Vietnamese Crispy Pork Belly
Vietnamese Crispy Pork Belly
Ingredients
- 1 kg pork belly, skin on, boneless
- 1/4 cup white vinegar, plus more for rubbing skin
- 2 tablespoons coarse sea salt, or as needed
For the Marinade (Suggested)
- 1 teaspoon five-spice powder
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 garlic, cloves, minced
- 1/2 teaspoon white pepper
Instructions
- 1
Thoroughly pat the pork belly dry with paper towels, ensuring all surfaces are free of moisture.
⏱️ 5 min
- 2
Score the skin of the pork belly with a sharp knife, making parallel cuts about 1 cm apart, without cutting into the meat. Then, use a needle tool to prick the skin all over. This helps the skin crisp up during cooking.
⏱️ 10 min
- 3
Bring a large pot of water to a rolling boil. Add 1/4 cup of white vinegar to the boiling water. Carefully place the scored and needled pork belly into the pot, skin-side up if possible, ensuring it is submerged. Blanch for 5-7 minutes. This step tightens the skin and helps remove excess moisture.
⏱️ 10 min•🌡️ 100
- 4
Using tongs, carefully remove the blanched pork belly from the hot water. Place it on a tray, skin-side up. Transfer the tray with the pork belly to the refrigerator and leave it uncovered for 2-3 days. This crucial drying step is key to achieving crispy crackling.
⏱️ 5 min
- 5
After the pork belly has thoroughly dried, prepare the marinade by combining five-spice powder, sugar, soy sauce, hoisin sauce, minced garlic, and white pepper in a small bowl. Apply the marinade generously to only the meat side of the pork belly, being careful not to get any on the skin.
⏱️ 10 min
- 6
Preheat your oven to 180°C (350°F). Wrap the meat side of the marinated pork belly tightly in aluminum foil, leaving the skin completely exposed. This protects the meat from drying out while allowing the skin to crisp.
⏱️ 5 min•🌡️ 180
- 7
Rub the exposed skin with a small amount of white vinegar using a spatula or brush. Then, generously sprinkle coarse sea salt all over the skin, ensuring an even layer.
⏱️ 5 min
- 8
Place the prepared pork belly in the preheated oven, ideally on a rack set over a baking tray, positioned at an angle to allow fat to render and drain. Roast for 60-90 minutes, or until the skin begins to puff up and crisp.
⏱️ 90 min•🌡️ 180
- 9
Increase the oven temperature to 220°C (425°F) or switch to the grill/broil setting (watching carefully). Continue to roast for another 15-30 minutes, or until the skin is deeply golden brown, bubbly, and 'ULTRA crispy'. Keep a close eye on it to prevent burning.
⏱️ 30 min•🌡️ 220
- 10
Remove the crispy pork belly from the oven and let it rest for 10-15 minutes before cutting. This allows the juices to redistribute. Once rested, cut the crispy pork belly into bite-sized pieces and serve immediately.
⏱️ 15 min
Kitchen Tools
Vietnamese Crispy Pork Belly
- 1 kg pork belly, skin on, boneless
- 1/4 cup white vinegar, plus more for rubbing skin
- 2 tablespoons coarse sea salt, or as needed
For the Marinade (Suggested)
- 1 teaspoon five-spice powder
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 2 garlic, cloves, minced
- 1/2 teaspoon white pepper
Instructions
- 1
Thoroughly pat the pork belly dry with paper towels, ensuring all surfaces are free of moisture.
⏱️ 5 min - 2
Score the skin of the pork belly with a sharp knife, making parallel cuts about 1 cm apart, without cutting into the meat. Then, use a needle tool to prick the skin all over. This helps the skin crisp up during cooking.
⏱️ 10 min - 3
Bring a large pot of water to a rolling boil. Add 1/4 cup of white vinegar to the boiling water. Carefully place the scored and needled pork belly into the pot, skin-side up if possible, ensuring it is submerged. Blanch for 5-7 minutes. This step tightens the skin and helps remove excess moisture.
⏱️ 10 min•🌡️ 100 - 4
Using tongs, carefully remove the blanched pork belly from the hot water. Place it on a tray, skin-side up. Transfer the tray with the pork belly to the refrigerator and leave it uncovered for 2-3 days. This crucial drying step is key to achieving crispy crackling.
⏱️ 5 min - 5
After the pork belly has thoroughly dried, prepare the marinade by combining five-spice powder, sugar, soy sauce, hoisin sauce, minced garlic, and white pepper in a small bowl. Apply the marinade generously to only the meat side of the pork belly, being careful not to get any on the skin.
⏱️ 10 min - 6
Preheat your oven to 180°C (350°F). Wrap the meat side of the marinated pork belly tightly in aluminum foil, leaving the skin completely exposed. This protects the meat from drying out while allowing the skin to crisp.
⏱️ 5 min•🌡️ 180 - 7
Rub the exposed skin with a small amount of white vinegar using a spatula or brush. Then, generously sprinkle coarse sea salt all over the skin, ensuring an even layer.
⏱️ 5 min - 8
Place the prepared pork belly in the preheated oven, ideally on a rack set over a baking tray, positioned at an angle to allow fat to render and drain. Roast for 60-90 minutes, or until the skin begins to puff up and crisp.
⏱️ 90 min•🌡️ 180 - 9
Increase the oven temperature to 220°C (425°F) or switch to the grill/broil setting (watching carefully). Continue to roast for another 15-30 minutes, or until the skin is deeply golden brown, bubbly, and 'ULTRA crispy'. Keep a close eye on it to prevent burning.
⏱️ 30 min•🌡️ 220 - 10
Remove the crispy pork belly from the oven and let it rest for 10-15 minutes before cutting. This allows the juices to redistribute. Once rested, cut the crispy pork belly into bite-sized pieces and serve immediately.
⏱️ 15 min