Thịt Heo Quay (Vietnamese Roasted Pork Belly)

Ingredients

• about 910 g Pork belly
• 2 teaspoons Five-spice powder
• 2 teaspoons Salt
• 1 teaspoon Sugar
• 3 cloves Garlic
• 2 Shallots
• 1 tablespoon Rice vinegar
• 1/2 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Take the about 910 g of pork belly and score the skin in a crosshatch pattern using a sharp knife, cutting through the skin but not deep into the meat. Pat the entire about 910 g of pork belly very thoroughly dry with paper towels. Mince the 3 cloves of garlic and the 2 shallots.
2. 2In a small bowl, combine the 2 teaspoons of five-spice powder, 1.5 teaspoons of the 2 teaspoons of salt, 1 teaspoon of sugar, the minced 3 cloves of garlic, and the minced 2 shallots. Mix these ingredients thoroughly to create a paste.
3. 3Rub this spice paste evenly onto the meat side of the about 910 g of pork belly, making sure to avoid getting any on the skin. Turn the pork belly over, then brush the skin side with the 1 tablespoon of rice vinegar. Sprinkle the remaining 0.5 teaspoon of salt generously over the vinegared skin.
4. 4Place the about 910 g of pork belly, skin-side up, on a wire rack. Set this wire rack over a baking sheet. Pour the 1/2 cup of water into the baking sheet, underneath the wire rack.
5. 5Preheat your oven to 175°C. Once preheated, carefully place the baking sheet with the pork belly into the oven. Roast the pork belly at 175°C for 60 minutes.
6. 6After 60 minutes, increase the oven temperature to about 230°C (230°C) without removing the pork belly. Continue to roast for another 15 to 20 minutes, or until the skin is visibly puffed up, golden brown, and crispy, and you may hear crackling sounds. The internal temperature of the pork belly should reach 63°C when measured with a meat thermometer in the thickest part of the meat.
7. 7Carefully remove the baking sheet from the oven. Let the roasted pork belly rest on the wire rack for 10 minutes; this allows the juices to redistribute, ensuring a tender and flavorful result. After resting, slice the pork belly into desired pieces and serve.

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