How to make the best Chinese Roasted Pork at home


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  1. Thank you for this easy-to-follow presentation and the practical method to make this crispy pork belly.
    I had to laugh when you let us hear the crunchy sound of the bites. You're cute !

  2. love your recipes ! I have all ingredients but what is CHINESE POWDER ? All searches come up with Chinese 5-spice powder ? And what is Chicken powder ? Also, Sand Ginger powder is that a brand name ? OR is there a certain kind of ginger powder called "Sand Power?". I want to make this asap ! SHAY SHAY NEE !

  3. Nice to see your video Tony, thnx for sharing !I am gonna try it because the last one I made by some other receipt , it was crispy at all 🙁 Greeting from Holland !Liem King Liat 😉

  4. Omg thank you so much, it explains EVERYTHING in great details!! I am looking to make roast pork buns but everyone already has the filling made and that's what I was interested in!!. thank you so much

  5. Hi Tony, Thanks for the video! It's amazing. I have a question, if I do not have Shaoxing Wine, is there any wine you can suggest to replace that? Will any cooking wine work as good? I am in US and not close to any Chinese supermarket at all! Thanks in advance!

  6. Hello Tony! I love your recipies, and I tried this one yesterday it was delicious but the skin was crispy but sooo hard :S. Maybe did I cook it too long let the vinegar on the porc skin too much hours? 🙁 Can you explain it to me 🙂

  7. I've tried the recipe and it's delicious. Thank you! the only thing I wanna mention is that when I cook it in the oven, there's oil coming out of the roast pork and it kinda pop everywhere in the oven leaving oil spots around it. it's so hard to get rid of the stains and the smell as well. How can I prevent this?

  8. Hi Tony, for the recipe on your Description website, the seasoning mentions 1L of cold water but the video recipe doesn't show this. Is the website correct? With 1L of water, there's no way it will fit in the sized bowl shown in the video.


  9. Not sure if i saw correct when you cut the meat it seemed "red" everything looked great until i saw what looked like raw meat, ill try this recipe but cook a bit longer

  10. Tony, my friend and I been trying to find a chef that speak English and can cook Canton food, would you focus on Canton food, I'm sure you will do well

  11. Hello Tony, I'm trying out your recipe right now and waiting for it to finish marinading. I would like some clarification before I move onto the next step. On your recipe it says: "Remove the pig from the seasoning and dry it out.  Coat it with the sand ginger powder." I'm assuming I'm just coating the meat and not the skin? 

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