Crispy Roasted Pork Belly (Thịt Heo Quay)
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
8 hrs
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Total Time
9 hrs 40 mins
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Servings
8
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Calories
338 kcal
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Course
Main Course
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Cuisine
Asian, Chinese, Vietnamese
Crispy Roasted Pork Belly (Thịt Heo Quay)
Description
This recipe starts by preparing the pork belly with small forks poking the meat side to allow seasoning penetration and scoring the skin to assist crisping. A paste made from fermented red bean curd, black pepper, five spice powder, sugar, salt, soy sauce, and rice wine is rubbed onto the meat side, while the skin is left bare and wiped clean from marinade residues. The pork is refrigerated for at least 8 hours, allowing the flavors to develop and the meat to marinate thoroughly.
Roasting occurs in two stages: an initial 45-minute roast at 400°F with the skin covered in a thick layer of salt to protect it and keep the meat moist by adding warm water in the pan. After this, the salt is removed and the pork is roasted again at a higher rack position to crisp the skin, which bubbles and crisps to a desirable crackling texture. This technique ensures the meat remains juicy while the skin is dry and crackly.
The resulting dish combines juicy, tender pork belly with a characteristic crisp and bubbly skin, a prized contrast in texture and flavor in this traditional preparation. It can be enjoyed sliced as a main dish or as part of a larger meal.
Ingredients
For the Pork
- 2 lbs pork belly slab
- 2 pieces fermented red bean curd
- ½ teaspoon black pepper
- ½ teaspoon five spice powder
- ½ tsp sugar
- ¼ teaspoon salt
- 1 tsp soy sauce
- 1 tsp rice wine
For roasting
- salt enough to cover the skin of the pork
Instructions
- Poke holes into the meat side of the pork belly with a fork and score the skin side of the pork belly with a sharp knife.
- Mix together bean curd, pepper, five spice powder, sugar, salt, soy sauce and rice wine to form a thin paste. Rub into meat side of pork belly
- Place pork belly in a tray skin side up. Wipe off any marinade that may have gotten on the skin. Refrigerate overnight at least 8 hours but up to 24
- Preheat oven to 400 degrees once ready to roast.
- Let meat sit and come to room temp before roasting. Cover skin with layer of salt about ¼ inch thick.
- Place pork on a wire rack atop a lined baking sheet. Add warm water to the tray before roasting to keep the meat moist. Roast in the middle rack of the oven, about 45 minutes or until the salt has turned golden brown and started curling up at the edges.
- Take pork out and remove salt layer with an offset spatula or knife. Return to oven on top shelf to let skin bubble up and crisp, about 45 minutes.
- If skin is crisping unevenly or starts to burn, cover those areas with foil and continue to bake
- Use the broiler for 2-3 minutes as necessary to get an even crisp on the skin
- Let meat rest for 20-30 minutes before slicing
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 1.8g | 1% |
| Protein | 27.9g | 56% |
| Fat | 28.2g | 43% |
| Saturated Fat | 3g | 15% |
| Sodium | 377.5mg | 16% |
| Potassium | 3.4mg | 0% |
| Sugar | 0.3g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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