Vietnamese Thit Heo Quay - Simple Crispy Crunchy Pork Belly Recipe

Ingredients

• To tasteKosher salt
• 10 ml (2 teaspoons)Lime juice
• 5 ml (1 teaspoon)Salt
• 1.36 kg (3 pounds)Pork belly
• 10 ml (2 teaspoons)Salt
• 10 ml (2 teaspoons)Five spice
• 15 ml (1 tablespoon)Sugar
• 3 cloves, mincedGarlic

Instructions

1. 1

   Prepare the skin

   Scrape the pork belly skin with a sharp knife to remove impurities and odour, and use tweezers to remove any hairs. Pat the skin completely dry with a paper towel.

2. 2

   Mix the seasoning

   Combine the salt, five spice, sugar and minced garlic in a small bowl or mortar, then mix well.

3. 3

   Score the meat

   Set the pork skin-side down on a dry cutting board. Make vertical cuts about 1.3 cm (½ inch) deep and 2.5 cm (1 inch) apart, taking care not to cut through the skin.

4. 4

   Season the meat

   Rub the seasoning mixture over the top and sides of the meat, keeping it off the skin.

5. 5

   Dry the skin

   Turn the pork skin-side up and pat the skin completely dry with a paper towel.

6. 6

   Chill uncovered

   Put the pork on a dry plate, or on a rack set over a dry plate, and refrigerate uncovered for at least 4 hours. Do not cover it with plastic wrap, as the aim is to dry the skin.

7. 7

   Preheat the oven

   Preheat the oven to 200°C (400°F).

8. 8

   Remove the pork

   Take the marinated pork belly out of the refrigerator.

9. 9

   Prick the skin

   Use a skewer, sharp knife or meat thermometer to prick holes in the skin without piercing the fat layer. Piercing the fat can release moisture onto the skin and prevent it from becoming bubbly and crisp.

10. 10

    Make a foil box

    Choose a roasting pan large enough for the pork belly. Shape aluminium foil into a rectangular box around the meat, high enough to hold a layer of salt, and place it in the pan. Set the pork belly inside the foil box.

11. 11

    Add lime juice

    Pat the skin dry once more, then squeeze the lime juice over it and rub it in.

12. 12

    Cover with salt

    Cover the pork skin with a layer of salt. The salt crust traps heat and moisture underneath and can help reduce the pork odour during cooking.

13. 13

    Roast the pork

    Roast the 1.36 kg (3-pound) pork belly for about 1 hour.

14. 14

    Remove the salt

    After 1 hour, take the roasting pan out of the oven. Scrape away the top layer of salt and discard it along with the aluminium foil.

15. 15

    Line the pan

    Line the roasting tray with fresh aluminium foil to catch the fat that drips during the next stage.

16. 16

    Set on a rack

    Place a rack in the same roasting pan and set the pork belly on top.

17. 17

    Broil the skin

    Put the tray on the oven’s lowest rack. Switch the oven to broil and cook for another 15 minutes.

18. 18

    Check the crackling

    The skin should begin to crackle and form bubbles across its surface. If any areas brown or crisp faster than others, cover those spots with aluminium foil and continue broiling until the skin is evenly crisp.

19. 19

    Check the meat

    The meat is ready when the juices run clear after it is poked.

20. 20

    Rest the pork

    Remove the pork from the oven and leave it to cool for 15 minutes.

21. 21

    Trim burnt spots

    Scrape any burnt parts from the skin.

22. 22

    Cut into pieces

    Cut the pork into bite-sized pieces, making sure each piece has skin and meat.

23. 23

    Serve with sauce

    Serve with Vietnamese nuoc mam sauce.

What is thit heo quay?

Thit heo quay is Vietnamese roast pork belly, prized for the contrast between crisp skin, tender meat and rich fat. Roast pork dishes have a long history across Vietnamese cooking, with local seasonings and accompaniments varying by household.

This version seasons the meat with garlic and five spice, then uses an uncovered chill and a salt crust to help the skin dry before its final blast of high heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 406 calories, 31g protein, 2g carbs, 29g fat.

The pork belly supplies most of the fat and protein, while the small amount of sugar contributes a little carbohydrate. Serve a piece with rice and vegetables to make a more balanced plate.

Season the meat, not the skin

Spice rub: salt, five spice, sugar and garlic go on the exposed meat and sides, where they can flavour the pork without making the skin damp.

Lime: rub the juice over the skin just before adding the salt layer, as directed. Pat the skin dry first so it does not carry excess moisture into roasting.

Dry skin is the key

Uncovered chilling: leave the pork on a dry plate or rack in the refrigerator for at least 4 hours. Covering it can trap moisture against the skin.

Pricking: make holes in the skin without reaching the fat. The method relies on keeping moisture from the fat away from the surface that needs to crisp.

Use the two roasting stages

Salt crust: the foil box holds salt over the skin during the first roast, which lasts about 1 hour for a 1.36 kg (3-pound) piece. Remove and discard the salt and foil afterwards.

Broiling: set the pork on a rack over a freshly lined tray and broil on the lowest rack for 15 minutes. Keep an eye on the skin, since some areas may crisp faster than others.

Look for crisp, even bubbles

The skin should crackle and develop bubbles across its surface during broiling. If only a few patches are browning quickly, shield those areas with foil while the rest catches up.

The method says the meat is ready when its juices run clear after poking. Rest the pork for 15 minutes before cutting so it is easier to portion.

Cut and serve

Cut across the roast into bite-sized pieces, keeping skin and meat together in each piece. That way, each serving gets the intended mix of textures.

Serve with Vietnamese nuoc mam sauce. Rice and fresh vegetables make useful accompaniments alongside the rich pork.

Recipe notes & tips

• Dry the skin thoroughly before chilling and again before adding lime juice.
• Leave the pork uncovered in the refrigerator for at least 4 hours.
• Keep the spice mixture off the skin so it does not interfere with drying.
• Prick the skin without piercing the fat layer.
• Watch closely during broiling and shield any spots that brown too quickly.
• Rest the pork for 15 minutes before cutting it into bite-sized pieces.

Variations

• Fresh herbs: serve the sliced pork with fresh herbs alongside the nuoc mam sauce.
• Rice accompaniment: add steamed rice to make the pork part of a fuller meal.
• Vegetable side: serve with crisp vegetables for a fresh contrast to the rich meat.
• Extra garlic: increase the garlic in the seasoning mixture for a more pronounced savoury flavour.

Common mistakes to avoid

• Damp skin: pat it fully dry and chill the pork uncovered so the surface can dry.
• Seasoning on the skin: keep the spice mixture on the meat and sides.
• Piercing the fat: prick only the skin to avoid releasing moisture onto its surface.
• Uneven crackling: cover fast-browning patches with foil and continue broiling.
• Cutting too soon: leave the roast to cool for 15 minutes before slicing.

How to store

Refrigerate leftover pork in a covered container and use within 3 days. Reheat in an oven until hot, then briefly broil if needed to refresh the crackling, watching closely.

Frequently asked questions