This Indo-Chinese pork belly recipe is amazing!
I think this has to be one of my favourite Indo-Chinese pork recipes. Pork belly is so good prepared this way. This Indo-Chinese pork belly makes a delicious starter course or it could also be served as a pre-dinner snack with drinks.
Be sure to let the pork marinate for at least 4 hours. This is a recipe you can whip up easily and everyone will love it!
About this recipe.
This Chinese pork belly recipe works perfectly as a pre-dinner snack if you are having a group of people around. That said, this spicy pork belly could just as easily be served as a main course.
I like to serve this dish simply with soy sauce and/or hot sauce.
This is very similar to a Chinese crispy fried pork belly that I have been making for decades. I tried this version while in Goa at a little beach restaurant and it was amazing. When I asked if I could have the recipe, they were happy to give it to me and this is it.
So many pork belly recipes call for the pork belly to be simmered until tender before frying or roasting. All that extra work just isn’t necessary. At least not for this Indo-Chinese pork belly. All you have to do is marinate it and roast it in your oven.
What do you serve with Indo-Chinese pork belly?
As the name implies, this one is a bit Chinese and a bit India. It’s really fusion food at its very best. You could serve this pork with a good raita but I like to stick to more Chinese dipping sauces such as soy sauce with chopped chillies or sesame oil with salt and chopped spring onions (scallions).
You can dip it in whatever you like though. This time around, I also served it with sriracha. If you like, you could serve Indo-Chinese pork belly with white rice and make it into a meal.
Where do you find the best pork belly for this recipe?
I have tried the pork belly strips from a few supermarkets and I have also tried the pork belly from a few good butchers.
Each time, the butchers’ pork belly was the clear winner for flavour and tenderness. I’m not saying you won’t find the opposite but from my taste tests, it’s got to be the thick and meaty pork belly from a good butcher.
How long can you store this in the fridge?
Your Indo-Chinese pork belly will always be best right out of the oven. If you do have leftovers, you can keep them wrapped tightly in the fridge for up to three days. Perhaps even more.
To heat it up again, place it back on a rack in your oven, preheated to 180C/356F and heat it through.
You could also reheat it in your microwave but it won’t be crispy.
Can you freeze Indo-Chinese pork belly?
Yes and it freezes well for up to 6 months. If you do this, be sure to let it cool to room temperature and then store it in portion sizes that are convenient for you.
Then just let it defrost and heat it up in your oven as above.
Make this recipe your own
When you make the marinade, try a little of it. This is the time to ensure you get the marinade right. If you prefer more chilli powder, do it. More sugar? That’s fine too. Just ensure that it tastes like you want it before adding it to the pork belly strips.
- Marinating: Let the pork belly marinate for at least 24 hours if time permits.
- Remove the marinade: Before roasting, remove as much of the marinade from the surface as you can. This will help prevent burning.
- Watch it!: Watch the pork carefully as it cooks and be sure to turn it from time to time for a more even char.
Step by step photographs.
If you like this Indo-Chinese pork belly recipe, you might like to try some of these Chinese takeaway favourites too:
I am currently updating my blog with the most popular Chinese takeaway recipes so be sure to check back often for new recipes. There are a lot on the way!
- General Tso’s Chicken
- Crispy Chicken and Broccoli
- Salt and Pepper Chicken
- Sesame Chicken
- Sweet and Sour Chicken
- Kung Pao Chicken
- Dan Dan Noodles
- Orange Chicken
- Hainan Chicken
- Spicy Chicken Chow Mein
- Mongolian Beef
- Chinese Crispy Beef
- Egg Drop Soup
- Spicy Won Ton Soup
- Egg Fried Rice
- Bam Bam Chicken
- Beef in Black Bean Sauce
- Black Bean Noodles
- Chinese Chicken Curry
- Chili Oil Noodles
Have you tried this Indo-Chinese pork belly recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
- 700g (1 1/2 lbs) pork belly slices
- 2 tablespoons vegetable oil
- 1 teaspoon red chilli powder
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 1 tablespoon black pepper
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt to taste if needed
- Whisk all of the marinade ingredients together. Score the fatty of the pork belly and rub the marinade right into the flesh of the pork belly strips.
- Allow to marinate for 30 minutes to 24 hours. The longer marinating time does have its flavour benefits!
- When ready to cook, heat your oven to its highest setting and then place the pork belly strips on a rack over a drip pan.
- Roast for 15 minutes and then reduce the heat to 180C/356F and cook for an additional 20 to 30 minutes or until your pork is nice and crispy on the exterior and tender and juicy in the centre.
- When ready, take out of the oven and let the pork belly slices rest for 5 minutes before cutting into chunks to serve.
- Serve with soy sauce, sesame oil or another sauce such as sriracha.
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Amount Per Serving: Calories: 74Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 408mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 2g