How to make EASY and Crispy Roasted Pork Belly – Thit Heo Quay

Easy way to make a Crispy Roast Pork Belly. Give it a try you will love it.
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* For Vietnamese Baguette/ Bánh Mì recipe click the link below
* For French Baguette / Banh Mi Baguette recipe click into this link


*(Marinate the meat)
2 lbs pork belly
1 Tbsp cooking wine (Mai Que Lo or Mei Kwei Lu Chew)
2-1/2 tsp sugar
1 to 1-1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1-1/2 tsp 5 spice powder
*(for the skin)
1 tsp white vinegar
3/4 to 1 tsp coarse kosher salt
* Wipe the skin dried before applying vinegar.
* Let the pork marinate overnight/24 hours in the refrigerator with the skin side up (Do not cover the skin. The skin need to be DRIED for it to be crispy.)
*Allow the meat to return to room temperature 30 mins before cooking.
*Preheat oven to 400°F. Position the oven rack at the second shelf from the bottom. Roast the meat for 50 mins.
*Adjust the cooking time (longer or shorter) depending on the size of the meat.
* * Cooking time is slightly different, depending on the temperature of your oven. You may need to cook your meat a couple minute longer or shorter. After that adjust the oven to “Broil” on high keep the baking pan at the same rack. Broil the meat until the skin are crispy and golden all around, it’s may take 10-15 mins. Remove the meat, let it cooled for few mins before serving! Enjoy!!!
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Nguyên liệu:
2 pound = 900 gr hay 1 kg thịt ba rọi
1 Mcanh rượu Mai Quế Lộ
2 1/2 mcafe đường
1 hay 1 1/2 mcafe muối
1/2 mcafe tiêu
1 mcafe bột tỏi
1 mcafe bột hành
1 1/2 mcafe bột ngũ vị hương
(Phần da)
1 mcafe giấm trắng
3/4 hay 1 mcafe muối
*Dùng khăn giấy lau cho da thật khô xong rồi thoa giấm và rắc muối lên.
*Ướp thịt qua đêm trong tủ lạnh, không được đậy để cho da được khô. Da càng khô thì khi nướng da càng giòn.
* Lấy thịt trong tủ lạnh ra, để ra ngoài 30 phút trước thi nướng để cho thịt bớt lạnh.
*Phải làm nóng lò 400°F trước. Để vỉ nướng ở vị trí thấp số 2 thì thịt không bị cháy.
*Tùy thịt lớn hay nhỏ, dày hay mỏng, Bạn phải tăng hay giảm thời gian nướng để cho thịt được chín ngon.
*Tùy nhiệt độ của mỗi lò khác nhau, bạn có thể nướng thịt lâu hơn hay là nhanh hơn thời gian của mình.
*Sau khi nướng thịt được 50′ thì chỉnh nhiệt độ lò lên “Broil” chế độ “high”, vẩn giữ vỉ nướng ở vị trí củ. nướng đến khi da giòn phồng đều lên thì lấy thịt ra. Chờ thịt nguội tí xíu thì cắt và dùng. Chúc các bạn thành công!

* Bấm vào đây xem công thức Cách làm Bánh mì Việt Nam:


  1. The Beth Kitchen
    Vietnamese Crispy Roast Pork Belly is a very popular dish in Vietnam.     The roast pork are typically served with fine rice noodles wrap in lettuce, fresh herbs and sweet / sour dipping sauce.  The highlight of this recipe is the roast pork skin is the very crispy and the meat is very juicy.

  2. NiceGuy Jo-El


  3. I just attempted this. 400°F for 15 minutes, then broiling/grilling isn't enough to render the fat. It needs at least double, if not triple that. Wrapping the meat in foil, then salting the skin creates a moist belly, and crispy skin. I found a belly with the least fat I could and I had the meat at room temperature before cooking it. If you can find an extremely lean belly, then this may work.

  4. That great Vietnamese accent

  5. efren arnold

    thank you for the recipe chef. i have to turn my oven temperature 280 degree because mine started to burn

  6. I can’t cook at all. I’m the worse cook in the world. I followed this recipe and my skin was crispy and good my meat was tender. I loved it. If I can do it anybody can

  7. efren arnold

    so you dont have to turn the meat around chef?

  8. Kolay Doğal Yemek Tarifleri

    Thank you very much.good

  9. Hermen V Ali

    Love that crispy roast pork belly

  10. Nice very good

  11. YES!!! It Worked!!!!! After numerous attempts at trying & failing to make crackling in the past. I did need to leave it with both top & bottom oven elements on for about 40 mins not 15 though, after an initial 30 minutes in a high oven. Then let it sit in the turned off oven for a further 10 or so minutes…. YUM! Thank you.

  12. sau cu nyuk…. ! yay…

  13. Thanks

  14. Sonny Regato

    Yummy food and pretty lady,Thank you Darling.

  15. So it’s 50 minutes on bake and 15 minutes on bake? I had to rewatch to make sure…

  16. SkipperbySkip

    That looks delicious. Thanks for sharing.

  17. This looks amazing. Pork belly is also good in a miso soup.

  18. Yu ling Yong

    Hi, Beth I try your recipe it was very good n the cracking oh so good, my husband was very impress. Thank you for sharing God Bless

  19. Khonsavanh Hemsouvanh

    So you bake for 50 min then broil???

  20. Donnie johnson

    When she made that first cut into the crispy skin 🤤