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This Chinese cured pork recipe transforms humble pork belly into a tender, restaurant-quality centerpiece with a silky five-spice glaze. š„ After years perfecting the balance between curing and cooking, I've developed a method that delivers melt-in-your-mouth texture while maintaining authentic Chinese flavors.
The secret lies in the marinade's harmony of star anise, cinnamon, and soyāeach spice playing its part to create depth that lingers long after the first bite.
The process begins with a careful curing phase where salt and sugar work together to break down the meat's tough fibers, creating that signature tender bite.
What makes this recipe special is the dual-cooking technique: an initial braise to render fat and build flavor, followed by a high-heat roast to develop a caramelized crust. This two-step approach ensures you get both the succulent interior and that coveted crispy exterior that Chinese cured pork is famous for.
By the time you plate this dish, you'll have perfectly tender pork with a glossy, aromatic glaze that clings to every bite. The five-spice blend infuses the meat with warm, earthy notes that complement the natural sweetness of the pork, while the hoisin glaze adds that signature tangy-sweet balance.
This is the kind of dish that transforms ordinary weeknight dinners into special occasionsārich, flavorful, and impossible to resist.
Whether you're serving it at a family gathering or treating yourself to a homemade feast, this recipe delivers professional-quality results with simple techniques. The best part? Leftovers reheat beautifully, making it perfect for meal prep. Let's get started on creating your own Chinese cured pork masterpiece.
Ingredients for chinese cured pork
Pork belly, five-spice, and soy sauceāthis trio delivers melt-in-your-mouth perfection with minimal fuss.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly š„ | 2 lb | Skin-on, thick-cut preferred |
| Kosher Salt š§ | Ā½ cup | Diamond Crystal preferred |
| Granulated Sugar š | Ā¼ cup | White or brown sugar |
| Five-Spice Powder š¶ļø | 2 tbsp | Store-bought or homemade blend |
| Star Anise šæ | 4 whole | Whole pods for infusion |
| Cinnamon Sticks šæ | 2 whole | 1-inch pieces preferred |
| Soy Sauce š¶ | ā cup | Dark soy sauce preferred |
| Hoisin Sauce š¶ | Ā¼ cup | For glaze, not substitution |
| Garlic Cloves š§ | 6 cloves | Minced for marinade |
| Fresh Ginger šæ | 1 tbsp | Finely grated, peeled |
| Sesame Oil š« | 1 tbsp | Toasted, for finishing |
| Cornstarch š¾ | 1 tbsp | For glaze thickening |
| Water š§ | Ā¼ cup | For glaze consistency |
| Honey šÆ | 1 tbsp | For glaze sweetness |
| Black Pepper š¶ļø | Ā½ tsp | Freshly cracked preferred |
Pork belly is non-negotiable here. Thick-cut, skin-on from Costco or your local butcher ensures the right textureāthin slices won't render enough fat for that signature crispy skin. Look for good marbling (white streaks throughout) to guarantee tenderness. If you're buying pre-portioned, 2 pounds is ideal for 4 servingsāany less feels skimpy. The five-spice powder? Penzeys or Asian markets carry the best blends, but a mix of cinnamon, star anise, fennel, cloves, and Szechuan peppercorns works too. Toast the whole spices first for deeper flavorājust 30 seconds in a dry pan.
No five-spice blend? DIY itā1 tsp cinnamon, 1 tsp star anise, Ā½ tsp fennel seeds, Ā½ tsp cloves, and a pinch of Szechuan peppercorns (if you can find it). Dark soy sauce is key for that glossy finish, but regular soy sauce in a pinch still worksājust add 1 tsp molasses to mimic the depth. The hoisin sauce? Lee Kum Kee is the gold standard, but any quality brand does. For the glaze, cornstarch is your friendāit thickens beautifully without altering flavor. Skip the honey if you're avoiding it, but maple syrup works 1:1.
This dish tastes even better the next dayāplan ahead! Store the cured pork belly in the fridge for up to 3 days before cooking, or freeze it for 3 months (wrap tightly in parchment and foil). The glaze can be made a day ahead and reheated gently. For serving, slice against the grain for maximum tenderness. Leftovers reheat beautifully in a 350Ā°F oven for 15 minutes, covered with foil to keep them moist. Double the batchāit disappears fast at gatherings.
Why You'll Love This Recipe
- Fridge Magic Ready: I swear, this is the kind of thing I make on Sunday afternoons when Iām not sure what to do with myself. Just rub the pork belly with salt, sugar, and five-spice, slap it in the fridge overnightāboomānext day itās ready for whatever. No last-minute shopping, no stress, just pure convenience.
- Flavor Bomb Combo: That star anise and five-spice blend? Itās like a warm hug in your mouth. The salt and sugar cure gives it this perfect balanceāsalty, sweet, and just a hint of earthy spice that sticks with you. Honestly, Iāve tried other cured meats, but this one always wins.
- Party Starter, No Stress: Slice it thin for appetizers, cube it for dumplings, or serve it whole at a potluck. Itās the kind of dish that makes you look like a host even when youāre just feeding your roommates. Between us, my friends now ask for it at every gatheringāno pressure, just deliciousness.
- Budget-Friendly Leftovers: Pork belly is cheap, and this recipe stretches it far. Iāll make a big batch, cure it, then use it for breakfast (pan-fried slices), lunch (in sandwiches), or dinner (stir-fried). Not the prettiest, but the taste makes up for itāand my wallet thanks me.
Step-by-step instructions for Chinese cured pork with five-spice glaze
Here's how to transform simple pork belly into restaurant-quality cured pork with a silky glaze.
šØāš³ Step 1: Cure the Pork Belly with Five-Spice Rub
In a small bowl, mix together the 0.5 cup kosher salt, 0.25 cup granulated sugar, 2 tbsp five-spice powder, 4 whole star anise, 2 whole cinnamon sticks, and 0.5 tsp black pepper. Crush the star anise and cinnamon sticks slightly with a mortar and pestle to release their oils.
Place the 2 lb pork belly skin-side up on a plate. Generously coat both sides with the spice mixture, pressing it into the meat so it adheres well. The skin should look like it's wearing a thick, flavorful armor. Wrap the pork belly tightly in plastic wrap and place it on a tray. Refrigerate for 24 hoursāthis is crucial for tenderizing the meat.
š„ Step 2: Boil to Render Fat and Infuse Flavors
After curing, remove the pork belly from the fridge and rinse it thoroughly under cold water to remove excess salt. Place it in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface.
Simmer uncovered for 1 hour until the pork belly is fork-tender and the fat has rendered out. You'll know it's ready when it feels soft to the touch and the internal temperature reaches 180Ā°F. The water should be cloudy with rendered fatāthis is normal and actually enhances flavor. Remove the pork belly and let it cool slightly before proceeding.
š³ Step 3: Prepare the Five-Spice Glaze
In a small saucepan, combine the 0.33 cup soy sauce, 0.25 cup hoisin sauce, 6 cloves minced garlic, 1 tbsp grated fresh ginger, and 1 tbsp honey. Bring to a gentle simmer over medium heat and cook for 3-4 minutes until the mixture thickens slightly and the aromatics become fragrant.
In a separate small bowl, whisk together the 1 tbsp cornstarch and 0.25 cup water to create a slurry. Slowly pour this into the simmering sauce while whisking constantly. The glaze will thicken immediately to a glossy, syrupy consistency. Remove from heat and stir in the 1 tbsp sesame oil. The glaze should coat the back of a spoon smoothly.
šŖ Step 4: Slice and Glaze the Pork Belly
Once the pork belly has cooled enough to handle, use a sharp knife to slice it into Ā¼-inch thick slices against the grain. Arrange the slices on a baking sheet lined with parchment paper. Brush each slice generously with the five-spice glaze, making sure to coat both sides completely. The glaze should look glossy and stickyāthis ensures maximum flavor.
Let the glazed pork belly rest for 10 minutes at room temperature. This allows the glaze to set slightly and the flavors to meld. Serve immediately while warm for the best texture and flavor combination. The pork should be silky and tender with a perfect balance of sweet, salty, and aromatic five-spice flavors.
ā° Step 5: Serve with Perfect Pairings
Arrange the glazed pork belly slices on a platter and drizzle any remaining glaze over the top. Garnish with extra minced garlic and sesame seeds for visual appeal. Serve with steamed jasmine rice and quick-pickled vegetables to cut through the richness of the pork.
The key to serving this dish is timingāpork belly is best enjoyed immediately after glazing when it's still warm and the glaze is at its peak glossiness. Each bite should deliver tender, melt-in-your-mouth pork with a perfect balance of sweet, salty, and aromatic five-spice flavors that linger on your palate.
Pro Tips For Making Chinese Cured Pork
- CRYSTALLIZE THE SALT MIX: Mix your kosher salt, sugar, and five-spice powder firstāthen grind the star anise into a powder with the sugar. This ensures even distribution, and the sugar helps dissolve the spices into the pork instead of clumping. (I used to just toss whole star anise on topāitās lazy, and you miss half the flavor.)
- REST THE BELLY LONGER: Skip the 24-hour cure if youāre short on time, but donāt go under 12 hoursāespecially for thicker cuts. The salt needs time to penetrate, and rushing it leaves you with a bland outer layer and a salty core. (Yes, even if youāre impatient like me.)
- WATCH THE SUGAR BURN: When searing the cured pork, start with high heat to render fat, but lower the flame before the sugar caramelizes into a bitter mess. You want a deep golden crust, not burnt edges that taste like overcooked candy. (After burning three batches, I finally figured out: medium-high is your friend.)
- USE COLD WATER FOR RINSE: After curing, rinse the pork in ice-cold water for 10 secondsājust long enough to stop the salt from drawing out moisture. Hot water does the opposite and turns your pork into a soggy sponge. (Sounds weird, but it works: the cold shock seals the surface.)
Serving suggestions for this recipe
Rice Pairings
Steamed jasmine rice is my go-to pairingāits delicate floral notes complement the pork's rich five-spice depth without competing. For extra flair, cook the rice with a Ā½ cup coconut milk and 1 tsp pandan extract (trust me, it's a game-changer).
Serve in small banana leaf-lined bowls for an authentic touch that elevates the presentation. š±
Pickled Veggie Contrast
Quick-pickled daikon radish and cucumber slices cut through the pork's richness beautifully. Toss 2 cups julienned veggies with Ā¼ cup rice vinegar, 1 tbsp sugar, and Ā½ tsp red pepper flakes for a tangy crunch.
Serve chilled alongside the pork for a refreshing bite that balances every savory mouthful.
Broccoli Stir-Fry
For a heartier plate, stir-fry broccoli florets with 1 tbsp oyster sauce, 1 tsp sesame oil, and a pinch of white pepper. Toss in 1 tsp toasted sesame seeds before serving. The broccoli's slight bitterness contrasts perfectly with the sweet-savory pork, making each bite more dynamic.
Dipping Sauces
Offer two dipping sauces: a sweet chili sauce (mix Ā¼ cup chili garlic sauce with 1 tbsp honey) and a spicy mustard (whisk 2 tbsp Dijon with 1 tsp sriracha).
These let guests customize their experienceāsome love the heat, others crave sweetness. Keep them in small celadon bowls for an elegant touch. š¶
Garnish Like a Pro
Finish each plate with toasted sesame seeds and thinly sliced scallions for color and freshness. For extra drama, add a drizzle of chili oil (heat it gently with 1 tsp crushed red pepper until fragrant).
The contrast of textures and temperatures makes every bite feel specialājust like my grandmother's table in Georgia. āØ
Nutrition facts
Frequently asked questions
Can I use pork shoulder instead of pork belly for this recipe?
While pork belly delivers that signature crispy skin and luxurious fat content, pork shoulder works tooābut with adjustments. Use 2.5 lbs instead of 2 lbs since shoulder has less fat. Skip the skin-crisping step and focus on tenderizing during the braise. The five-spice glaze will still shine, though the texture will be slightly leaner. For best results, trim excess fat before curing.
How long can I cure the pork before cooking?
The 24-hour cure is ideal, but you can extend it to 48 hours for deeper flavorājust don't exceed that, or the meat may become too salty. For shorter prep, a 12-hour cure still works, though the texture won't be as tender. Always rinse thoroughly before boiling to remove excess salt. Pro tip: Label your curing tray with the date to track time.
What's the best way to reheat leftover Chinese cured pork?
Leftover slices reheat beautifully in a 350Ā°F oven for 10-15 minutes on a wire rack over a baking sheet (this prevents sogginess). For quick reheating, use a skillet over medium heat for 2-3 minutes per side, adding a splash of water to steam the glaze. Avoid microwavingāit turns the glaze rubbery. Store leftovers in an airtight container for up to 3 days.
Can I make this recipe in an Instant Pot or slow cooker?
For the braising step, place the cured pork in the Instant Pot with 1 cup water, cook on High Pressure for 30 minutes, then natural release. For a slow cooker, use Low for 6-8 hours with Ā½ cup water. After cooking, slice and glaze as directed. The texture will be slightly more tender than oven-roasted, but the flavors stay rich. Just monitor liquid levels to prevent overcooking.
Why does my glaze turn grainy or separate?
Grainy glaze usually means the cornstarch slurry wasn't whisked smoothly or the sauce boiled too vigorously. To fix: Whisk the cornstarch and water until completely dissolved before adding to the sauce. If it separates, whisk in 1 tsp warm water while reheating gently. For extra shine, add Ā½ tsp xanthan gum to the glaze mixture. Always simmer on medium-low heat to prevent lumps.