This recipe is not as difficult as it looks - but as tasty as you imagine.


  • 1kg (or larger) piece of pork belly with the skin on, all bones removed

  • 1 tbsp. pouring salt

  • Marinade:

  • 1 thumb ginger, finely grated

  • 4 cloves garlic, crushed or finely grated

  • 2 tbsp. Chang’s Light Soy Sauce

  • 2 tbsp. Chang’s Hoisin Sauce

  • 1 tbsp. Chang’s Sesame Oil

  • 2 tbsp. Shaosing rice wine

  • 2 tbsp. brown sugar


  • 1.

    Score the skin of the pork with a very sharp knife, cutting through the skin to the white fat to portion the pork (this is a lot easier than trying to cut through the crackling).

  • 2.

    Place the pork on a rack and pour a cup of boiling water over the skin, patting it dry immediately with paper towel – this helps dry the skin out and makes for better crackling.

  • 3.

    Mix the marinade ingredients well to dissolve the sugar and place the marinade in a baking dish large enough to hold the pork. Place the pork in the marinade skin-side up, being careful not to get the marinade on the skin. Place in the refrigerator uncovered for 2-12 hours.

  • 4.

    Pour enough water around the sides of the pork for the liquid to come up to just below the skin. Rub the skin with the salt, forcing the salt into the scores of the cuts.

  • 5.

    Bake at 220 degrees for 15 minutes then reduce to 160 degrees for another 90 minutes. If the skin begins to burn, cover carefully with foil. If the skin has not yet crisped up, turn the grill on your oven and grill the skin for a few minutes, until cooked golden brown.

  • 6.

    Allow pork to rest for 10 minutes before portioning along the cut marks made previously.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1381kj
  • Fat Total 136g
  • Saturated Fat 48g
  • Protein 24g
  • Carbohydrate 10g
  • Sugar 6g
  • Sodium 668mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Tip: Marinate overnight for the best results. 

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings