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Cantonese Roast Pork Belly: A Harmony of Crispy Skin and Succulent Meat

1 hour 30 minutes Cook
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Cantonese Roast Pork Belly, a culinary masterpiece that juxtaposes crispy crackling with tender and flavorful meat, takes you on a journey through the art of roasting and seasoning. This iconic dish encapsulates the essence of indulgence, where each bite offers a symphony of textures and tastes. Rooted in the culinary traditions of Cantonese cuisine, Roast Pork Belly showcases the meticulous preparation, marination, and roasting techniques that result in a perfect balance between crispy skin and succulent meat. In this article, we delve into the history, ingredients, and meticulous process of crafting this beloved dish, inviting you to savor the crispy and savory world of Cantonese Roast Pork Belly.


Here are some Equipment needed for this recipe:


  • Preparing the Pork:
    • Pat the pork belly skin dry with paper towels.
    • Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut through to the meat.
  • Marinating the Pork:
    • In a mixing bowl, combine coarse sea salt, five-spice powder, white pepper, Shaoxing wine or dry sherry, and hoisin sauce to create the marinade.
    • Rub the marinade all over the pork belly, ensuring the spices penetrate the scores in the skin. Let the pork marinate in the refrigerator for at least 4 hours or overnight.
  • Pricking and Drying:
    • Use a fork or skewer to prick the skin of the marinated pork, creating small holes to facilitate the rendering of fat.
    • Place the pork on a baking rack set over a tray and let it air-dry in the refrigerator, uncovered, for about 4-6 hours. This step helps to achieve crispy skin during roasting.
  • Preheating and Roasting:
    • Preheat the oven to 375°F (190°C).
    • Place the pork on the baking rack in the preheated oven and roast for about 1 hour to 1 hour 15 minutes, or until the skin is golden brown and crispy, and the internal temperature of the meat reaches 145°F (63°C).
  • Resting and Slicing:
    • Once roasted, remove the pork from the oven and let it rest for about 15 minutes before slicing.
  • Slicing and Serving:
    • Slice the Cantonese Roast Pork Belly into thin pieces, revealing the contrast between the crispy skin and succulent meat.
    • Arrange the slices on a serving plate and present them as a centerpiece of indulgence.


Cantonese Roast Pork Belly embodies the harmonious interplay of textures and flavors, inviting you to savor the irresistible combination of crispy skin and succulent meat. With its origins in the heart of Cantonese cuisine and its universal appeal, this dish showcases the art of marination, roasting, and reverence for contrasts. As you savor each delectable slice of Cantonese Roast Pork Belly, you’re immersing yourself in a culinary journey that celebrates the mastery of achieving a balance between textures and the perfect infusion of seasonings. So, gather your ingredients, embark on the process of marination and roasting, and savor the crispy and savory experience of Cantonese Roast Pork Belly—a dish that invites you to relish the harmony of indulgence and the joy of contrasts.


Cantonese Roast Pork Belly, a culinary masterpiece that juxtaposes crispy crackling with tender and flavorful meat, takes you on a journey through the art of roasting and seasoning.
prep time
20 minutes
cooking time
1 hour 30 minutes
total time
1 hour 50 minutes


  • Mixing bowl for marination

  • Baking rack and tray for roasting

  • Fork or skewer for pricking

  • Sharp knife for scoring

  • Measuring spoons

  • Basting brush


  • 2 pounds pork belly with skin (boneless or bone-in)

  • 1 tablespoon coarse sea salt

  • 1 teaspoon five-spice powder

  • 1 teaspoon white pepper

  • 1 tablespoon Shaoxing wine or dry sherry

  • 1 tablespoon hoisin sauce


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