Thit Heo Quay: Vietnamese Crispy Pork Belly

This Thit Heo Quay recipe is about capturing Vietnamese cuisine's essence in every bite. The tender pork belly is seasoned just right and baked to perfection, resulting in juicy, flavorful meat. And the skin, oh the skin! It's crispy and bubbly and adds the perfect crunch to every bite. With only 7 ingredients and an easy-to-follow recipe, you'll love making this dish for any occasion, whether it's a weeknight dinner or a special event. So, let's get started!

Jump to:

• What is Thit Heo Quay?
• Watch the video: Thit Heo Quay Crispy Pork Belly
• Ingredients you'll need:
• Step-by-step instructions:
• What are the techniques for crispy pork skin?
• Tips and tricks for making the dish successfully
• How to reheat the crispy pork belly (Thit Heo Quay) leftover
• FAQ related to this recipe
• Full Recipe

What is Thit Heo Quay?

As a passionate foodie, I've encountered many delicious dishes, but Thit Heo Quay (pronounced as "tit-huh-way"), also known as Siu Yuk in Cantonese, definitely stands out. This classic Vietnamese dish has roots in China, and its name literally means "roasted pork." The combination of "thit" (meat), "heo" (pig), and "quay" (roasted) makes for a mouth-watering dish.

When preparing Thit Heo Quay, I use thick slabs of pork belly and roast them at high temperatures to achieve the perfect balance of crunchy skin and juicy, tender meat. The skin dries out, and the fat melts, creating a crisp, crackly, and bubbly texture that perfectly complements the rich flavor of the meat. Every slice is a symphony of flavor and texture, making it a must-try dish for any serious eater.

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Watch the video: Thit Heo Quay Crispy Pork Belly

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Ingredients you'll need:

• 2.4 lbs. pork belly (with skin on)
• 2 tablespoon Chinese ShaoXing cooking wine or dry sherry
• 1 teaspoon Chinese five-spice powder
• 2 tablespoon cumin
• 2 tablespoon fennel seeds
• 2 tablespoon white vinegar
• Rock salt (for coating)

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Step-by-step instructions:

Step 1 Prepping the pork:

1. Grab a sharp knife or tool with a pointed edge.
2. Hold the meat firmly with one hand and gently press the skin to create tension.
3. Use the tip of the knife to prick small holes in the skin, spacing them about half an inch apart.
4. Work your way around the entire piece of meat, taking care not to puncture the fat or flesh underneath.

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Step 2 Flip the pork belly over:

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Step 3 Season the pork belly:

1. Combine cumin, fennel seeds, and Chinese five-spice powder in a small bowl.
2. Use your hands to sprinkle the spice blend evenly over the flesh side of the pork belly, making sure to cover the entire surface.
3. Gently rub the spices into the flesh to ensure even distribution.

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Step 4 Let the pork belly marinate:

1. Place the pork belly into a container that's large enough to accommodate it.
2. Use paper towels to gently wipe down the skin, removing any excess moisture.
3. Chill the pork uncovered, for a minimum of 12 hours or overnight in the fridge.
4. As the pork belly chills, the flavors will infuse into the meat and create a more complex, delicious taste.

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Cooking the Pork belly:

Step 1 Let's get cooking:

Fire up your oven and set it to 350°F. It's time to give that pork belly the heat it deserves!

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Step 2 Unpacking the pork:

1. Remove the chilled pork belly from the refrigerator and place it on a large sheet of foil.
2. Fold up the sides of the foil to create a snug and sealed package around the pork belly.
3. Transfer the foil-wrapped pork belly to a baking tray.
4. Use paper towels to gently pat down the skin, removing any excess moisture.
5. Brush the skin with vinegar, ensuring an even distribution across the surface. This will help to distribute heat evenly and result in a perfectly crispy finish.

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Step 3 Salt and bake:

1. Sprinkle a generous amount of rock salt over the entire surface of the skin.
2. The rock salt will help to draw out moisture and create a crispy texture.
3. Slide the baking tray with the pork belly into the preheated oven and let it bake for 60 minutes.

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Step 4 Out of the oven:

Take the pork belly out of the oven and transfer it to your work surface.

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Step 5 Switch to the broiler:

Turn up the heat and switch the grill/broiler on medium-high. Position the shelf, so it's at least 12 inches from the heat source.

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Step 6 Scraping off the salt:

1. Using oven mitts, carefully unfold the foil from around the pork belly.
2. Use a spatula or similar utensil to scrape all the rock salt off the top and sides of the pork belly.
3. Discard the foil and any remaining salt.
4. Transfer the pork belly back onto the baking tray.

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Step 7 Getting golden and crispy:

1. Slide the tray with the pork belly under the grill or broiler.
2. Let it cook for 20-25 minutes, rotating the tray once to ensure even cooking.
3. Keep a close eye on the pork belly to ensure that the skin is cooking evenly and doesn't burn.
4. The skin should be golden, crispy, and puffed to perfection when done.
5. Remove the tray from the grill or broiler and let the pork belly rest for a few minutes before serving.

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Step 8 Serving time:

1. Use a sharp knife to slice the pork belly into thick, bite-sized pieces.
2. Place the slices onto a serving platter.
3. Serve the pork belly with classic mustard or your favorite dipping sauce on the side.
4. Garnish with fresh herbs or additional spices if desired.

Read:

• Crispy Pork Belly Recipe

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What are the techniques for crispy pork skin?

Here are some techniques for achieving crispy pork skin:

1 Scoring the skin:

When the skin is scored, the heat can penetrate the skin more efficiently, resulting in a crispy texture. The deep, even scores made in the skin allow the fat to render and escape, which in turn helps the skin to crisp up. Additionally, scoring the skin helps to prevent the skin from shrinking and curling during cooking, which can result in an uneven texture. 

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2 Drying the skin:

Drying the skin removes any excess moisture, which allows the skin to brown and crisp up during cooking. When the skin is wet, it will steam instead of crisp up, resulting in a soft, chewy texture. When the skin is dry, it will also prevent it from sticking to the pan or baking tray, resulting in uneven cooking and an unappetizing texture. 

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3 Brushing with vinegar:

The acid in the vinegar helps to distribute heat evenly, which results in golden and crisp skin. The vinegar also helps dry the skin, preventing it from steaming and producing a crispy texture. Additionally, vinegar can help prevent the skin from sticking to the pan or baking tray, resulting in uneven cooking and an unappetizing texture.

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4 Sprinkling with salt:

Additionally, salt is a natural seasoning that will help enhance the skin's flavor and make it more delicious. Salt helps to draw out moisture from the skin, preventing it from steaming and resulting in a crisp texture. The salt also helps brown the skin, giving it a golden color and a crisp texture.

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5 Cooking under high heat:

High heat will help brown the skin and evaporate excess moisture, creating a crisp and golden finish. Additionally, cooking the pork belly skin over high heat will help render the fat and result in tender and juicy meat.

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Why you'll love this recipe

• Tender, juicy pork belly: The pork belly is seasoned with a blend of spices and then baked until perfectly tender.
• Crispy, golden texture: The final step of broiling the pork belly creates a crispy, bubbly texture that perfectly contrasts the tender meat.
• 7 simple ingredients: This recipe only requires 7 simple ingredients, making it easy to prepare and accessible for anyone.
• Versatile dish: Thit Heo Quay can be served as a main dish, appetizer, or topping for rice or noodles.
• Cultural significance: This dish is integral to Vietnamese cuisine and reflects the country's cultural heritage.
• Perfect for any occasion: Whether you're entertaining guests, enjoying a family meal, or just looking for a delicious and easy-to-make dish, Thit Heo Quay is perfect for every occasion.

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The significance of each ingredient

The following ingredients are essential to making Thit Heo Quay recipe a success:

• Pork belly with skin on: This cut of meat is perfect for this dish as it provides the perfect balance of juicy, tender meat and crispy skin. For this recipe, pork belly with skin on is crucial to achieving the desired texture and flavor.
• Chinese cooking wine or dry sherry: The wine or sherry is used to marinate the pork belly, adding flavor and tenderness to the meat. The recommended choice is Shaoxing wine, a commonly used ingredient in Chinese cooking.
• Chinese five-spice powder: This blend of spices provides a unique and flavorful taste essential to this dish. The five-spice powder includes cinnamon, cloves, fennel, star anise, and pepper and can be found at any Asian store.
• Cumin: This spice adds a warm and earthy flavor to the dish, complementing the other herbs and ingredients.
• Fennel seeds: These seeds add a sweet and slightly licorice flavor to the dish, rounding out the flavor profile.
• White vinegar: This ingredient is used to brush the pork's skin before baking, helping to create a crisp and bubbly texture.
• Rock salt: This ingredient is used to top-coat the pork belly, helping to create a crispy skin. The salt draws moisture from the skin, creating a tight, crackling texture.

