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Crispy Roasted Pork Belly (Thịt Heo Quay)
4.6 from 66 votes

Crispy Roasted Pork Belly (Thịt Heo Quay)

Crispy Roasted Pork Belly or Thịt Heo Quay features pork belly seasoned with fermented red bean curd, spices, soy sauce, and rice wine, cured overnight to enhance flavor. The skin is scored and covered with salt before roasting in two stages—first to cook through with moisture, then higher heat to crisp and bubble the skin, resulting in tender meat with a distinctly crackling, crisp skin.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
8 hrs
Total Time
9 hrs 40 mins
Servings: 8
Calories: 338 kcal
Course: Main Course
Cuisine: Asian, Chinese, Vietnamese

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

    Cup of Yum
  1. 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.
  2. 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
  3. 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
  4. Preheat oven to 400 degrees once ready to roast.
  5. Let meat sit and come to room temp before roasting. Cover skin with layer of salt about ¼ inch thick.
  6. 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.
  7. 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.
  8. If skin is crisping unevenly or starts to burn, cover those areas with foil and continue to bake
  9. Use the broiler for 2-3 minutes as necessary to get an even crisp on the skin
  10. Let meat rest for 20-30 minutes before slicing

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 338

% 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.