3 Ways to Eat Vietnamese Crispy Pork Belly (Thịt Heo Quay) 🐷✨

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce is lower in calories, and salt + water is a budget-friendly substitute.

Score the skin of the pork belly in a crosshatch pattern.

Rub salt and sugar into the pork belly, ensuring it gets into the cuts.

Sprinkle black pepper, garlic, and five-spice powder over the meat side.

Let the pork belly marinate for at least 1 hour, preferably overnight in the fridge.

Preheat the oven to 375°F (190°C).

Place the pork belly on a rack in a roasting pan, skin side up.

Roast in the oven for 1 hour until the skin begins to crisp.

Increase the oven temperature to 425°F (220°C) and roast for an additional 20-30 minutes until the skin is golden and crispy.

Remove from the oven and let it rest for 10 minutes.

Heat cooking oil in a pan over medium heat.

Cut the pork belly into bite-sized pieces and fry in the hot oil until crispy, about 3-4 minutes.

Serve with fresh herbs, lime wedges, and chili for garnish.

Cooking Techniques

Equipment Needed

Spice Level: