Why You’ll Love this Crispy Asian-Spiced Pork Belly with Plums
When you’re looking for that perfect weekend cooking project that delivers spectacular results, this Crispy Asian-Spiced Pork Belly with Plums should be at the top of your list.
It’s the holy trinity of meat perfection: tender juicy flesh, melt-in-your-mouth fat, and that impossibly crispy crackling that makes your eyes roll back.
I’m telling you, the combination of warming spices like cinnamon, fennel, and cloves alongside the sweet-tart plum sauce creates absolute magic.
The orange juice brightens everything up, while the soy sauce and seasonings deliver that umami depth we all crave.
Isn’t food that balances sweet, salty, and savory just the best?
What Ingredients are in Crispy Asian-Spiced Pork Belly with Plums?
Creating this Asian-spiced pork belly is all about balancing complex flavors with simple techniques. The ingredient list might look lengthy at first glance, but each component plays a significant role in developing those deep, aromatic flavors that make this dish so special. The combination of warming spices, sweet plums, and savory elements transforms an ordinary cut of meat into something truly extraordinary.
- 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 preferred)
- ¼ cup Chinese wine or sherry wine
- ¼ cup firmly packed brown sugar
- 2 garlic cloves, finely sliced
- 1 inch gingerroot, finely sliced
- ½ teaspoon cinnamon
- 1 teaspoon dried chili flakes
- ⅓ cup orange juice
- 6 whole cloves
- 1 teaspoon fennel seeds
- 4 fresh plums, cut into 8 pieces (or 4 canned plums)
When shopping for this recipe, the quality of your pork belly makes all the difference. Look for a piece with an even fat-to-meat ratio and intact skin that doesn’t have any nicks or cuts. For the plums, I prefer using fresh ones when they’re in season for that bright, tangy flavor, but canned plums work wonderfully in a pinch. And don’t skip the Chinese wine (Shaoxing) if you can find it—it adds an authentic depth that sherry approximates but doesn’t quite replicate. Wondering about substitutions? The recipe is fairly forgiving with the spices, so adjust the chili flakes to your heat preference or swap in star anise for cloves if that’s what’s in your pantry.
How to Make this Crispy Asian-Spiced Pork Belly with Plums
Creating perfectly crispy pork belly is all about technique, and this Asian-spiced version combines traditional methods with aromatic flavors. Start by preheating your oven to 180°C, then take your 800g pork belly and score the skin diagonally in shallow cuts about 1 inch apart. This scoring is essential—it helps the fat render out and creates those irresistible crispy bits we’re all after.
Mix 1 teaspoon of oil with 2 teaspoons of salt and thoroughly rub this mixture into the skin and between all those little cuts. Don’t be shy here; getting that salt deeply into the scores will help draw out moisture and guarantee maximum crispiness.
Next, prepare your flavorful cooking liquid. In a large, shallow baking dish, combine 1 cup water, 1½ cups chicken stock, 2 tablespoons of soy sauce (the salt-reduced kind works best), ¼ cup Chinese wine (or sherry if that’s what you have), and ¼ cup firmly packed brown sugar. Using large cast iron cookware provides excellent heat retention and distribution, ensuring your pork cooks evenly throughout the lengthy roasting process.
Add your aromatics: 2 finely sliced garlic cloves, 1 inch of sliced ginger, ½ teaspoon cinnamon, 1 teaspoon dried chili flakes, ⅓ cup orange juice, 6 whole cloves, and 1 teaspoon fennel seeds. Place your prepared pork belly into this aromatic bath and roast for 1 hour and 20 minutes. The meat will slowly absorb these flavors while becoming sublimely tender.
For that showstopping crackling, increase the heat to very high and continue cooking until the skin becomes gorgeously crisp. Alternatively, you can remove the pork from the oven, carefully separate the skin, and place it under a high grill until it reaches peak crispiness.
If you want to create a smoother sauce, you can use either a stand mixer or food processor to blend the aromatics before adding them to the cooking liquid.
While your pork rests (keeping it warm), strain the cooking liquid into a saucepan and skim off any excess fat. Bring this liquid to a boil, then add your 4 plums, cut into eighths. Reduce the heat and let everything simmer for about 15 minutes until the sauce thickens into a glossy, fruit-studded glaze.
Serve your sliced pork belly with this plum sauce alongside steamed rice and Asian greens for a meal that balances rich meat with bright, spiced sweetness.
Crispy Asian-Spiced Pork Belly with Plums Substitutions and Variations
While this recipe creates a stunning Asian-spiced pork belly, there’s plenty of room to adapt it based on what you have in your pantry or your personal preferences.
Don’t have Chinese wine? Dry sherry works perfectly, or even a splash of rice vinegar mixed with apple juice. Fresh plums can be swapped for frozen, canned, or even dried apricots that you’ve rehydrated.
The spice blend is flexible too—star anise or Sichuan peppercorns would be lovely additions. For a less sweet version, reduce the brown sugar and balance with a touch more soy sauce.
Can’t find pork belly? A good pork shoulder will work in a pinch.
What to Serve with Crispy Asian-Spiced Pork Belly with Plums
This glorious pork belly deserves the perfect supporting cast to make your meal truly memorable.
As mentioned in the recipe, steamed Asian greens and rice create the ideal foundation. I love how the fluffy rice soaks up that rich, plum-infused sauce, while bok choy, gai lan, or Chinese broccoli provides a fresh, slightly bitter contrast to the fatty pork.
Want to go beyond the basics? Consider adding pickled vegetables for acidity, a small cucumber salad with rice vinegar, or even some crispy shallots sprinkled on top.
The combination of textures—crispy crackling, tender meat, soft rice—creates a dining experience I can’t get enough of.
Final Thoughts
Anyone can appreciate the magic that happens when crispy pork belly meets sweet-spiced plum sauce. It’s one of those dishes that makes me feel like a culinary genius, even when all I’ve done is follow basic instructions.
The contrast of textures—that shattering crackling against tender meat—creates pure dining bliss.
What I love most is how this recipe balances complex Asian flavors with simple technique. No fancy equipment needed, just patience.
The aroma that fills your kitchen? Worth every minute of cooking time. And while this dish offers richness and intensity, it pairs wonderfully with something lighter like chicken noodle soup for a balanced meal experience.
Try it once, and I guarantee it’ll become your go-to impressive dinner party centerpiece.
For those who enjoy Italian cuisine, consider trying Italian Braciole which offers another delicious approach to rolled, stuffed meat that creates an equally impressive presentation.
