Chinese Crispy Pork Belly

Nobody does crispy pork belly like the Chinese! The secret to the perfect, shatteringly crisp, perfectly seasoned crackling is to bake with a salt crust.

Slow-Roasted Crispy Pork Belly

This is a recipe for Pork Belly that's slow roasted to make the flesh ultra tender & juicy, with impossibly perfect, crazy crispy crackling!

Zak Pelaccio's Crispy Pork and Watermelon Salad

There's a reason this Crispy Pork and Watermelon Salad is the signature dish at Zakary Pelaccio's Fatty Crab restaurants. It highlights the best of Pelaccio's cooking style, combining his love of Southeast Asian flavors with an irreverent American lean.

Sliced Pork Belly with Spicy Garlic Peanut Sauce

This is a Sichuan dish called Suan Ni Bai Rou (蒜泥白肉) – literally translated as “garlic paste white meat.” Sliced pork belly is white before the sauce is added.

Bowl-Steamed Pork Belly

Chinese-style pork belly steamed in a bowl with pickles and chilies until tender.

Cantonese Roast Pork Belly (Siu Yuk)

Cantonese Roast Pork Belly, or siu yuk, can be found in many Chinatown restaurant windows, but with our recipe, you can make it at home!

Chinese Barbecue Pork From 'The Meat Hook Meat Book'

Pork belly has been enjoying its 15 minutes of fame for the last, what, 7 years or so? And no wonder: pork fat tastes good, and as every bacon-lover knows, pork belly is wonderfully fatty. This recipe, from Tom Mylan's The Meat Hook Meat Book, couldn't be easier, and lands you with luscious, wobbly, sweet-and-savory hunks of pork that are as good as any in Chinatown.

Smoked Pork Belly Marinated in Char Siu Sauce

This was, surprisingly, my first pork belly attempt but any anxiety was quickly dispelled when tasting the red-hued beauty that emerged after five hours in the smoker. The insides were moist, tender, and juicy—that's almost a given when so much fat is involved—and the outside had a great crust that held the slightly sweet and salty flavor of the char siu sauce.

Five Spice Pork with Asian Slaw

Lean roasted pork loin, crisped in a crust of Chinese five-spice, sliced and served on a spicy cool Asian slaw of cabbage, cilantro, and green onion, crowned with charred mushrooms and peanuts, and zapped with a hit of sriracha.

Roast Pork with Five-Spice

This is a knockout recipe. You may have seen a similar kind of roast pork before. In most Cantonese places, they have the meat hanging in the window for all to see. Better to draw customers in, of course.