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Tips and tricks for making the dish successfully

Here are some additional tips and tricks for making Thit Heo Quay successful:

• Score the skin: Use a sharp knife to score the skin in a crosshatch pattern before baking. This will help the skin crisp up and allow the marinade to penetrate the meat.
• Marinate the pork belly overnight: Allowing the pork to marinate overnight will help to infuse it with flavor and ensure it is tender and juicy when cooked.
• Pat the pork belly dry: Before marinating, pat the pork belly dry with paper towels. This will help the marinade to stick to the meat and will also help the skin to crisp up.
• Brush with vinegar: Before baking, brush the skin with white vinegar. This will help to create a crisp and bubbly texture.
• Use a roasting pan with a rack: To ensure even cooking, use a roasting pan with a rack. This will also allow air to circulate around the pork, helping to prevent the skin from steaming and becoming soggy.
• Baste the pork with its own juices: While baking, baste the pork with its own juices to keep it moist and flavorful.
• Use high heat for the broiler: For the final step, turn on the broiler to high heat. This will help to create a crispy and bubbly skin on the pork belly.
• Let the pork rest before serving: After taking it out of the oven, rest for a few minutes before serving. This will allow the juices to redistribute, resulting in a more tender and juicy pork belly.
• Line the baking sheet: To prevent the pork belly from sticking, line it with aluminum foil or parchment paper. This will also make cleanup easier.
• Keep an eye on the broiler: When using the broiler, keep an eye on the pork belly. It can quickly burn, so check it frequently and adjust the heat if necessary.
• Experiment with toppings: Don't be afraid to experiment with different toppings and sauces. Try other herbs, spices, and seasonings to find the best combination.

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How to reheat the crispy pork belly (Thit Heo Quay) leftover

Pork Belly as a Starter:

This decadent dish is best enjoyed as a starter. Cold leftovers may not be as appetizing, but don't let that stop you! Go ahead and reheat the lean pork meat, but separate it from the fatty meat and crackling first.

Reheating Reminders:

Keep in mind that when reheated, the fatty meat may have a rubbery texture, and the cracklings may lose their crunch. You can reheat the lean meat in the oven or microwave to remedy this. 

There are several ways to reheat crispy pork belly leftovers:

1. Oven: Preheat your oven to 350°F and place the "lean meat" pork belly on a baking sheet. Bake for 10-15 minutes or until heated through.
2. Stovetop: Heat a pan over medium heat and add some oil. Place the "lean meat" pork belly in the pan and cook until heated, flipping occasionally.
3. Microwave: Place the "lean meat" pork belly on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.

Read:

• How to Reheat Crispy Pork Belly

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Substitutions and variations for this recipe

Here are some variations and substitutions for the Thit Heo Quay recipe:

• Meat: Pork belly is the traditional meat used in this dish, but you can also use other cuts of meat, such as pork shoulder or pork loin.
• Spices: Feel free to experiment with different spices in the marinade, such as adding garlic, ginger, or chili flakes.
• Wine or vinegar: If you don't have Chinese cooking wine or dry sherry, you can use rice wine or regular white wine for the marinade. White vinegar can be substituted with rice vinegar or apple cider vinegar.
• Top coating salt: Instead of rock salt, you can use other types of salt, such as sea salt or kosher salt.
• Serving suggestions: Try serving Thit Heo Quay with different side dishes, such as steamed vegetables, noodles, or a light salad.
• Sauce: Serve the pork belly with condiments, such as hoisin, chili, or soy sauce.

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Ideas for serving Thit Heo Quay

Thit Heo Quay is a versatile dish that can be served in many ways. Here are some ideas for serving this delicious dish:

• With steaming hot rice: Serve Thit Heo Quay with steaming hot rice for a comforting and filling meal.
• With a side salad: Serve the pork belly with a fresh side salad to balance flavors and textures.
• As a sandwich: Slice the pork belly and place it on a soft baguette with some fresh herbs and pickled vegetables for a delicious and portable meal.
• With noodles: Serve the pork belly sliced over a bed of noodles for a hearty and satisfying meal.
• As an appetizer: Serve the pork belly as a savory appetizer, sliced and topped with your favorite dipping sauces.
• With stir-fried vegetables: Serve the pork belly with a side of stir-fried vegetables for a balanced and nutritious meal.
• With buns: Slice the pork belly and serve it on soft buns with your favorite toppings and sauces for a delicious and satisfying meal.

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FAQ related to this recipe

Here are some answers to common questions about Thit Heo Quay:

How to pronounce Thit Heo Quay?

It is pronounced as "tit-huh-way."

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What type of meat to use?

A pork belly with skin on is the recommended cut of meat for this dish. It provides the perfect balance of juicy meat and crispy skin.

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How to store leftovers?

Thit Heo Quay can be stored in the refrigerator for 3-4 days. Wrap it in plastic wrap or aluminum foil to prevent it from drying out. 

Reheat the pork belly in the oven or stovetop until it is hot and crispy.

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Can I use a different type of wine or vinegar?

Yes, you can use any type of wine or vinegar that you have on hand. However, it is recommended to use Chinese cooking wine or dry sherry for the marinade and white vinegar for brushing the pork's skin.

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Can I use a different type of salt for the top coating?

You can use salt for top coatings, such as sea or kosher. Rock salt is recommended as it helps to create crisp skin.

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Can I use a different type of spice for the marinade?

Yes, you can use any type of spice that you have on hand. However, it is recommended to use Chinese five-spice powder for the authentic flavor.

Full Recipe