Crispy Roasted Pork Belly (Heo Quay)

Tutorial video

Ingredients (22)

• 1.5 kg pork belly
• 15 g white wine
• 15 g white vinegar
• 10 g ginger, sliced
• 20 g red onion, sliced
• 5 g garlic, minced
• 10 g granulated sugar
• 4 g salt
• 2 g MSG
• 3 g five‑spice powder
• 2 g ground black pepper
• 2 g onion powder
• 2 g garlic powder
• 2 g cinnamon powder
• 30 g soy sauce
• 30 g water
• 20 g granulated sugar
• 20 g chili sauce
• 20 g oyster sauce
• 1 g cornstarch
• 0.5 g five‑spice powder
• a small slice of ginger

Nutrition (per serving)

Calories

940 kcal

Carbohydrate

55 g

Protein

75 g

Fat

260 g

Fiber

0 g

Sodium

850 mg

Instructions

• Pat the pork belly dry and score the skin.
• Rub the meat side with white wine, white vinegar, ginger, red onion, and garlic.
• Mix sugar, salt, MSG, five‑spice powder, pepper, onion powder, garlic powder, and cinnamon powder; rub this seasoning onto the meat side.
• Let the pork marinate for at least 30 minutes at room temperature.
• Place the pork belly skin side up on a rack and dry the skin in a low oven at 100 °C for 60 minutes.
• Increase oven temperature to 150 °C and roast for 30 minutes.
• Raise temperature to 200 °C and roast an additional 15 minutes until the skin puffs and turns golden.
• While the pork roasts, combine soy sauce, water, sugar, chili sauce, oyster sauce, cornstarch, five‑spice powder, and a small slice of ginger in a saucepan; simmer until thickened to make the dipping sauce.
• Rest the pork for 10 minutes, then slice and serve with the warm dipping sauce.