This crispy Chinese pork belly with plums is absolutely mental—we’re talking crackling that shatters like glass when you bite it, meat so tender it practically dissolves on your tongue, and this sweet-tangy plum sauce that’ll make you forget every other pork dish exists. I score the skin, rub it with oil and salt, then roast it in this aromatic mixture of soy sauce, Chinese wine, brown sugar, and spices before cranking up the heat for that perfect crackling—stick around and I’ll show you exactly how to nail this game-changing recipe.

Why You’ll Love this Crispy Chinese Pork Belly with Plums

When I tell you this crispy Chinese pork belly will absolutely wreck your diet plans and make you question every life choice that led you away from eating more pork, I’m not being dramatic—I’m being honest.

This dish is shiok beyond belief—the crackling shatters like glass when you bite it, the meat melts like butter, and that plum sauce? Alamak, it’s sweet, tangy perfection that’ll have you licking the plate.

I’ve made this for friends who swore they didn’t eat pork, and now they’re texting me weekly asking when I’m cooking it again.

What Ingredients are in Crispy Chinese Pork Belly with Plums?

Getting your hands on the right ingredients for this crispy Chinese pork belly is like assembling a dream team—each player brings something special to the table, and together they create magic.

You’ll want to hunt down pork belly with the skin still on because that crackling is non-negotiable, and don’t even think about substituting the Chinese wine unless you absolutely have to.

• 800g pork belly with skin on
• 1 teaspoon oil
• 2 teaspoons salt
• 1 cup water
• 1½ cups chicken stock
• 2 tablespoons soy sauce (salt reduced works best)
• ¼ cup Chinese wine or sherry wine
• ¼ cup firmly packed brown sugar
• 2 garlic cloves, finely sliced
• 1 inch ginger root, finely sliced
• ½ teaspoon cinnamon
• 1 teaspoon dried chili pepper flakes
• ⅓ cup orange juice
• 6 whole cloves
• 1 teaspoon fennel seeds
• 4 fresh or canned plums, cut into 8 pieces each

Now, about that pork belly—ask your butcher to score the skin if you’re feeling intimidated, though honestly, it’s just shallow diagonal cuts about an inch apart.

The Chinese wine adds that authentic depth, but sherry works in a pinch if your local store doesn’t stock it. Fresh plums are divine when they’re in season, but canned ones won’t let you down either, just drain them first.

And here’s a pro tip: if you can only find regular soy sauce instead of the salt-reduced version, just use a bit less because nobody wants their pork swimming in a sodium pool.

How to Make this Crispy Chinese Pork Belly with Plums

Making this crispy Chinese pork belly is honestly easier than you’d think, though it does require some patience – the kind where you’ll be checking the oven every fifteen minutes because that smell is absolutely irresistible.

Start by preheating your oven to 180°C, then grab your 800g pork belly with the skin on and score it diagonally about an inch apart. Don’t go too deep, just enough to break through that tough skin – think of it like giving your pork belly some breathing room.

Mix together 1 teaspoon of oil and 2 teaspoons of salt, then rub this mixture all over the skin and really work it into those cuts you just made. This is where the magic begins, because that salt is going to help create the crackling we’re all here for.

While you’re getting friendly with your pork belly, whisk together 1 cup of water, 1 1/2 cups of chicken stock, 2 tablespoons of soy sauce, 1/4 cup of Chinese wine (or sherry if that’s what’s lurking in your pantry), 1/4 cup of firmly packed brown sugar, 2 finely sliced garlic cloves, 1 inch of finely sliced ginger, 1/2 teaspoon of cinnamon, 1 teaspoon of dried chili flakes, 1/3 cup of orange juice, 6 whole cloves, and 1 teaspoon of fennel seeds.

Pour this aromatic mixture into a large, shallow baking dish – this is going to be your pork’s luxurious braising bath. Nestle the pork right into this liquid and let it roast for 1 hour and 20 minutes, which gives you just enough time to prep your sides and maybe clean up that inevitable mess you’ve made.

