork belly.

2.Poke as many holes as possible on the rind. The fat oil produced in the roasting process need ways to come out. Why we need oil coming through the holes? Because hot oil brings hot temperature, which can keep the rind something like gently deep-fried for a quite long time.

3.Applying baking soda or white vinegar can help to soften the skin and thus making the crispy pork belly even fluffy. But the remaining flavor of baking soda may bring some bitter taste to the skin. So the best solution is to set the pork for 30 minutes and then wash the skin before air-drying. I did not include this step in this recipe since it is not quite necessary for me.

4.The salt layer can help to absorb water and keep the skin dry. Cover a layer of sea salt on the surface can help to absorb the water released in the early of the roasting and keep the rind dry.

5.Marinating the pork belly for a longer time, at least overnight. We are roasting a large piece. During the marinating time, do not cover the pork belly with plastic wrapper. Place it in a large bowl and let it dry in the fridge.

crispy pork belly|chinasichuanfood.com

You will need

  • 1000g pork belly with beautiful layers
  • 2 small chunks of ginger
  • 2 scallions
  • 1 tbsp. cooking wine
  • 6-10 Sichuan peppercorns (optional)

Marinating

  • 1 and 1/2 tsp salt
  • 2 tsp. Chinese five spice
  • 1/2 tsp. sugar
  • 1 tsp. white pepper

Roasting

  • sea salt to cover the meat
  • white vinegar for brushing

Instructions

Place the pork belly in a large pot (rind site down) with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.

crispy pork belly|chinasichuanfood.com

Transfer the pork out and pat dry the water. Then pork as many as possible holes on the rind. Back and forth and repeat several times. This is the most important step. After the hard pork process, apply a small pinch of salt on the rind.

crispy pork belly|chinasichuanfood.com

Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.

crispy pork belly|chinasichuanfood.com

Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.

crispy pork belly|chinasichuanfood.com

Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes.

crispy pork belly|chinasichuanfood.com

Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Turn your oven to upper fire mode and turn up the temperature to 220 degree C.

crispy pork belly|chinasichuanfood.com

Continue roasting for 20 to 25 minutes until the skin is well crackled. Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
Cutting tips:  place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.

crispy pork belly| chinasichuanfood.com

How to serve

You can serve this with sugar, mustard sauce or Thai sweet and chili sauce. But not too many cubes each time. I would suggest 2 cubes for each individual. I make three strips this time and serve only 1 strip one meal. We have very similar dish in Western China, where the pork belly rind is deep-fried for crackling. Mixed chili peppers are used to remove the oily.

Other pork belly recipes

  1. Pork belly can be used in stir-fry recipes: twice cooked pork belly
  2. Pork belly can be roasted: Roasted pork belly with honey
  3. Pork belly can be red braised: red-braised pork belly.
5 from 8 votes
Crispy Pork Belly (Siu Yuk)
Print
Crispy Pork Belly (Siu Yuk)
Prep Time
12 hrs
Cook Time
1 hr
Total Time
13 hrs
 
Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province.
Course: Main Course
Cuisine: Chinese
Keyword: Crispy, Pork Belly
Calories: 5268 kcal
Author: Elaine
Ingredients
  • 1000 g pork belly with beautiful layers
  • 2 small chunks of ginger
  • 2 scallions
  • 1 tbsp. cooking wine
  • 6-10 Sichuan peppercorns ,optional
Marinating
  • 1.5 tsp. salt
  • 2 tsp. Chinese five spice
  • 1/2 tsp. sugar
  • 1 tsp. white pepper
Roasting
  • sea salt to cover the meat
  • white vinegar for brushing
Instructions
  1. Place the pork belly in a large pot with clean water, add cooking wine, scallion, ginger and sichuan peppercorn. Continue cook for 3 minutes after boiling.
  2. Transfer the pork out and pat dry the water. Then pork as many holes on the rind. Back and forth and repeat several times. This is the most important step.
  3. After the hard pork process, apply a small pinch of salt on the rind.
  4. Cut two shallow lines on the pork (only the lean part, not deep to touch the fat) and then sprinkle the dry rub evenly.
  5. Wrap the pork belly with foil wrappers and place in fridge overnight.Uncovered please, we need the rind to be dry before roasting.
  6. Pre-heat oven to 180 degree C. Brush a thin layer of vinegar and spread salt evenly to form a protecting layer. Roast for 50 minutes to 1 hour.
  7. Remove the salt and place the pork belly on the middle rack. Remember to use a tray to catch the dropping oils. Use upper fire only at the temperature of 220 degree C, and roast until the rind is golden brown and well crackled.
  8. Let the pork belly stay in the oven for 10 to 15 minutes until slightly cooled down. Transfer out and cut into small bites.
  9. Cutting tips: when cutting the pork belly, place the skin side down. Cut the meat part firstly and then press the knife to break the crispy rinds.
Nutrition Facts
Crispy Pork Belly (Siu Yuk)
Amount Per Serving
Calories 5268 Calories from Fat 4779
% Daily Value*
Total Fat 531g 817%
Saturated Fat 193g 965%
Cholesterol 720mg 240%
Sodium 3193mg 133%
Potassium 2116mg 60%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Sugars 3g
Protein 96g 192%
Vitamin A 6.8%
Vitamin C 12.9%
Calcium 14.4%
Iron 55%
* Percent Daily Values are based on a 2000 calorie diet.

crispy pork belly|chinasichuanfood.com

Filed Under: Featured, Recipes

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  1. Julia | JuliasAlbum.com says

    June 10, 2014 at 9:51 pm

    Elaine, this is another masterpiece by you. I told you before how much I enjoy Asian food and that I love learning about new dishes from China, well, that’s one of those dishes! Looks so appetizing!

    Reply
    • Elaine Luo says

      June 12, 2014 at 9:01 pm

      Thanks Julia for your lovely comment. Yes from your recipes, I know your love towards Asian food. I am learning about some breads and baking recipes too, hoping to bring my family and friends more yummy food to enjoy. Glad to have friends like you in the process.

      Reply
  2. Marzena says

    July 4, 2014 at 3:51 am

    I have recently found your blog and i can’t stop reading your entries. You are doing a great job, it’ s one of the best food blogs ever!!! The photos are awsame and your videos on youtube are great too. Please keep making these videos !!!! chinese food snd culture snd cooking is my passion snd I have learnt so much from you:) thank you so much for sharing all those wonderful things:)

    Reply
    • Elaine Luo says

      July 4, 2014 at 4:07 am

      Hi Marzena,
      Thanks for your encouraging words. They mean SO much to me! I will continue sharing yummy things I have found. Enjoy!

      Reply
      • mike herstik says

        September 2, 2014 at 4:36 pm

        I came across your crispy pork belly recipe here on the internet. I was not previously familiar with you or your recipes. I went to the asian market nearby and bought a niece piece of pork belly and followed your recipe. It was so easy and came out just like the picture, It is a delicious treat. Even the cold leftover piece, I just slice like thick bacon and brown it in the pan with eggs for breakfast. Better than bacon, no chemicals and that crispy skin is so wonderful.
        I am now a fan of yours!

        Reply
        • Elaine Luo says

          September 2, 2014 at 8:57 pm

          Thanks Mike for your trust and feedback. I am so happy to know that you love crispy pork belly too. I do like various pork belly recipes. Happy cooking ahead.

          Reply
  3. carol says

    October 17, 2014 at 10:09 pm

    Sounds delicious I will be trying this recipe tomorrow. Thanks for the simple intructions.

    Reply
    • Elaine Luo says

      October 18, 2014 at 12:22 am

      Thanks for dropping me the note. Good luck with the cooking ahead.

      Reply
  4. David Wilde says

    October 24, 2014 at 4:51 am

    An easy to follow,and very tasty recipe,brilliant thankyou Elaine

    Reply
    • Elaine Luo says

      October 24, 2014 at 5:02 am

      Hi David,
      Thanks for the feedback. I am so glad you succeeded on your side too because it is such a yummy dish.

      Reply
  5. Ah yao says

    November 23, 2014 at 9:54 am

    I have been trying in vain to bake a crispy pork belly. I am trying your recipe tomorrow.

    Reply
    • Elaine Luo says

      January 2, 2015 at 9:24 am

      Great Ah, Look forward to your good news.

      Reply
  6. Tammy says

    November 27, 2014 at 3:05 pm

    Interesting. I have read many many siu yuk recipes and this is the first time I see that the pork is boiled first.

    Reply
    • Elaine Luo says

      November 30, 2014 at 6:40 am

      Hi Tammy,
      Boil the pork belly firstly can help to accelerate the roasting process especially for the rind.

      Reply
  7. Steve says

    December 28, 2014 at 12:21 am

    My wife must truly love me. She made this for my dinner today. It was amazingly wonderful. Thank you for giving her this recipe.

    Reply
    • Elaine Luo says

      December 28, 2014 at 8:21 am

      Hi Steve,
      You are such a caring husband. I made this dish for my husband too, but did not hear any nice words. And you are so lucky to have a wonderful wife too. Wish you too happy every day and happy cooking ahead.

      Reply
  8. LInda @ The Fitty says

    January 23, 2015 at 8:36 pm

    Is it absolutely necessary to boil the pork belly before poking holes and such? Can I just season it, refrigerate it, then put it in the oven?

    Reply
    • Elaine Luo says

      January 26, 2015 at 7:42 am

      This is traditional way to make crispy pork belly in China. If the pork is not boiled previously, then you at least need to fry the rind on a pan for several minutes until it becomes harder so you can poke holes easily. Otherwise, it might be hard to form cracklings.

      Reply
      • Lekha says

        November 8, 2016 at 3:19 am

        Please tell me when is the pork belly ready with good crackling. i followed your recipe and cooked it the second time for another 30 mins, but it still feels soft in the middle of the rind. Should I cut the rind off and roast it again separately?

        Reply
        • Elaine says

          November 8, 2016 at 8:45 am

          Hi Lekaha,
          You need to flat the pork belly before roasting it. If the four corners have been well crackled, the only choice is to separately roast the middle part.

          Reply
  9. Earl says

    February 14, 2015 at 1:31 pm

    This is perfect, I am going to make the pork belly and the fish soup tonight as I am hosting a rd egg and ginger party tonight for our neighbors and their one month old baby. Thank you…

    Reply
    • Earl says

      February 14, 2015 at 1:32 pm

      oops, meant red egg…

      Reply
    • Elaine Luo says

      February 15, 2015 at 12:43 am

      Look forward to your good news Earl! Wish you a nice party.

      Reply
  10. Katie V says

    February 24, 2015 at 10:41 am

    Hi Elaine, I discovered your site a few months ago, and what a happy discovery! Your recipes are wonderful, your pictures absolutely beautiful, and both offer such a great insight into true Chinese (and Sichuanese) cooking. I’ve made the above pork belly for my husband, and he could not leave it alone. It was wonderful- rich and flavourful, with a wonderful crispy crackling. Thank you so much for sharing your fantastic recipes.

    Reply
    • Elaine Luo says

      February 25, 2015 at 8:52 am

      Hi Katie,
      Glad to hear that your Mr. loves this pork belly as mine too. And so many sweet words. Thanks for your trust and sharing of your options. Keep cooking and enjoy!

      Reply
  11. Leah says

    February 27, 2015 at 8:17 pm

    Hello Elaine,

    Is it absolutely necessary to wait two hours after boiling the pork belly or will less time suffice?

    Reply
    • Elaine Luo says

      February 28, 2015 at 9:02 am

      Hi Leah,
      The 2 hour is for marinating so the inner side of the pork belly can also be flavored. I highly recommend to wait for such a time. But you should at least guarantee 30 minutes.

      Reply
  12. Matt says

    May 13, 2015 at 3:34 pm

    I made this recently and it was delicious! Thank you for the excellent recipe! I also made some snow peas with your recipe, and they were great too. Looking forward to making more things!

    If I could also ask for some advice – I bought some sichuan cooking wine for this recipe, and I was wondering if you could point me to some other recipes that use it?

