Photograph of the finished Vietnamese crispy roast pork belly

Vietnam · Thịt heo quay

Vietnamese crispy roast pork belly

1 hr 30 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork belly Pork belly 720 g
  • Photograph of Five-spice powder Five-spice powder 12 g
  • Photograph of Salt Salt 32 g
  • Photograph of Sugar Sugar 12 g
  • Photograph of Rice vinegar Rice vinegar 40 ml
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Cucumber Cucumber 160 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Boil the pork belly for 10 minutes until it's firm, then remove and pat it dry.
  2. 2 Mix five-spice powder, minced garlic, sugar, and pepper, then rub it thoroughly into the meat, avoiding the skin.
  3. 3 Pierce the skin thickly with a sharp skewer, brush vinegar onto the skin, then leave it exposed in the refrigerator for 60 minutes to dry.
  4. 4 Cover the skin with a layer of coarse salt and bake at 180 degrees for 50 minutes.
  5. 5 Remove the salt, then bake at 200 degrees for another 20 minutes until the skin is crispy and crackling.
  6. 6 Let it cool for 10 minutes, then chop it into pieces and serve with cucumber and dipping sauce.

With an appliance

  • Air fryer 1 hr 20 min

    Replace steps 4-5: spray oil on the meat, bake in a hot air oven at 195 degrees for 32 minutes, then remove the salt, increase the temperature to 220 degrees for another 12 minutes and rotate the meat at the 6th minute; the skin will crisp up 26 minutes earlier, large pieces must be cut in half and divided into batches.

Start cooking