Thit Heo Quay

Name: Thit Heo Quay
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 1 kg pork belly; 1 tbsp vinegar; 1 tbsp five-spice; 1 tsp fine sea salt; 1 tsp five-spice salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Thit Heo Quay is a beloved Vietnamese roast pork dish, often found in bustling roast shops and home kitchens alike. This version captures the essence of how it's traditionally prepared, with salt and fat playing pivotal roles in achieving its savory perfection. It's a dish that brings together family and friends, offering a taste of Vietnamese comfort on any given day, whether it's a Sunday lunch or a festive occasion.

The hallmark of Thit Heo Quay is its crispy, golden skin that crackles with each bite, contrasting beautifully with tender, juicy layers beneath. The subtle warmth of five-spice melds with the savory richness, creating a symphony of flavors that linger on the palate. This dish is meant to be shared, inviting conversation and enjoyment as its enticing aroma fills the air.

Ingredients

1 kgpork belly
1 tbspvinegar
1 tbspfive-spice
1 tspfine sea salt
1 tspfive-spice salt

Method

Start by preparing the pork belly. Score the skin of the 1 kg pork belly lightly with a sharp knife, being careful not to cut into the meat. This helps the skin crisp up during cooking. Rub 1 tsp of fine sea salt evenly over the skin and the meat side, ensuring the salt penetrates the cuts.
In a small bowl, mix 1 tbsp of five-spice with 1 tbsp of vinegar. Turn the pork belly over and rub this mixture onto the meat side only, avoiding the skin. This will infuse the meat with a deep, aromatic flavor.
Heat a large skillet over medium-high heat and add a generous amount of oil to cover the bottom. Once the oil is shimmering, place the pork belly skin-side down in the skillet. Sear it until the skin is deeply golden and crispy, about 5-7 minutes. Flip the pork belly and sear the meat side until browned, ensuring each piece has a rich color.
Transfer the seared pork belly to a roasting pan, skin-side up. Preheat your oven to 180°C (356°F). Place the pan in the oven and roast for about 1.5 to 2 hours, or until the meat is tender and the skin is crisp. The pork should be easy to pierce with a fork and have a crackling texture on the outside.
Once cooked, remove the pork belly from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute within the meat, ensuring it remains moist.
Taste a small piece of the pork belly to check for seasoning. If needed, sprinkle a little more five-spice salt over the top to enhance the flavor.
Slice the pork belly into bite-sized pieces and serve with steamed rice, crusty bread, or a fresh salad. The contrast between the crispy skin and tender meat makes for a delightful dish to share.