Vietnamese Crispy Pork Belly (Thịt Heo Quay)

What is Thịt Heo Quay?

Thịt heo quay is Vietnamese crispy roast pork belly, with crackling skin and juicy meat seasoned with five-spice and garlic. Serve it with rice or bánh hỏi and a garlic-chili fish sauce dip.

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Vietnamese Crispy Pork Belly (Thịt Heo Quay)

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Ingredients

For the pork

• 2.5 lb pork belly
• 2 tablespoon garlic powder
• 2 tablespoon onion powder
• ½ tablespoon salt
• 1 tablespoon 5-spice powder

For the dressing

• ⅓ cup fish sauce
• ⅓ cup sugar
• 1 cup water
• 6 thai peppers sliced
• ½ head garlic minced
• ½ lime juiced

To serve

• Banh Hoi Vietnamese Woven Vermicelli
• Vietnamese Herbs
• Lettuce
• Scallion Oil
• Fried Shallots

Instructions

• Prep your pork belly the day before by first making slits on the meat side (until you reach the skin). Pat dry the skin side with a paper towel - we want the skin to be as dry as possible.
• In a small mixing bowl, combine garlic powder, onion powder, salt, and 5-spice powder. Gently marinate the meat side of the pork belly - do not get the spice mixture on the skin side.
• Wrap your pork belly with aluminum foil by only covering the meat side. Leave the skin side exposed. Using a knife, poke holes on the skin side - this will help the skin be crispy when we cook it. The more holes, the better.
• Leave the pork belly marinating in the fridge overnight with skin exposed.
• The next day, place the marinated pork belly in the air fryer. Gently brush vinegar and sprinkle salt on the skin. Start the air fryer at 320 F for 20 minutes.
• After 20 minutes, increase the temperature to 355 F for 25 minutes. Using a clean paper towel, dab the skin every 5 minutes to ensure crispiness.
• Cook the Banh Hoi according to package instructions or I like to soak mine in hot water for 5 minutes, drain, and microwave for 1 minute. Roll them and top with scallion oil and fried shallots.
• To make the dressing/dipping sauce, boil ⅓ cup of water. In a mixing bowl, add the ⅓ cup sugar. Then pour the boiling water to help dissolve the sugar. Then add ⅓ cup fish sauce, ⅔ cup cold water, 6 thai peppers minced, ½ lime juiced, and ½ head garlic minced. Set aside until ready to serve.
• Serve with side of fresh vegetables.