Crispy Pork Belly

Main Ingredients:

  • The central part of the pork belly 1200 g.

Marinated Powder Ingredients:

  • Five-spice powder 1 g.
  • The Thirteen Spice 8 g.
  • Sugar 10 g. 
  • Salt 10 g. 
  • Pepper 5 g. 
  • Cumin powder 5 g.

Dipping Sauce Ingredients:

  • Oil 20 g.
  • Minced garlic ½ tbsp.
  • Minced green onion ½ tbsp.
  • Minced ginger ½ tsp.
  • Oyster sauce 2 tbsp.
  • Soy sauce 1 tbsp.
  • Sugar 25 g.
  • Fermented red bean curd 1 tsp.
  • Fermented bean curd 1 tsp.
  • Peanut butter 1 tsp.
  • Sesame paste 1 tsp.
  • Hoisin sauce 2 tbsp.
  • Chee Hau Sauce 1 tbsp.


  1. Wash, dehair, clean, and dry the pork belly. You can also hang it to air-dry. Cut only a one-inch wide knife line on the meat side and cut half of the meat. Conversely, use a pork fork to needle deep holes from the pork skin into the fat meat.
  2. Marinate powder ingredients evenly on the meat side. Make a rectangular box with thick-bottomed tinfoil. Put the meat in the center of the box and put the skin upwards on the grill. Slack the pork belly for 1 hour at 300 degrees. Then, brush the skin side with vinegar and grill for 30 minutes at 350 degrees. Take it out and brush another layer of vinegar. After taking it out, fix the shape of the meat with a barbecue needle and spread 2% salt on the skin of the meat. Heat the smoker to 350 degrees and bake for 45 minutes for crispy skin. And then turn to 300 degrees and bake for 20 minutes. You can take it out, wait for 10 minutes and then cut it into pieces and serve it on the plate.
  3. Heat 20 grams of oil in a pan, fry dipping sauce ingredients, boil, stir well, and serve as the sauce for crispy pork belly.

Leave a comment

All comments are moderated before being published

Shop now

Pellet grills combine the dense flavors of fruit pellets with high temperatures to cook your food in a whole new way. Reinvent the classics, or discover new favorites. Use our Applewood pellets to experience a taste sensation like no other.