Best Guide : How to make Thịt Heo Quay (Roasted Pork Belly)

Thịt Heo Quay, a beloved dish in Vietnamese cuisine, offers a tantalizing blend of crispy skin and succulent meat, making it a favorite among food enthusiasts worldwide. This culinary masterpiece, known for its rich flavors and crispy texture, is a perfect harmony of simplicity and indulgence.

Originating from Vietnam, Thịt Heo Quay has gained popularity not only for its exquisite taste but also for its versatility, fitting seamlessly into both everyday meals and festive celebrations. Whether served as a centerpiece for family gatherings or as a delightful treat in street food markets, this dish never fails to captivate palates.

In this guide, we’ll explore the art of crafting Thịt Heo Quay from scratch, uncovering the secrets behind achieving its signature crackling skin and tender meat. From selecting the perfect cut of pork belly to mastering the intricate process of seasoning and roasting, embark on a culinary journey that promises to delight your senses and elevate your cooking repertoire.

Get ready to immerse yourself in the aromatic world of Vietnamese cuisine as we unravel the steps to create this delectable dish. Whether you’re a seasoned chef or a passionate home cook, How to make Thịt Heo Quay (Roasted Pork Belly) will undoubtedly become a cherished culinary adventure.

Ingredients and Equipment Needed

Ingredients:

• Pork Belly: Approximately 2-3 lbs (900g-1.4kg) of skin-on pork belly
• Marinade Ingredients:
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp rice wine or dry sherry
  • 3 cloves garlic, minced
  • 1 tsp five-spice powder
• Optional Ingredients:
  • 1 tbsp baking soda
  • 1 tbsp white vinegar

Equipment:

• Sharp knife
• Cutting board
• Mixing bowl
• Baking sheet or roasting pan
• Parchment paper or aluminum foil
• Meat thermometer
• Basting brush (optional)

Preparation Time, Cooking Time, and Servings

• Preparation Time: 20-30 minutes
• Marinating Time: 4-24 hours
• Cooking Time: 1-1.5 hours
• Servings: 4-6 people

Preparing and Marinating the Pork

1. Select the Pork Belly: Choose a slab of pork belly with a good balance of meat and fat, and ensure the skin is intact and free of any blemishes.
2. Prepare the Pork Belly: Using a sharp knife, score the skin of the pork belly in a crosshatch pattern, making shallow cuts about 1/4 inch (6mm) deep and 1 inch (2.5cm) apart. This will help the skin become crispy during the roasting process.
3. Prepare the Marinade: In a mixing bowl, combine the soy sauce, brown sugar, salt, black pepper, rice wine (or dry sherry), minced garlic, and five-spice powder. Whisk the ingredients until well-blended.
4. Marinate the Pork Belly: Place the scored pork belly in the marinade, ensuring the meat is fully coated. Cover the bowl and refrigerate for 4-24 hours, allowing the flavors to penetrate the meat.
5. Optional Drying Step: For extra-crispy skin, you can take an additional step before roasting. After marinating, remove the pork belly from the marinade and pat it dry thoroughly with paper towels. Then, place the pork belly on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 2 hours (or up to 24 hours) to allow the skin to dry out further.

Roasting Process and Techniques

1. Preheat the Oven: Preheat your oven to 450°F (230°C).
2. Prepare the Baking Sheet: Line a baking sheet or roasting pan with parchment paper or aluminum foil. Place the marinated pork belly, skin-side up, on the prepared baking sheet.
3. Roast the Pork Belly: Place the pork belly in the preheated oven and roast for 30 minutes. This initial high-temperature roast will help render the fat and start crisping the skin.
4. Reduce the Temperature: After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for an additional 30-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
5. Baste and Crisp the Skin: During the lower-temperature roasting, you can optionally baste the pork belly with the rendered fat in the pan every 10-15 minutes to help the skin become extra crispy.
6. Monitor the Skin: Keep a close eye on the pork skin during the final stages of roasting. If the skin starts to darken too quickly, loosely cover the pork with aluminum foil to prevent burning.
7. Check the Internal Temperature: Use a meat thermometer to ensure the pork reaches an internal temperature of at least 145°F (63°C) for food safety.

Safety Tips and Internal Cooking Temperature

• Food Safety: It’s important to ensure the pork is cooked to a safe internal temperature to kill any harmful bacteria. The USDA recommends cooking pork to an internal temperature of at least 145°F (63°C) with a 3-minute rest time.
• Meat Thermometer: Use a reliable meat thermometer to accurately measure the internal temperature of the pork belly. Insert the thermometer into the thickest part of the meat, avoiding bone or fat.

Serving and Accompaniments

1. Slice and Serve: Once the pork belly has reached the desired internal temperature, remove it from the oven and let it rest for 5-10 minutes. Using a sharp knife, slice the pork belly into thin, bite-sized pieces.
2. Serve Immediately: Arrange the sliced pork belly on a serving platter or plate. Garnish with fresh herbs, such as cilantro or green onions, if desired.
3. Accompaniments: Thịt Heo Quay is often served with a variety of accompaniments, including:
   • Steamed rice
   • Pickled vegetables (such as carrots and daikon)
   • Dipping sauces (such as nuoc cham or hoisin sauce)

Storage and Reheating

1. Storing Leftovers: If you have any leftover Thịt Heo Quay, store it in an airtight container in the refrigerator for up to 3-4 days.
2. Reheating: To reheat the pork belly, preheat your oven to 400°F (200°C). Place the sliced pork belly on a baking sheet and heat for 5-10 minutes, or until the pork is heated through and the skin is crispy again.

Nutritional Information

Thịt Heo Quay is a relatively high-calorie dish due to the high fat content of the pork belly. However, it also provides a good source of protein. Per serving (based on a 4-6 serving size):

Variations, Substitutions, and Troubleshooting

1. Variations:
   • Spicy Thịt Heo Quay: Add 1-2 tsp of chili oil or chili-garlic sauce to the marinade for a spicier version.
   • Herb-Crusted Thịt Heo Quay: Mix breadcrumbs or panko with chopped fresh herbs (such as rosemary, thyme, or parsley) and press the mixture onto the pork belly before roasting.
2. Substitutions:
   • Pork Shoulder: If pork belly is not available, you can use pork shoulder or butt as a substitute, though the texture and fat content may differ slightly.
   • Alternative Marinades: Try different flavor combinations, such as a ginger-garlic marinade or a honey-soy marinade.
3. Troubleshooting:
   • Skin Not Crispy: If the pork skin doesn’t achieve the desired crispiness, try the optional drying step or increase the oven temperature for the final 10-15 minutes of roasting.
   • Pork Too Dry: If the pork turns out too dry, you may have overcooked it. Next time, reduce the roasting time or baste the pork more frequently during the lower-temperature roasting.

Cultural Context and History

Thịt Heo Quay is a beloved Vietnamese dish that has been a part of the country’s culinary heritage for centuries. The origins of this dish can be traced back to the imperial kitchens of the Nguyen dynasty, where it was served as a delicacy for the royal family and their guests.

Over time, Thịt Heo Quay has become a staple in Vietnamese homes and restaurants, often served during special occasions, such as Lunar New Year (Tết) celebrations, weddings, and other significant events. The dish is particularly popular in the central and southern regions of Vietnam, where it is considered a regional specialty.

Conclusion

Mastering the art of making Thịt Heo Quay (Roasted Pork Belly) is a rewarding culinary journey that allows you to bring the flavors and traditions of Vietnam into your own kitchen. With the right techniques and ingredients, you can create a mouthwatering dish that will impress your family and friends. So, don’t be afraid to give it a try – the crispy skin and tender meat of Thịt Heo Quay are sure to delight your taste buds and leave you craving more.

