Thit Heo Quay Recipe - Simple Crispy Crunchy Pork Belly
Thit Heo Quay is a well-loved Vietnamese Crispy pork belly recipe (Roast Pork) that gives the three types of tasty flavor Crispy bacon skin and juicy fat and well-seasoned meat all in just one bite!
Ingredients
rispy Crunchy Pork Belly
- Salt Kosher
- 2 teaspoons lime juice
- 1 tablespoon of salt
Pork Belly Meat Marinade
- 3.0 pounds of pork belly
- Two teaspoons salt
- Two teaspoons five spice
- One tablespoon sugar
- Three cloves of garlic minced
Instructions
Preparation Day Before
- Remove the impurities and odor of the skin of the pork by using a knife to scrape off the meat belly's skin. If you notice extra hairs then use a tweezer get rid of the hairs that are in the skin. The skin is completely dry using a paper towel.
- A small dish, or morter and pestle mix the five spices, salt sugar, garlic, and five spice. Mix all the ingredients together.
- Turn the pork over by placing the side with skin facing down on a cutting board that is dry. Make vertical cuts in the belly of the pork that are approximately 1/2 inch deep and one inch apart. Do not cut through the skin.
- Mix the seasoning ingredients on the sides and top of the meat. Be careful not to get the mixture in contact with the skin. the mix.
- Turn the meat upside down while the outside is facing towards the ceiling. With a towel, apply pressure to the skin surface until the skin is completely dry.
- Put the meat in a clean plate (and perhaps racks over an empty plate) and then place it within the fridge for at least 4 hours, unattended. (Note Don't cover the steak in plastic wrap since the purpose is drying off the meat. Wrapping it in plastic wrap can result in the formation of moisture over the animal.)
Cooking Day
- The oven should be preheated to 400 degrees Fahrenheit.
- Remove the pork belly marinated out of the fridge.
- With a skewer or sharp knife or thermometer, poke holes in the skin without getting deep into the fat layer. If you do go through the fat layer could result in the fat releasing water onto the skin which causes your skin to lose its crisp, bubbly texture that this dish is renowned for.
- Select a roasting pan that will accommodate the whole inside the pork belly. Form an aluminum foil rectangular box around the meat. It should be high enough to support an even layer of salt. The aluminum foil box should be placed on the pan for roasting. Put the pork belly in the foil aluminum box.
- Dry the skin again with a tissue. Apply lime juice over the skin and rub it into.
- Cover the pork's skin with an ointment of sea salt. This allows the moisture and heat to be held in the crust of salt. It also has the benefit of lessening the odor of pork that usually is a part of the home by eating this dish.
- Bake it. For three pounds of pork belly usually, it roasts for around one hour.
- After about an hour, take the tray of pork from the oven. Scrape off the salt that has accumulated on the top and dispose of it together alongside the foil of aluminum.
- Cover the roasting tray with new aluminum foil to catch drips of fat. Repeat the process.
- In the sam roasting pan, place racks. Place your pork bellies on the rack and top it together with it on the tray for roasting.
- Put the dish in the oven on bottom of the rack. Then, switch the oven's temperature to broil and then heat to cook for an additional 15 minutes.
- The skin should begin crackling and create evenly sized bubbles in it's skin. If you notice areas of the skin getting burned or becoming crispier than others You can sprinkle aluminum foil and continue broiling on the belly of pork until it's uniformly crisp.
- The meat is ready once the juices have gone through it after you poke it.
- Take out of oven and let the oven cool down for about 15 mins.
- Remove any burned areas on the face.
- Cut into bite-sized pieces, each one with meat and skin.
- Use along with nuoc mam
Notes
You can serve it with jasmine rice, cabbage salad as well as fresh herbs and veggies like cucumber, cilantro mint, lettuce, and cilantro.
It is also possible to serve it with a baguette or the cooked rice noodles.