Monday, December 16, 2013
Crispy Roasted Pork Belly Recipe Homemade (Thit Heo Quay)
3 lb. Pork Belly
1 1/2 tsp. Five Spice Powder
3 tsp. Salt
1 tsp. Garlic Powder
1/2 tsp. Black Pepper
Rinse the Pork Belly with water while you use a knife to scrape the skin. Then put it in boiling water.
Once you see that it is no longer pink take it out, put on a rack, and let it air dry. Use a fork to poke little holes onto the skin.
Turn the Pork Belly over and make slits across the meat, about 1 inch apart. In a small bowl add in 3 tsp. Salt, 1 tsp. Garlic Powder, 1 1/2 tsp. Five Spice Powder
1/2 tsp. Black Pepper and mix. Marinate the Pork. Spread it in between the slits and the sides. Do not let it touch the other side of the Pork. Cover it with aluminum foil.
Turn it over, the skin should be showing. Pat the skin with paper towel. Make sure the skin is dry. Put in the refrigerator for 5 hrs.
After 5 hrs. take it out and let it rest at room temperature. Then spread Vinegar and sprinkle some Salt on top of the skin. Put it in the oven at 395°F for 50 minutes.
After 50 minutes take the Pork out and scrape off the Salt. Place it on a baking sheet. Pat it dry, poke more holes onto the skin, and pat dry again. Spread some Vinegar on top.
Put it back in the oven for another 30 minutes at 430 °F. After 30 minutes take it out of the oven. Flip it over and spread some Sesame Oil. Flip it back over and put it in the oven for another 10-15 minutes at 430 °F or until the skin becomes really crispy.
After you are done, cut it into small size pieces, and serve.