Thịt Heo Quay (Crispy Vietnamese Pork Belly)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring incredibly crispy pork belly with a tender, juicy interior. The skin is rendered to a perfect crunch, seasoned with aromatic spices.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork belly1 kg
- Five-spice powder1 tbsp
- Salt2 tbsp
- Sugar1 tbsp
- White vinegar2 tbsp
- Baking soda1 tsp
- Water1 cup
Các bước
- 1
Score the meat side of the pork belly, being careful not to cut through the skin. Rub salt and five-spice powder generously into the meat.
- 2
In a small bowl, mix white vinegar and baking soda. This will help create bubbles for crispier skin.
- 3
Pat the skin dry thoroughly. Rub the vinegar and baking soda mixture evenly over the skin.
- 4
Preheat oven to 160°C (320°F). Place pork belly skin-side up on a rack over a baking sheet. Roast for 1 hour.
- 5
Increase oven temperature to 220°C (430°F). Roast for another 30-45 minutes, or until the skin is deeply golden brown and crackling. Watch carefully to prevent burning.
- 6
Let the pork belly rest for 10-15 minutes before slicing. This allows the juices to redistribute.
- 7
Slice and serve hot.
