How to make CRISPY ROAST PORK - Thịt heo quay | Helen's Recipes

Mix a teaspoon of salt, 2 teaspoons of sugar, a teaspoon of five-spice powder, and half a teaspoon of pepper in a bowl to create marinade mix number one.

In another bowl, mix 2 teaspoons of salt with 1 teaspoon of vinegar to create marinade mix number two.

Wash the pork belly thoroughly and pat it dry with kitchen paper.

Make shallow cuts, about 1cm deep and 2cm thick, across the length of the pork belly.

Rub marinade mix number one all over the pork belly, avoiding the skin.

Place the pork belly upside down and pat the skin dry.

Spread marinade mix number two over the skin, using a brush, spoon, or knife.

Refrigerate the pork belly for at least 3 hours or overnight.

Preheat the oven to 200 degrees Celsius.

Place the pork belly in the oven for 20 minutes with the skin facing down.

Remove the pork belly, turn it over so the skin is facing up, and pat the skin dry with kitchen paper.

Brush marinade mix number two on the skin again.

Optionally, poke the skin with a fork or skewer to help it crisp up.

Return the pork belly to the oven for another 20 minutes.

After 20 minutes, check for crispy skin with small bubbles; remove and pat dry again.

Spread marinade mix number two on the skin once more and roast for an additional 20 minutes.

Remove the pork belly from the oven immediately to maintain crispiness.

If the skin is slightly burnt, trim the charred parts with a knife.

Let the pork belly rest for about 15 minutes before cutting into pieces.

Equipment Needed

Spice Level: