Vietnamese 90 min

Vietnamese Thit Heo Quay (Crispy Roast Pork)

Name: Vietnamese Thit Heo Quay (Crispy Roast Pork)
Total time: 90 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 3 lbs pork belly, skin-on; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon five-spice powder; 1 tablespoon sugar; 4 cloves garlic, minced; 1 tablespoon rice wine; 1 tablespoon rice vinegar (for skin); 1 tablespoon sea salt (for skin); Steamed rice, cucumber, and hoisin for serving

high-proteindairy-free

Ingredientsfor 2

580

Cal

32g

Protein

Carbs

46g

Fat

13 lbs pork belly, skin-on
22 tablespoons soy sauce
31 tablespoon fish sauce
41 tablespoon five-spice powder
51 tablespoon sugar
64 cloves garlic, minced
71 tablespoon rice wine
81 tablespoon rice vinegar (for skin)
91 tablespoon sea salt (for skin)
10Steamed rice, cucumber, and hoisin for serving

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Instructions

1
Score the pork skin in a crosshatch pattern, cutting through the skin but not into the fat. Brush the flesh side with a mixture of soy sauce, fish sauce, five-spice, sugar, garlic, and rice wine. Marinate the flesh side overnight in the refrigerator, keeping the skin dry.
2
Before roasting, brush the skin with rice vinegar and coat generously with sea salt. Allow the skin to air-dry in the refrigerator, uncovered, for at least 2 hours — this drying is essential for crackling.
3
Preheat oven to 425°F. Place pork skin-side up on a rack over a foil-lined pan. Roast 20 minutes, then reduce to 375°F for 50 minutes. The skin should start blistering and turning golden.
4
Increase heat to 450°F for the final 15–20 minutes until the skin is fully blistered, deeply golden, and crackling loudly when tapped with a knife. Internal temperature should reach 145°F.
5
Rest 10 minutes. Slice through the crackling with a sharp cleaver. Serve with steamed rice, sliced cucumber, hoisin sauce, and fresh herbs.