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Thịt Heo Quay
Vietnamese Crispy Roast Pork Belly
An iconic Vietnamese celebration dish, Thịt Heo Quay features succulent pork belly roasted to perfection with incredibly crispy, crackling skin. This recipe guides you through achieving that coveted crunch and tender interior.
🧂 Zutaten
- 1.5 kg Pork belly(Skin-on, preferably a thick slab with even layers of fat and meat. Ensure it's a rectangular piece for even cooking.)
- 1 tbsp Five-spice powder(A blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds. Adjust to your preference.)
- 2 tbsp Salt(Kosher or sea salt is recommended for better texture.)
- 2 tbsp White vinegar(Helps to dry out and crisp the skin.)
- 1 tsp Baking soda(Crucial for achieving an airy, crispy skin.)
- 1/4 cup Water(For the initial braising liquid.)
- to taste Hoisin sauce(For serving.)
- to taste Rice(Steamed white rice, for serving.)
👨🍳 Zubereitung
- 1
Prepare the pork belly: Pat the pork belly completely dry with paper towels, especially the skin side. Using a sharp skewer or fork, meticulously poke holes all over the skin. The more holes, the crispier the skin will become. Aim for holes about 0.5 cm apart.
⏱️ 15 minutes - 2
Season the meat: Flip the pork belly over so the skin side is down. In a small bowl, mix the five-spice powder and 1 tablespoon of salt. Rub this mixture thoroughly into the meat side of the pork belly, ensuring it gets into all the crevices. Avoid seasoning the skin.
⏱️ 5 minutes - 3
Prepare for drying: In another small bowl, combine the remaining 1 tablespoon of salt, the white vinegar, and the baking soda. Mix well until it forms a paste. Spread this paste evenly over the skin of the pork belly. This mixture will help to draw out moisture and create the crackling effect.
⏱️ 5 minutes - 4
Dry the pork belly: Place the pork belly, skin-side up, on a wire rack set inside a baking sheet. Refrigerate, uncovered, for at least 8 hours, or preferably overnight. This drying process is critical for achieving crispy skin.
⏱️ 8-12 hours - 5
Preheat the oven: Preheat your oven to 160°C (320°F). Place the dried pork belly, skin-side up, in a roasting pan. Add the 1/4 cup of water to the bottom of the pan (this helps to keep the meat moist during the initial roasting phase).
⏱️ 10 minutes - 6
First roast: Cover the roasting pan loosely with foil (ensure the foil does not touch the skin). Roast for 1 hour and 30 minutes at 160°C (320°F). The meat should be tender and cooked through.
⏱️ 1 hour 30 minutes - 7
Crisp the skin: Remove the foil. Increase the oven temperature to 220°C (430°F), or set it to the highest broil/grill setting if your oven has one. Continue roasting for another 30-60 minutes, watching very closely, until the skin is puffed up, golden brown, and crackling. If any areas start to burn, you can loosely tent them with foil.
⏱️ 30-60 minutes - 8
Rest and serve: Once the skin is perfectly crackled, remove the pork belly from the oven. Let it rest on the wire rack for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in more tender meat. Slice the pork belly into bite-sized pieces. Serve hot with steamed rice and hoisin sauce.
⏱️ 20 minutes
💡 Profitipps
- ✓Ensure the pork belly skin is completely dry before poking holes and applying the salt/vinegar/baking soda mixture. Moisture is the enemy of crispy skin.
- ✓Don't skip the overnight drying step in the refrigerator; it's essential for achieving the perfect crackling.
- ✓When crisping the skin, keep a close eye on it. Ovens vary, and the skin can go from perfectly crackled to burnt very quickly.
- ✓For extra crispy skin, some cooks recommend scoring the skin deeply with a sharp knife before poking holes, but be careful not to cut into the meat.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Add a marinade to the meat side for extra flavor, such as soy sauce, garlic, and ginger, before applying the five-spice rub.
- Experiment with different spice blends for the meat rub.
- Cut the pork belly into smaller pieces before roasting for easier serving and quicker cooking of individual pieces.