How To Make Easy And Crispy Roasted Pork Belly – Thit Heo Quay

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Crispy pork belly is a versatile dish loved by many. It can be eaten with rice or any side dish, used as a topping to any noodle dish or used a filling for sandwiches, spring rolls, bread rolls or wraps. You can serve it on its own or with a dipping sauce. There are several, and sometimes, complicated cooking methods used to achieve that tasty, juicy, and succulent pork belly meat with an irresistible crackling. However, there is nothing easier and quicker than the method used in this crispy roasted pork belly recipe. The secret to the crispy skin is completely drying it out and brushing it with white vinegar before roasting. No need to experiment, just follow this recipe and you will surely have a crispy and tasty roasted pork belly, every time.


This recipe takes about 75 minutes to make. The pork belly needs to marinate overnight. Serves 6 to 8.

• 2 pounds of pork belly
• 1 tbsp cooking wine
• 2 ½ tsp sugar
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp five-spice powder
• 1 tsp white vinegar
• 1 tsp coarse kosher salt


Put the cleaned pork belly skin-side down on a plate lined with paper towel.
Using a sharp knife or a cleaver, make 2 deep slits into the pork belly making sure not to cut through the skin.
Brush the surface, sides, and the cavity of the pork belly with cooking wine.
In a small bowl, mix the seasonings: sugar, salt, black pepper, garlic powder, onion powder, and five-spice powder.
Rub the seasoning mix all over the pork belly excluding the skin.
Turn the pork belly on the plate and remove the paper towel.
Thoroughly wipe the pork belly skin with paper towel.
Brush the pork belly skin with white vinegar.
Evenly sprinkle coarse kosher salt the on the pork belly skin.
Place the pork belly in the fridge and let it marinate overnight.
Preheat the oven to 400°F.
Pour water into a baking pan then place a wire rack on top.
Place the pork belly with the skin-side up in the middle of the wire rack.
Bake in the oven for 50 minutes.
Switch the oven to broil and broil the pork belly for 15 minutes.
Take the pork belly out from the oven and let it rest for a few minutes before slicing.

Ideas And Tips:

You can also fill the cavity of the pork belly with fresh herbs such as lemongrass, scallions or minced garlic.

If you want a spicy pork belly, you can add red pepper flakes, chili powder, cayenne powder or chopped fresh chilies to the seasoning mix.

Chinese cooking wine does not only mask the gamey taste of meat but also enhances its flavor and aroma. You can find it in the Asian section of grocery stores.

If you do not have enough time to let the pork belly marinate overnight, you can air dry or sun-dry it with the skin-side up for at least 4 hours before roasting.

Make sure not to put seasoning mix on the pork belly skin. It will affect the crispiness of the skin as the seasoning mix caramelizes while roasting.

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