Crispy Roasted Pork Belly (Thit Heo Quay)
This oven-roasted pork belly is surprisingly easy to make at home.
- 3 lbs pork belly
- 1-inch ginger (unpeeled, cut into thin coins)
- 2 scallions/green onions
- 1 large shallot (peel, slice into thin wedges)
- 1/2 teaspoon Chinese five-spice powder
- 1 teaspoon granulated sugar
- 1 teaspoon sea salt
- 1 tablespoon chicken bouillon powder
- 2 teaspoons Shaoxing cooking wine
- 2 teaspoons white vinegar
- Add about 1-1/2 quarts water (or just enough to cover pork) to a medium pot and bring it to a boil. Add the aromatics (ginger, scallions, and shallots), then the pork belly. Reduce the heat and simmer for about 10 minutes to parboil. Remove the pork belly from the pot. Once it’s cool enough to handle, cut slits into the underside to help it marinate more quickly.
- In a small bowl, mix together five-spice powder, sugar, salt, chicken bouillon powder, cooking wine and white vinegar. Apply all over pork belly, including the skin. Set aside to marinate while preheating oven.
- Preheat oven to 400°F. Place the pork skin side up on a baking tray or roasting pan. Wipe the skin layer with paper towels to get the skin really dry. Roast for 35 minutes.
- Switch to broil at 400°F for 15 minutes or until skin is puffy and crispy. Rotate if necessary for even crispiness. Be careful of pork skin explosions. If there is any burnt spot, just scrap it away with a knife when done roasting. Slice into bite-sized pieces and enjoy!
This recipe will yield a juicy interior with a crispy crackling skin. It’s a taste of Chinatown without ever having to leave the house. Add the aromatics (ginger, scallions, and shallots), then the pork belly.
Reduce the heat and simmer for about 10 minutes to parboil. Once it’s cool enough to handle, cut slits into the underside to help it marinate more quickly.
In a small bowl, mix together five-spice powder, sugar, salt, chicken bouillon powder, cooking wine and white vinegar. Apply all over pork belly, including the skin. Place the pork skin side up on a baking tray or roasting pan.
Wipe the skin layer with paper towels to get the skin really dry. Switch to broil at 400°F for 15 minutes or until skin is puffy and crispy.
If there is any burnt spot, just scrap it away with a knife when done roasting.