    Reply
    • Elaine Luo says

      May 14, 2015 at 6:50 am

      Hi Matt,
      Thanks for the feedback. I am glad that my recipes can help. And for the cooking wine, you can use it in mostly Chinese meat dishes, the most common way is to use in marinating sauce for pork,beef, lamb,chicken etc.

      Reply
  13. jackie says

    May 17, 2015 at 8:08 pm

    Thanks, is do you recommend baking soda? i didnt put any baking soda and it was ok

    Reply
    • Elaine Luo says

      May 17, 2015 at 8:31 pm

      Hi Jackie,
      Baking soda will be helpful for more cracks. But it is absolutely optional.

      Reply
  14. Carole says

    September 19, 2015 at 7:29 am

    I must try this. I love roasted belly pork with lovely crackling on top, so this will be an interesting variation. I also love making twice-cooked pork.

    Reply
    • Elaine says

      September 19, 2015 at 10:19 pm

      Go ahead, Carole. This is quite comforting dish requires little cooking skill.

      Reply
  15. Chantel says

    March 4, 2016 at 11:19 am

    Hi I used to make crispy pork belly by boiling, seasoning and fry the pork rind in oil. They turned out nicely but greasy. So I tried your receipe and it was a disaster. I followed exactly the steps described but the lean part which was wrapped with foil was burnt and part of the rind too. The crackles were uneven, parts were and parts not crispy. I think the soya sauce and sugar caused the burnt. Any suggestions?

    Reply
    • Elaine says

      March 8, 2016 at 10:00 am

      Hi Chantel,
      It is common that some part of (especially the corners) the lean get burnt as the temperature is high. You will need to remove them and brush a thin layer of oil.
      The uneven crackles may be caused by two reasons: the first one is the uneven holes and the second might be the oven. I would suggest turning over the baking pan once or twice.

      Reply
  16. Philippa angel says

    March 10, 2016 at 12:02 pm

    I have not tried any receipts yet but will do so this weekend Does anyone know how to make sugee cake that is moist and buttery that does not go rock hard if you have to refrigerate it? My grandma in Penang made just the best and I cannot duplicate it.
    Many thanks

    Reply
    • Elaine says

      April 5, 2016 at 10:20 am

      Hi Philippa,
      The sugee cake made by your grandma, is it similar to this one https://chinasichuanfood.com/chinese-rice-cake-bai-tang-gao/?

      Reply
  17. Corinne says

    January 14, 2018 at 4:41 pm

    Hi, my boyfriend had tried a recipe that is somewhat similar to yours. He first boiled the pork belly to 70% done and patted the skin dry. He then poked holes on the skin and applied thin layer of salt and baking soda. Then went on marinating the lean meat. After marinating the slab of pork will be left overnight in the fridge with the skin facing up. The next day an inch thick of salt were layered on the skin. The pork belly was then roasted in the oven at 230deg C for 40 minutes. After that the salt layer were removed and he continued roasting as per recipe. But the result came out with a soggy layer of skin. Only the sides of the skin were not soggy but they were hard. We are suspecting if we had poked the skin too deep. We also fear that while roasting with the salt layer, the roasting time was not sufficient to remove the moisture. Please help!!

    Reply
    • Elaine says

      January 16, 2018 at 10:23 am

      Corinne,
      Your time is not enough. Firstly you can roast with lower temperature with a longer time. Then use high temperature for example 230 degree C or 240 degree C and roast for at least 20 minutes. The salt should be turn into chunks with lower temperature. So the salt can be separated from the meat so the moisture can be evaporated successfully via the small gap.

      Reply
  18. Judith says

    February 14, 2018 at 9:45 pm

    Hi Elaine, I love Crispy Skin Pork and cannot wait to try this recipe. I can’t get the Chinese cooking wine. Can you suggest a good substitute for the Chinese cooking wine? Rum? Sherry?

    Reply
    • Elaine says

      February 28, 2018 at 8:28 pm

      Hi Judith,
      You can use dry sherry as a substitute.

      Reply
  19. Pete says

    April 2, 2018 at 10:33 pm

    My pork belly has dried over night and I’m just about to pop it into the oven covered in salt. Can’t wait to see the result! Fingers crossed I didn’t prick the skin too deeply 🤞😊

    Reply
  20. Geoff says

    April 14, 2018 at 6:44 pm

    The photograph showing crispy pork belly on a plate shows a disgusting filthy black fingernail. The photographer should have noticed it.

    Reply
    • Elaine says

      April 18, 2018 at 4:01 pm

      I should have noticed that. I will drag the picture down.

      Reply
  21. Rob says

    April 15, 2018 at 6:49 am


    Wow! You cannot imagine how valuable this recipe this is for me! I love this pork belly since I was young and grew up eating it as a treat whenever we went to a Chinese restaurant. I have made it at home, but after following several recipes on the net – which didnt turn out the way I remembered it – I just decided to do the QUICK and EASY way. I just slapped salt all over a piece of pork belly, put in the oven for 50 minutes at 200C and crisped the skin at 220C for 10 minutes. Easy but not the same thing! Now I am going to try your recipe for real, and seeing how it turns out, I am betting my Siu Yuk future on your recipe. You have introduced a few techniques that I didnt know is very useful – such as boiling the meat with the rind down, cutting lines in the meat, wrapping it in foil the way you did. I believe these are essential steps that I didnt know of. I just want you to know that I am a daily visitor of your site as I am learning and to let you know that you are making a big difference to everyone who loves Sichuan Food and have discovered your blog. Please continue what you are doing and I hope life gives you the reward and satisfaction that you deserve. Your food recipes make a difference to my family!

    Reply
    • Rob says

      April 15, 2018 at 6:52 am

      Apologize! I think there must be a “code error” somewhere! I dont know why I have this strange avatar “SEX” associated with my name above. If you can erase it so much the better! Weird! SOrry, I did not intend for this to happen!

      Reply
      • Rob says

        April 15, 2018 at 7:02 am

        I hope I figured out the problem. Found that I had an account somewhere with Gravatar on it, and had a weird picture there,. I have tried to fix it. Hope it works!

        Reply
        • Rob says

          April 15, 2018 at 7:02 am

          It has worked. My profile has a picture of Bruce Lee on it. Very Chinese!

          Reply
  22. Ying says

    June 3, 2018 at 9:26 pm


    Found this recipe, followed it and it works. The pork was tender and delicious and the skin was crispy !!

    Reply
    • Elaine says

      June 4, 2018 at 8:20 am

      Thanks Ying!

      Reply
  23. Amanda says

    August 1, 2018 at 5:59 pm

    We are cooking your recipe right now. It smells and looks amazing.

    Reply
    • Elaine says

      August 1, 2018 at 8:17 pm

      Thanks Amanda!! Hope it comes out great.

      Reply
  24. Carol Voce says

    December 29, 2018 at 4:56 am


    My first attempt at cooking pork belly and it was one of th3 best pork belly dishes I have ever eaten! Delicious and easy! Thank you 👍

    Reply
    • Elaine says

      December 29, 2018 at 6:50 pm

      Thanks Carol. Pork belly has been always my favorite pork part along with butt. I am glad this turns out good at your side too. Happy cooking!

      Reply
  25. Christine says

    February 26, 2019 at 7:14 pm


    Thank you for the recipe! Your step by step instructions with pictures and detailed tips has helped to make the perfect Siu Yuk!

    Reply
    • Elaine says

      February 26, 2019 at 7:35 pm

      You are the most welcome,Christine! Thanks so much for your feedback.

      Reply
  26. Efren Ylagan says

    March 7, 2019 at 4:47 am

    How do you wrap in foil but still leave it uncovered !

    Reply
    • Elaine says

      March 7, 2019 at 8:06 am

      Efren,
      Haha, I have never thought that might be a problem. You get a large foil firstly, place the pork belly in the middle and then fold up the four sides, and the fold any extra parts inside the box. It is actually quite easy comparing with other common papers since foil can be shaped easily.

      Reply
  27. Adam says

    March 23, 2019 at 7:09 pm

    Hey

    Recipe sounds fantastic – will be making tonight / tomorrow.

