Filipinos can’t get enough of lechon. Whether it’s fiesta, birthday, Christmas, or whatever special occasion, lechon is usually the center of attraction on the food table.
For many Filipinos abroad, lechon is not readily available like it is back home in the Philippines. This is where Lechon Pork Belly comes in. Let’s face it, not many Filipinos want to roast a whole pig which takes several hours to cook. Have you ever tried roasting a pig during winter time? (I have and it’s no fun)
Lechon pork belly is easy to prepare and cook. I have already posted a Lechon belly recipe before which only takes an hour of cooking using a pressure cooker and a broiler. However, I wanted to make it even simpler without the need of a pressure cooker.
This particular way of cooking pork belly that I am about to show you is an easier way than my previous lechon pork belly recipe. This is why I made an effort to make another post and video on how to cook pork belly Chinese way!
Several weeks ago, I saw a video of how the Chinese cook their pork belly resulting in a super crispy skin. The method I am about to show you is a Chinese style pork belly. No lemongrass or green onion fillings (you can if you want). Just straight forward spice rub. Let me tell you, it is DELICIOUS!
The original Chinese recipe calls for rice wine and Chinese five spice giving you that Chinese flavor meat. However, I wanted to keep this simple and make it a “Pinoyway” style recipe, so I change the seasoning to just the basic spices.
I also eliminated a step in the original cooking method which is poking holes on the skin. I skipped this method, simply because I did not want to have a puffy(like chicharron) looking skin. I still wanted to keep that glass like crispy skin.
Other than those two changes, I’ve followed the Chinese way of making the skin super crispy which is adding coarse salt on top of the skin for about an hour. It is important that you use coarse salt. By using coarse rock salt, it will just sit on top of the pork belly skin and suck all the moisture out of the skin. This is how the skin becomes super crispy.
Do NOT use fine salt. Fine salt will seep through the skin making your meat too salty and unbearable to eat.
So enjoy the recipe and watch the video.
Crispy Chinese Pork BellyPrint This
- Pork Belly 1-2 Pounds
- Salt 1 Tsp
- Garlic Powder 1 Tbsp
- Onion Powder 1 Tbsp
- Black Pepper 1 Tbsp
- Paprika 1 Tsp
- Coarse Salt 2 Cups
- On the meat side of the pork belly, rub salt, garlic powder, onion powder, black pepper, and paprika.
- Set pork belly on aluminum foil with the skin side up. Fold aluminum foil on all four sides until tight to the meat. When folding, set aluminum foil about 1/2 inch higher than the meat. (See video)
- Add coarse salt on top of the pork belly skin. Coarse salt should be about 1/4 inch thick. Make sure to cover all surface area of the skin.
- Roast pork belly at 350F for 60 minutes.
- After roasting, take out pork belly out of the oven and remove coarse salt off of the skin and meat. Clean thoroughly.
- Place pork belly back in the oven and broil on High for 45 minutes or until skin turns golden brown and crispy.
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