Thank you so much for your kind words, Tom, and for investing in our cookbook! We hope you enjoy it!

All of the recipes I’ve tried from your website are genuinely really lovely, and this belly pork is no different. I have always struggled with getting my pork to be crispy but this recipe means I never struggle – ever!

I finally saved some money together to buy your cookbook. I’m hoping you are able to keep adding to your website and eventually bring out a second book. Keep up the good work!

Hi Philip! There are lots of Asian grocery stores in Vancouver where you can find many of the ingredients on this site. You’ll be able to find more that may be closer to you if you google around, but T&T and Sungiven Foods are safe bets, and H-Mart has a ton of ingredients you might be looking for too. Otherwise, online (such as Amazon) is a safe bet. Happy shopping, and happier cooking!

Thank you for sharing, Alex!

A good metal skewer and the right depth is definitely very crucial. At this point I made crispy pork belly so many times, it doesn’t pose a challenge any longer. And my wife’s side of the family (cantonese roots) fully sanction and prefer mine over pretty much any other.

But I also find that if you substitute distilled white vinegar instead of the rice wine vinegar, the the skin crisps up even nicer, and if you control the heat a little it almost turns into chicharon.

Hi Helen, hm, it seems like perhaps the holes might not be deep enough to really puff up the skin. We actually have a method in our new cookbook version of this recipe in which you blanch the pork skin before poking the holes to make that process easier!

As long as the pork belly isn’t much thicker than the one in the photos, you shouldn’t have to roast it much longer. You could do 1 hour and 45 minutes for the initial cook!

Thanks Philip! We actually make our own if needed: https://thewoksoflife.com/chinese-hot-mustard/