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Vietnamese Crispy Pork Belly Recipe

Thịt Heo Quay Recipe (Vietnamese Crispy Pork Belly)

Vietnamese crispy pork belly is an incredible way to take your meal to the next level. Follow this recipe to whip up succulent pork that is undeniably juicy and flavorful.
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Course: Main Course
Cuisine: Vietnamese
Keyword: Thịt Heo Quay, Vietnamese Crispy Pork Belly
Level of Difficulty: Medium
Dietary Preference: Dairy-Free
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 845kcal

Equipment

  • Air Fryer
  • Pot
  • Knife
  • Chopping Board
  • Needle meat tenderizer
  • Basting Brush
  • Tongs
  • Aluminum Foil

Ingredients

  • 1.3 pounds pork belly
  • 6 small shallots
  • 0.7 ounces ginger
  • 2 star anises
  • 1 black cardamom
  • 1 tablespoon pepper
  • 1 tablespoon soy sauce
  • 2 tablespoons vinegar
  • 2 teaspoons onion powder
  • 1 teaspoon five-spice powder
  • 1 teaspoon annatto powder
  • 1 teaspoon ginger powder
  • 1 teaspoon paprika
  • 3 teaspoons salt
  • 1 tablespoon sugar
  • 0.7 ounces minced garlic
  • 0.35 ounces minced chili
US Customary - Metric

Instructions 

  • Boil water in a pot, then add pork belly (skin down), ginger, shallots, spices, and salt. Boil for 5 minutes, flip, and cook 3 more minutes.
    Briefly Boil The Pork
  • Combine the following ingredients: pepper, soy sauce, onion powder, five-spice powder, annatto powder, ginger powder, paprika, salt, and sugar. Mix well.
    Mix Well To Combine
  • Set aside a small portion of the marinade and use it as the dipping sauce.
    Small Portion Of The Marinade
  • After boiling, drain and pat the pork belly with paper towels to absorb the excess liquid. Score the meat side of the pork (see photo). Rub the marinade on the meat part of the pork on all sides.
    Rub The Marinade
  • Wrap the pork with aluminum foil, except for the skin side. Using the needle meat tenderizer, poke as many holes as you can on the skin’s surface.
    Wrap The Pork With Aluminum Foil
  • Mix vinegar with salt. Brush this mixture well on the skin.
    Brush This Mixture Well On The Skin
  • Refrigerate pork for 4 hours to dry the skin (or sun-dry/use a hairdryer). Preheat air fryer to 400°F. Air fry pork at 356°F for 15 minutes, skin side up. This is the first of 3 air frying sessions.
    Air Fry The Pork Belly
  • Brush the skin with the vinegar and salt mixture. Next, air fry it for 15 minutes at 375 degrees F.
    Brush The Skin
  • Remove the aluminum foil and brush the rest of the vinegar mixture on the skin.
    Air Fry It For 15 Minutes
  • Once done, air fry the pork for another 10 minutes at 400 degrees F.
    Remove The Aluminum Foil And Brush The Rest
  • Boil reserved marinade with a little water. Add minced garlic and chili pepper once simmering. Reduce heat and simmer until sauce thickens.
    Boil The Marinade
  • Let the pork rest for about 15 minutes, then cut it into pieces of your preferred size. Serve it with Bánh Mì (Vietnamese baguette), Bánh Hỏi (woven vermicelli), pickles, cucumber, and vegetable salad.
    Cut It Into Pieces

Video

Notes

  • The pork skin must be completely dry in order to achieve the desired crispiness.
  • Leave the skin uncovered when refrigerating.
  • If you don’t have a needle meat tenderizer, you can use a spike, fork, or toothpick to puncture the skin.
  • Baking powder, baking soda, mirin, and lime juice also provide the same effect as vinegar, so you can use them instead.
  • Some people also like to add a little fermented red bean curd to the marinade to give it a unique twist of flavor.

Nutrition

Calories: 845kcal | Carbohydrates: 18g | Protein: 17g | Fat: 79g | Saturated Fat: 29g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Cholesterol: 106mg | Sodium: 2053mg | Potassium: 571mg | Fiber: 3g | Sugar: 7g | Vitamin A: 299IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 3mg