Recipe: Thit heo quay – Crispy roast pork belly

Crispy roast pork belly - Thit heo quay

By Helen Le Published: November 26, 2011

  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 4 hrs 20 mins

  • Yield: 4-6 Servings

This is the simplest roasted pork recipe that you can find. But it turns out amazing.

  • Combine all ingredients for mix#1 and mix#2 in 2 separate bowls.
  • Make shallow incisions (1cm or 1/8 inch) along the length of the piece of pork. Each incision should be 2.5 cm or 1 inch away from the other.
  • Rub mix #1 over all sides of the piece of pork (except for the skin). Then place it upside down on a plate and use paper towel to wipe the skin clean and dry. Brush some of mix #2 on the skin and let it marinate in the refrigerater for 3 hours or overnight.
  • Preheat the oven to 200°C/ 400°F. Place the piece of pork with the skin side down on a baking tray lined with aluminium foil. Roast for 20 minutes.
  • Remove the pork from the oven, flip it over (the skin side is now facing up). Use paper towel to wipe the skin dry. (You can use a fork or a skewer to poke all over the skin to help it blows up, but it’s not a must.) Brush mix #2 on the skin again. Roast for another 20 minutes.
  • You will see bubbles start appearing on the skin. Take it out of the oven, wipe the fat on the skin and spread mix #2 again. Roast for the last 20 minutes. So it takes 1 hour in total.

– The vinegar and salt is crucial make the skin dry and crispy. You don’t have to use up all of mix #2 but make sure you spread enough salt to help the skin bubble. It may cause the skin to be salty, but you can scrape off the salt in the final product.

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19 comments on “Recipe: Thit heo quay – Crispy roast pork belly


Bạn là người Việt tại sao ko nói tiếng mẹ đẻ của mình trong video sẽ thân thiệt hơn, bạn có vẻ nhắm vào khán giả nước ngoài hơn là những người trong nước, mình cảm thấy trang web và video của bạn mục đích là cơ hội bussiness và quảng cáo? Chứ ko giống như là nơi dành cho những người yêu thích nấu ăn chia sẽ việc ẩm thực. Mình chỉ chia sẽ cảm nhận của mình.

Cảm ơn bạn đã góp ý. Việc mình dùng tiếng Anh là ngôn ngữ chính của trang web này là do nhiều lý do, một lý do trong đó là số lượng người Việt đọc/hiểu tiếng Anh nhiều hơn số lượng người nước ngoài biết tiếng Việt rất nhiều. Đúng là mình muốn nhắm vào khán giả nước ngoài nhiều hơn, và mình nghĩ không có gì sai khi quảng bá văn hóa ẩm thực Việt đến bạn bè quốc tế. Mặc dù vậy mình cũng đã cố gắng viết bằng cả 2 thứ tiếng để tiện cho người đọc. Ngoài ra, bạn thấy trang web của mình quảng cáo ở đâu vậy? Đây hoàn toàn là trang web phi lợi nhuận, mình bỏ rất nhiều tâm huyết và thời gian chỉ đơn giản để chia sẻ chứ không hề nhận được bất kì lợi nhuận gì từ nó (thậm chí còn tốn tiền đi ăn để viết bài). Mà kể cả sau này mình có đăng quảng cảo trên trang web này mình nghĩ cũng hoàn toàn là điều bình thường, nếu cân nhắc khối lượng công việc và thời gian mình đã bỏ ra cho nó 🙂

thanks Danang cuisine… Just ignored whoever that person is… If he/she doesn’t like, then walk away…WHO CARES who she/he ‘s… If she/he wants in Vietnamese why she/he used nickname in ENGLISH…
You put so much time to show us.. We always truly appreciate your hard work…  Many many Americans love eating this food also.. they always curious how to do it… I think they just like me, deeply appreciate for what you ‘ve done…
For ads, that person doesn’t know…it isn’t from yours, but any1 always can post ads since your blog is free, so sometimes they ads…and that person must doesn’t have a sercurity block all ads.. For mine.. I don’t have any problems since I blocked all of them… If I was you.. just tell that person … sorry, if you don’t like, not welcome you here…  That kind of people…  “an chao’ da’ bat’. “.. khong biet le^~! ddo la’ gi…  If she/ he is nice to say in different way  like ” co the post in Vietnamese”  , then you may reconsider to write in Vietnamese….

Again, please keep up with your hard work… Don’t let your spirit down…

I always love your blog…  Thanks for sharing….

I’m going to try this recipe to see how the outcome will turn out..

Penny Ong

Thanks Danang Cuisine. I followed your recipe closely and I am rewarded with super crispy roast pork – surpases those that I have eaten in reataurant and food joint. I did mine last week and the cruchiness is like you can hear it as you bite. As I post my comment i have another one in the oven baking . Thank you indeed for the recipe.   Truly this is more crispy and crunchy than the Chinese and Hong Kong version. 


 Wow…it took me over 15 mins to read the comments in Vietnamese.   Dang, my Vietnamese is getting bad!  I’m not sure what the Artofcooking was trying to say but I do know that i appreciate you posting in English.  I know there are a lot of Vietnamese Americans like myself who for various reason are not as literate as we should be in our birth language.  So on behalf of those of us like me, we thank you for posting in English.  That being said, I would think that posting recipes in English would garner a bigger audience.  In addition, I would imagine that coming from a rich ethnic background like those of the Vietnamese people, we would want to expand our influences to other cultures.  What better medium to do this in than English.  English is one of the mostly used language in the world.  Why not take advantage of that and use English to show other cultures the culinary wonders of the Vietnamese people?  Anyhow, I just wanted to thank you for taking the time out to post these recipes.  Much appreciate it!     

quang Le, Edmonton, Canada.

Hello Uyen,
Khong biet noi gi hon la Congratulation em. The he tre tui em gioi lam. Anh cung ng DaNang. Anh dinh cu Canada da 21 nam. Cung hau dai hoc va lon len va tam bien Danang moi ngay. Rat mung va thay em point out su khac biet trong bun bo Hue cua Da Nang va cua Hue. Anh cung co 7 nam hoc tai Hue va an Bun bo o Hue ma cung chang nho la mon hanh chua em vua noi va vua day ng ta lam nua. Anh rat ngac nhien va than phuc em lam. Tuoi tre tai cao. Chuc hai em dong day tinh thuong trong nhung cong viec nho nho  hang ngay ma em dang lam. Con gai Danang tay bang mieng, trung hau, dam dang. Rat cam on va chao than ai nguong mo hai em. Appreciated. Quang Le.

Helen Le

 WOW that is a great success! Thank you for your feedback! If you have a photo of the food you made pleasse share with us 🙂

    Helen Le

    I used table salt. It will be salty but you need the salt to make the skin crispy. You can scrape off the salt when finished.


Do you think the 400 F is a typo. I had to crank up the oven to 450F in order to achieve somewhat “bubble skin”. I also had to move the oven rack to the highest level to get the bubbles on the skin. The meat tasted really good though.

    Helen Le Post author

    Every oven works differently. It’s just my suggestion and can be adjusted 😉 I’m glad it worked out well when you made the changes ^^

    Helen Le

    Every oven works differently. It’s just my suggestion and can be adjusted I’m glad it worked out well when you made the changes ^^

Torben Pasucha

Ist das überhaupt ein Hackebeil? Sieht mir nach chinesischem Gemüsemesser aus. Die Leistung schien nach den harten Schlägen auch ziemlich schnell nachzulassen.

Sieht super lecker aus.

    Helen Le

    Was ist der Unterschied zwischen einem Hackebeil und einem chinesischem Gemüsemesser? Sind sie nicht gleich?

    Torben Pasucha

    Eigentlich nicht. Siehe:
    “[…]Unlike meat cleavers, which have thick, heavy blades and a blunter edge for hacking through bone, vegetable cleavers have thin blades that taper gently to a honed edge, for cleanly slicing vegetables and other, more delicate boneless foods.”

    Ob die Klinge währenddessen wirklich nachgelassen hat, oder ob es an etwas anderem lag(weniger hart zugeschlagen), weiß ich natürlich nicht genau.

    Habs jetzt auch mal nachgemacht und ist in der Tat super lecker! Werd ich öfters machen, wenn ich nicht so viel Arbeitszeit fürs Fleisch aufwenden will.

Lê Trường Pha

Nếu như chị dùng tăm nhọn châm đều vào da thì nướng nó sẽ giòn hơn 🙂

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