Here’s where things get exciting: after that initial cooking time, crank your oven to very high heat and keep roasting until that skin transforms into golden, crackling perfection. If your oven’s being stubborn, you can always remove the pork, carefully peel off the skin, and pop it under a high grill until it crackles – sometimes you’ve got to show that skin who’s boss.

While the pork rests (and trust me, let it rest), strain all that gorgeous cooking liquid into a saucepan, skim off any fat that’s floating around, and bring it to a boil. Add your 4 fresh plums cut into 8 pieces each, then reduce the heat and let everything simmer for 15 minutes until the sauce thickens into something that’ll make you want to lick the spoon.

Serve this beauty with rice and steamed Asian greens, and prepare for the kind of dinner that makes everyone forget about their phones. For professional kitchens preparing large quantities, investing in professional fish steamer equipment can help maintain consistent cooking temperatures across different proteins.

Crispy Chinese Pork Belly with Plums Substitutions and Variations

Look, I get it – sometimes you’re staring at this recipe thinking “what if I don’t have Chinese wine” or “my grocery store’s plum section looks like a sad joke,” and honestly, this dish is way more forgiving than your typical Asian auntie would have you believe.

No Chinese wine? Dry sherry works, hell even white wine does the job.

Plums MIA? Try peaches, apricots, or canned fruit (drain first lah).

Brown sugar can become honey, fennel seeds swap for star anise, and if you’re feeling shiok – add some five-spice powder for that extra oomph.

What to Serve with Crispy Chinese Pork Belly with Plums

While this crispy pork belly‘s already a show-stopper on its own, pairing it right transforms dinner from “pretty good” to “bloody hell, did I actually make this?” – and trust me, you want those jasmine rice grains soaking up every drop of that plum-spiked sauce because wasting even a teaspoon should be a criminal offense.

I’m talking fluffy steamed rice, not that Uncle Ben’s nonsense, plus some blanched gai lan or bok choy for crunch.

Maybe throw in pickled vegetables to cut through all that glorious fat – your stomach will thank you later, guaranteed.

Final Thoughts

This crispy pork belly recipe isn’t just another dish to add to your repertoire – it’s the kind of game-changing showstopper that’ll have your dinner guests questioning everything they thought they knew about home cooking.

Honestly, once you nail that crackling technique, you’ll be strutting around your kitchen like some sort of culinary deity.

Trust me lah, this dish transforms any regular Tuesday into something bloody spectacular.

The plum sauce adds that sweet-tangy kick that makes everything sing together beautifully, and watching people’s faces when they bite into that perfect crackling?

Pure satisfaction, I tell you.

Frequently Asked Questions

Can I Make This Recipe Without the Skin for Less Fat?

I’d recommend keeping the skin since it becomes crispy crackling that’s actually quite lean after roasting. However, you can remove it beforehand – just reduce cooking time by about twenty minutes since skinless pork cooks faster.

How Do I Know When the Pork Belly Is Fully Cooked?

I check if pork belly’s fully cooked by ensuring it reaches an internal temperature of 145°F using a meat thermometer. The meat should feel tender when pierced and juices run clear.

Can I Prepare This Dish Ahead of Time for Meal Prep?

I’d recommend partially preparing this dish ahead. You can roast the pork belly completely, then reheat and crisp the skin when serving. Prepare the plum sauce fresh for best flavor and texture.

What’s the Best Way to Store Leftover Crispy Pork Belly?

I’d store leftover crispy pork belly in the refrigerator for up to three days in an airtight container. To maintain crispiness, I’ll reheat it in a hot oven rather than microwaving.

Why Didn’t My Pork Skin Get Crispy Enough?

I’d suggest your pork skin wasn’t dry enough before cooking, or you didn’t score it deeply enough. Try patting it completely dry and refrigerating uncovered overnight before roasting next time.