If you're craving a dish that embodies the essence of Vietnamese cuisine while delivering an irresistible crunch, look no further than Crispy Roast Pork Thit Heo Quay! This succulent pork belly, with its perfectly crispy skin and flavorful meat, is sure to impress your family and friends at your next gathering. Imagine the tantalizing aroma wafting through your kitchen as you prepare this mouthwatering delicacy. With just a few simple ingredients and some patience, you can create a show-stopping centerpiece that will have everyone asking for seconds. Ready to elevate your culinary skills? Let’s dive into this delicious recipe that promises to be the highlight of your dinner table!
Ingredients
- 2 lbs pork belly
- 1 tablespoon five-spice powder
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- Water for boiling
Instructions
- Prepare the pork belly by patting it completely dry with paper towels. Ensure the skin is moisture-free for optimal crispiness.
- In a small bowl, mix five-spice powder, salt, and sugar to create a dry seasoning rub. Thoroughly massage this mixture into the meat side of the pork belly, avoiding the skin.
- Using a sharp knife or fork, score the pork skin in a crosshatch pattern, making shallow cuts about 1/4 inch deep. This helps render fat and create crispy crackling.
- Brush the skin with rice vinegar and soy sauce, which will help dry out the skin and promote crackling.
- Place the pork belly on a rack in a roasting pan, skin-side up. Let it sit uncovered in the refrigerator for 4-6 hours or overnight to further dry the skin.
- Preheat the oven to 350°F (175°C). Remove pork from refrigerator and let it come to room temperature for 30 minutes.
- Pour a thin layer of water into the bottom of the roasting pan, ensuring it doesn't touch the meat. This creates steam and prevents burning.
- Roast the pork belly for approximately
- 5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- During the last 20-30 minutes, increase oven temperature to 450°F (230°C) to crisp up the skin, watching carefully to prevent burning.
- Remove from oven and let rest for 15-20 minutes before slicing. The skin should be golden, crispy, and crackling.
- Slice the pork into thick pieces, serving with traditional Vietnamese accompaniments like pickled vegetables, rice, and dipping sauces.
Tips
- Dry the Skin Thoroughly: For the crispiest skin, make sure to pat the pork belly dry with paper towels before seasoning. Any moisture will prevent the skin from crisping up beautifully.
- Score the Skin Properly: When scoring the skin, be careful not to cut too deep into the meat. Shallow cuts help render the fat and create that coveted crackling texture.
- Refrigerate Uncovered: Allowing the pork belly to sit uncovered in the refrigerator for several hours helps to dry out the skin, which is crucial for achieving that crispy finish.
- Use a Roasting Rack: Elevating the pork belly on a rack in the roasting pan allows for even cooking and better air circulation, ensuring that every part of the skin gets crispy.
- Watch the Final Crisping Stage: During the last 20-30 minutes of roasting, keep a close eye on the pork to prevent burning. The high temperature is key to achieving that golden, crackling skin.
- Rest Before Slicing: After removing the pork from the oven, let it rest for 15-20 minutes. This helps the juices redistribute, making for a juicier and more flavorful dish.
- Serve with Traditional Accompaniments: Pair your crispy roast pork with pickled vegetables, steamed rice, and your favorite dipping sauces for an authentic Vietnamese experience.
Nutrition Facts
Calories: 433kcal
Carbohydrates: 3g
Protein: 38g
Fat: 30g
Saturated Fat: 11g
Cholesterol: 90mg
