Crispy roast pork belly - Thit heo quay

By Helen Le Published: November 26, 2011

  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 4 hrs 20 mins

  • Yield: 4-6 Servings

This is the simplest roasted pork recipe that you can find. But it turns out amazing.

  • Combine all ingredients for mix#1 and mix#2 in 2 separate bowls.
  • Make shallow incisions (1cm or 1/8 inch) along the length of the piece of pork. Each incision should be 2.5 cm or 1 inch away from the other.
  • Rub mix #1 over all sides of the piece of pork (except for the skin). Then place it upside down on a plate and use paper towel to wipe the skin clean and dry. Brush some of mix #2 on the skin and let it marinate in the refrigerater for 3 hours or overnight.
  • Preheat the oven to 200°C/ 400°F. Place the piece of pork with the skin side down on a baking tray lined with aluminium foil. Roast for 20 minutes.
  • Remove the pork from the oven, flip it over (the skin side is now facing up). Use paper towel to wipe the skin dry. (You can use a fork or a skewer to poke all over the skin to help it blows up, but it’s not a must.) Brush mix #2 on the skin again. Roast for another 20 minutes.
  • You will see bubbles start appearing on the skin. Take it out of the oven, wipe the fat on the skin and spread mix #2 again. Roast for the last 20 minutes. So it takes 1 hour in total.

– The vinegar and salt is crucial make the skin dry and crispy. You don’t have to use up all of mix #2 but make sure you spread enough salt to help the skin bubble. It may cause the skin to be salty, but you can scrape off the salt in the final product.