I absolutely adore this pork belly recipe because the crispy skin paired with the juicy, flavorful meat feels like a culinary masterpiece in every bite. Plus, the five-spice and soy sauce infusion gives it that savory, umami punch I can’t resist—it’s comfort food with a sophisticated twist!
I delight in the creation of dishes that are harmonious blends of flavors and textures, and one of my favorites is Crispy Roasted Pork Belly, or Thit Heo Quay. Pork belly, with skin on, is seasoned with five-spice powder, salt, and white pepper.
The crispy perfection of this dish is elevated by a touch of soy sauce, rice wine vinegar, and garlic. The result is a savory delight, rich in protein and satisfying to the taste buds.
Ingredients
Pork belly: It is rich in fat and collagen.
It adds savory depth and texture.
Salt: Heightens every taste; vital for crackling skin.
Sugar levels out taste; it is pivotal in taste balance.
In some ways this may be functionally similar to what salt does in balancing flavors, but sugar actually – and literally – tastes good, of course, in addition to doing its flavor-enhancing job.
And like salt, too, sugar has other important jobs as well.
One of the most important in this context is that sugar is involved in the Maillard reaction and in caramelization, both of which are central to the browning of foods, with major implications for flavor and appearance both.
Five-Spice Powder: An aromatic mix that brings warm, complex notes.
White Pepper: Subtle heat; complements other spices.
Cooking Oil: Ensures even crisping and flavor enhancement.
Vinegar made from rice wine: Contributes mellow sourness, and aids in meat tenderization.
The source material states the following:
Provides pungent aroma, deepens flavor profile: Garlic.
Soy sauce contributes a deep umami richness and a profound savoriness.
Ingredient Quantities
- 2 pounds pork belly, skin-on
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 tablespoon vegetable oil
- 1 tablespoon rice wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
Instructions
1. Prepare the Pork Belly:
The pork belly should be rinsed in cold water and dried well—using paper towels, for instance—before being prepared for cooking. The dish’s skin merits special attention; it should be scored with a sharp knife, taking care that you don’t cut through to the meat.
2. Season the Meat:
In a small bowl, combine the salt, sugar, five-spice powder, white pepper, and minced garlic. Apply this mixture to the meat side of the pork belly, ensuring the skin remains dry. For best results, allow the pork belly to marinate in the refrigerator overnight.
3. Preheat the Oven
Preheat your oven to 375°F (190°C).
4. Prepare the Baking Sheet:
Prepare a baking sheet by lining it with aluminum foil and then placing a wire rack on top of the baking sheet. Position the pork belly on the rack, making sure the skin side is facing up.
5. Oil and Vinegar Mixture:
Combine the oils and the vinegar in a small bowl. Brush this mixture over the pork belly’s skin so that it coats the skin evenly.
6. Start Roasting:
In the preheated oven, roast the pork belly for 1 hour.
7. Increase Oven Temperature
Following the first roasting period, elevate the oven temperature to 425°F (220°C).
8. Crisp the Skin:
Roast for another 20 to 30 minutes, or until the skin is crispy and golden brown. Take care not to burn it.
9. Rest the Pork:
Take the pork belly out of the oven and allow it to rest for around 10 minutes.
10. Slice and Serve:
Slice the pork belly and serve it hot, with soy sauce on the side for dipping. Crispy roasted pork belly is a real treat!
Equipment Needed
1. Sharp knife
2. Cutting board
3. Paper towels
4. Small bowl (2x)
5. Baking sheet
6. Aluminum foil
7. Wire rack
8. Oven
9. Basting brush
10. Meat thermometer (optional, for checking doneness)
FAQ
- What is the easiest way to ensure the pork belly skin gets crispy?To achieve a crispy texture, one must draw moisture out of the skin. This can be done by scoring the skin and salting it. Moisture is more effectively removed from the skin when salting and scoring are done before cooking, but they can also be done when finishing a previously cooked piece of meat. Oh, and the skin should also be cooked on a wire rack.
- Can I marinate the pork belly overnight?Certainly, allowing the pork belly to marinate overnight lets the flavors seep in more thoroughly. As a result, the finished dish has a more complex taste and a more pronounced flavor associated with the marinade.
- Is it necessary to use rice wine vinegar?If necessary, you can replace rice wine vinegar with apple cider vinegar or white vinegar. These alternatives serve the same culinary purpose as rice wine vinegar: to tenderize the meat and balance the flavors.
- How do I know when the pork belly is cooked?Utilize a meat thermometer; the internal temperature should attain 160°F (70°C). The epidermis ought to be a lustrous golden brown and make a crisp sound when tapped.
- Can this dish be prepared in advance?Certainly, you can make and keep the cooked pork belly in the fridge. Reheat it in the oven where it will regain its crispiness.
- What sides pair well with Thit Heo Quay?Steamed rice, pickled vegetables, and a side of chili sauce or soy sauce for dipping complement this dish nicely.
Substitutions and Variations
Sea salt or kosher salt can be used for salt.
When it comes to sugar, either brown sugar or coconut sugar can be used as a substitute.
For five-spice powder: a mixture of ground cinnamon, star anise, cloves, fennel seeds, and Sichuan pepper can be utilized to prepare a do-it-yourself variant.
For white pepper: black pepper may be used, although its flavor profile is somewhat different.
You can substitute canola oil or sunflower oil for vegetable oil.
Pro Tips
1. Poke Holes in the Skin: Use a sharp skewer or needle to gently poke small holes all over the skin before scoring it. This helps the skin crisp up better during roasting.
2. Dry the Skin Thoroughly: After washing the pork belly, use a hairdryer on a cool setting to ensure the skin is completely dry. This tip ensures maximum crispiness during roasting.
3. Use Baking Soda: Dust a small amount of baking soda over the skin before applying the oil and vinegar mixture. Baking soda helps tenderize the skin and promotes crispiness.
4. Chill Uncovered: When marinating overnight, leave the pork belly uncovered in the refrigerator. This allows the skin to dry out more, crucial for achieving a crispy texture.
5. Rotate and Monitor: During the final high-heat roasting phase, rotate the baking sheet if necessary to promote even crisping. Keep an eye on the pork to avoid burning.
Crispy Roasted Pork Belly Thit Heo Quay Recipe
My favorite Crispy Roasted Pork Belly Thit Heo Quay Recipe
Equipment Needed:
1. Sharp knife
2. Cutting board
3. Paper towels
4. Small bowl (2x)
5. Baking sheet
6. Aluminum foil
7. Wire rack
8. Oven
9. Basting brush
10. Meat thermometer (optional, for checking doneness)
Ingredients:
- 2 pounds pork belly, skin-on
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon five-spice powder
- 1/2 teaspoon white pepper
- 1 tablespoon vegetable oil
- 1 tablespoon rice wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
Instructions:
1. Prepare the Pork Belly:
The pork belly should be rinsed in cold water and dried well—using paper towels, for instance—before being prepared for cooking. The dish’s skin merits special attention; it should be scored with a sharp knife, taking care that you don’t cut through to the meat.
2. Season the Meat:
In a small bowl, combine the salt, sugar, five-spice powder, white pepper, and minced garlic. Apply this mixture to the meat side of the pork belly, ensuring the skin remains dry. For best results, allow the pork belly to marinate in the refrigerator overnight.
3. Preheat the Oven
Preheat your oven to 375°F (190°C).
4. Prepare the Baking Sheet:
Prepare a baking sheet by lining it with aluminum foil and then placing a wire rack on top of the baking sheet. Position the pork belly on the rack, making sure the skin side is facing up.
5. Oil and Vinegar Mixture:
Combine the oils and the vinegar in a small bowl. Brush this mixture over the pork belly’s skin so that it coats the skin evenly.
6. Start Roasting:
In the preheated oven, roast the pork belly for 1 hour.
7. Increase Oven Temperature
Following the first roasting period, elevate the oven temperature to 425°F (220°C).
8. Crisp the Skin:
Roast for another 20 to 30 minutes, or until the skin is crispy and golden brown. Take care not to burn it.
9. Rest the Pork:
Take the pork belly out of the oven and allow it to rest for around 10 minutes.
10. Slice and Serve:
Slice the pork belly and serve it hot, with soy sauce on the side for dipping. Crispy roasted pork belly is a real treat!
