Traditional Vietnamese Recipe - HEO QUAY (CRISPY ROAST PORK BELLY)
1 kg pork belly
10ml Rice Wine
10ml Rice Vinegar
1 Tbsp Salt
***Mix #1 to marinate the meat***
1 tsp salt
2 tsp sugar
1 tsp five-spice powder
½ tsp pepper
1 tbsp hoisin sauce
***Mix #2 for the skin***
4 tsp salt
2 tsp white vinegar
##For Skin overnight##
2 limes sliced thinly
3 tbsp salt
Combine all ingredients for mix#1 and mix#2 in 2 separate bowls.
In a bowl, soak the meat with salt, vinegar and white wine for about 20 minutes.
Put meat into pot, pour cold water. Boil. Wait for the meat to boil for 3-5 minutes, turn off the heat, rinse with cold water, use a tissue to dry the meat completely.
Use a sharp toothpick to skew the skin of the meat. but not deep, avoid fat coming out of the meat when baking.
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.
For the skin brush some of mix #2 on the skin and then apply 1 layer of salt, then apply lime slices over the salt layer. Wait for the lime layer to dry, then apply another layer of salt and lime slices.
Place meat on a plate covered in cling wrap (the skin facing up) for 6-8 hours or overnight.
Before baking, remove salt and lime slices, and wipe dry with kitchen paper.
Preheat the oven to 200°C/ 400°F. Place the piece of pork with the skin side down on a cake tray with baking tray lined with aluminum foil below to catch the fat. 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. 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 skin with kitchen paper and spread mix #2 again. Roast for 10 minutes.
Remove from oven, allow to cool.
Slice thinly and serve with steamed rice or can be eaten as a beer snack served with lemongrass stalks, chili and Chanise mon creeper/ la mo leaf to roll pork into small parcels and dipped into fermented shrimp sauce.