Thịt Heo Quay (Vietnamese Crispy Roast Pork Belly)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving