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Angle shot of crackly-skinned pork belly sitting in foil-lined tray, with crispy bubbles across the surface indicating perfect roasting.

Crispy Pork Belly - Thịt Heo Quay (Quick !)

Craving that crispy pork belly from your favorite Asian restaurant? After countless trials, I’ve nailed a foolproof, low-effort, and mess-free method for golden, crackly skin—in under 3 hours.
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Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 4 people
Author: Cielle

Ingredients

  • 2.2 lbs pork belly (1kg, with an even fat layer and smooth skin)

For Skin Treatment

  • white vinegar (enough to soak the skin)
  • 1 tsp fine salt
  • ¼ tsp baking powder (optional)
  • A little cooking oil

For Marinade (meat side only)

  • 1½ tsp salt (adjust to taste)
  • 2 tsp hoisin sauce (adjust to taste)
  • 1 tsp five spice powder
  • 1 tsp garlic powder

Instructions

  • Place pork belly (skin-side down) in boiling water. Blanch for 1 minute to soften the skin and remove any odor. Pat dry. Make a few shallow cuts in the lean meat (not through to the skin) to make slicing easier after roasting.
  • Place pork belly skin-side down in a shallow tray. Add enough white vinegar to cover just the skin. Let it soak for 30 minutes.
  • Rub marinade onto the meat side only. Place pork belly on aluminum foil, wrap the foil around the meat—leave the skin exposed. If uneven, level it out using onion slices or folded foil underneath.
  • Pat the skin completely dry. Lightly score a shallow criss-cross pattern with a knife. Rub the skin with the salt mixture. Let sit for 10 minutes to draw out moisture, then pat dry again.
  • Preheat oven to 160°C / 320°F. Roast pork belly in the middle rack for 45 minutes.
  • Brush a thin layer of oil over the skin. Move pork belly to the top rack. Broil at 200–220°C / 392–428°F with fan for 15–20 minutes, or until skin blisters and turns golden.
    Tip: Cover overly crispy spots with foil to let the rest catch up.
  • Let rest for 15 minutes. Then slice into bite-sized pieces. Enjoy that satisfying crunch!
Tried this recipe?Let us know how it was!