    Can you suggest some serves / sides to go with this please?

    I was thinking some steamed greens, mustard and Nd a sauce of black vinegar / ginger but feel it maybe needs something else to bring it together?

    Thanks

    Reply
    • Elaine says

      March 23, 2019 at 7:34 pm

      Adam,
      Yes, I agree greens (soup, salad or stir-fries) or salad (especially some strong black vinegar salad) can be quite good with this. In China, we usually serve this with sugar or a sweet and sour sauce.

      Reply
  28. Andreas says

    June 9, 2019 at 7:42 am

    Hi Elaine,

    I don’t want to be impolite, but maybe you want to replace “mutilate” in the first sentence by “ultimate” . It sounds a little bit disturbing as is. On the other hand, as nobody else has mentioned this before people seem to like your recipes so much, that they overlook it 🙂

    Reply
    • Elaine says

      June 9, 2019 at 8:59 pm

      Thanks Andreas. It is ok to let me know directly. I got lots of typos when written in English.

      Reply
  29. Karwei says

    July 23, 2019 at 1:35 am


    Hi, elain.Firstly, thank you for sharing your precious recipes! I want to ask you how much more should I roast the pork when my oven only goes up to 200degree celsius (about the chongqing grill fish too) only.

    Reply
    • Karwei says

      July 23, 2019 at 1:40 am

      I use microwave that has oven function.

      Reply
  30. Karwei says

    July 23, 2019 at 6:19 am


    Hi, elain.Firstly, thank you for sharing your precious recipes! I want to ask you how much more should I roast the pork when my oven only goes up to 200degree celsius (about the chongqing grill fish too) only. I use microwave that supports oven function

    Reply
    • Elaine says

      July 24, 2019 at 7:28 am

      I never tried to use the oven function of microwave. I suggest roast 10 minutes firstly and then check the situation and start with another five minutes until the skin is well cracked. Can you watch what’s happening from the window?

      Reply
  31. Mac says

    July 27, 2019 at 10:05 am

    This will not work with pork belly purchased from Costco. The slabs are way too thick. I noticed your pork belly is about half the thickness of the Costco ones. I had it in the refrigerator for over a day uncovered and with lots and lots of holes with a layer of salt and it still didn’t dry out the pork skin enough. The skin started to burn before it stated to puff up. I also did apply a coat of rice vinegar before coating it with salt.

    This and all the other recipes online look so easy but I have to say, mine was a failure. I guess I need to try with a thinner slab of pork belly and leave it in the refrigerator a lot longer to dry out the skin more.

    Reply
    • Elaine says

      July 31, 2019 at 7:44 am

      I Mac, I cannot figure out what’s wrong. But the recipe is really simple. I never met similar problem before. Go ahead and try with a thinner slab. But I also suggest slightly lower the temperature of your oven or place the pork in lower rack.

      Reply
  32. Penny Seuren says

    August 22, 2019 at 10:14 am


    Thank you for recipe. The pork belly turned out amazing.

    Reply
    • Elaine says

      August 22, 2019 at 8:10 pm

      Thanks Penny for the feedback. Nice to know it works out fine for you too.

      Reply
  33. Paul says

    September 18, 2019 at 3:55 am


    Thank you so much for this recipe. I’ve been trying to find something like this for years and I tried this today, it was PERFECT. Thanks again!

    Reply
    • Elaine says

      September 19, 2019 at 8:26 am

      Thank you Paul. This really is an amazing method for pork belly. Enjoy your cooking!

      Reply
  34. Paula M. says

    November 4, 2019 at 6:59 pm

    Thank you so much Elaine for the time you take to share these wonderful recipes, with great photos and detail. I will have to try this recipe even though we’re avoiding meat lately. But this is worth it 🙂 I have never found the 5 spices you mentioned in the supermarket – do you know which are they so maybe I can buy them separately? Thank you for a “to be“ very happy family meal

    Reply
    • Elaine says

      November 4, 2019 at 7:16 pm

      Paula,
      Thanks so much for your wonderful feedback. If you failed to find Chinese five spice powder, check this post and make it at home.

      Reply

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Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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