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How to make Thịt Heo Quay (Roasted Pork Belly)

Cuisine Vietnamese

Category Pork

Prep Time

30 minutes

Cook Time

2 hours

Wait Time

20 minutes

Total Time

2 hours, 30 minutes

Ingredients

1. Ingredient Typical Amount Note
2. Pork Belly Slab 2 lbs Skin on
3. Marinade (choose one or combine)
4. Fermented Red Bean Curd 2 pieces Mashed
5. Five-Spice Powder ½ teaspoon
6. Black Pepper ½ teaspoon Ground
7. Sugar ½ teaspoon
8. Salt ¼ teaspoon Adjust to taste
9. Soy Sauce 1 teaspoon Light soy sauce preferred
10. Rice Wine 1 teaspoon Shaoxing wine or cooking wine
11. OR
12. Cooking Wine 1 Tbsp Shaoxing wine or Mai Que Lo
13. Sugar 2-½ teaspoons
14. Kosher Salt 1 to 1-½ teaspoons
15. Black Pepper ½ teaspoon Ground
16. Garlic Powder 1 teaspoon
17. Onion Powder 1 teaspoon
18. Five-Spice Powder 1-½ teaspoons
19. Additional (optional)
20. Annatto Oil 1 tablespoon For extra color
21. Baking Soda ½ teaspoon For crispier skin
22. Cornstarch To dust the skin

Instructions

1. Prep the Pork Belly: Pat the pork belly dry with paper towels. Using a sharp knife, score the skin side with shallow cuts about 1/4 inch apart, taking care not to cut into the flesh. This helps the fat render and crisps the skin.
2. Marinate (Optional): Choose one of the marinade options from the ingredients list and rub it all over the pork belly, ensuring the skin and flesh are well coated. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
3. Air-Drying (Optional): This step is not necessary but helps achieve extra crispy skin. Pat the pork belly dry again after marinating. If desired, place it on a wire rack set over a baking sheet in the refrigerator (uncovered) for 2-4 hours or overnight to dry the skin further.
4. Pre-heat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easier clean-up.
5. Roast the Pork Belly: Place the pork belly skin side up on the prepared baking sheet.
6. Salt Crust Option (Optional): If you prefer a salt-crusted pork belly, coat the skin generously with a layer of coarse sea salt (about ¼ inch thick).
7. Initial Roast: Roast the pork belly for 45 minutes to 1 hour. The skin should start to brown and crisp.
8. Lower Temperature & Basting (Optional): If using the salt crust or for extra tender meat, reduce the oven temperature to 325°F (165°C) and roast for an additional 30 minutes to 1 hour, or until the internal temperature of the thickest part of the meat reaches 160°F (71°C). Baste the pork belly occasionally with the pan drippings during this time for added flavor.
9. Crisping the Skin: If needed, for the final 15-20 minutes of cooking, increase the oven temperature to 450°F (230°C) or use the broiler setting to achieve a super crispy skin. Watch closely to avoid burning.
10. Resting: Remove the pork belly from the oven and transfer it to a cutting board. Tent it with foil and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute for a more flavorful and tender result.
11. Slice and Serve: Slice the pork belly thinly and serve with your favorite dipping sauce or alongside steamed rice and vegetables.

Notes

Notes:

• You can find fermented red bean curd at Asian grocery stores.
• Adjust the amount of salt and pepper to your preference.
• Marinating is optional, but it helps to tenderize the meat and develop flavor.

Nutrition Facts

How to make Thịt Heo Quay (Roasted Pork Belly)

Serves:

Amount Per Serving:
Calories		High (500-800 calories per serving)
% Daily Value*
Total Fat High (mostly saturated fat)		0%
	Saturated Fat	0
	Trans Fat
Cholesterol High		0%
Sodium High (due to salt in marinade and skin)		0%
Total Carbohydrate		0
	Dietary Fiber	0
	Sugars
Protein Moderate

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Christine Hà

Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.

Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me