Thit Heo Quay (Vietnamese Crispy Roast Pork Belly)
Pork belly with shattering crackling and five spice meat, sliced and served with pickled onions and a sharp dipping sauce.
Made with Pickled red onions (cebollas encurtidas) and Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 45 plus drying
- LevelHard
- Costabout £3.05 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
The day before, pierce the skin all over with a sharp skewer or knife tip. Place the pork skin side up on a rack in the sink and pour over a full kettle of boiled water. Dry completely with kitchen paper.
- 2
Mix the fish sauce, garlic, five spice, sugar and pepper. Rub it into the meat sides only, keeping it off the skin. Rub the skin with the vinegar and half the salt.
- 3
Leave the pork uncovered on a rack in the fridge for at least 8 hours or overnight so the skin dries out.
480 min - 4
Heat the oven to 170°C (150°C fan). Brush the salt off the skin, then rub on the remaining salt. Roast on a rack over a tray for 1 hour 30 minutes.
90 min - 5
Raise the oven to 230°C (210°C fan) and roast for 20 to 30 minutes, watching closely, until the skin puffs up and crackles. The pork must be cooked right through.
25 min - 6
Rest the pork for 15 minutes. Meanwhile cook the rice in 450 ml water with a lid for 12 minutes and rest for 10 minutes.
12 min - 7
Cut the pork into thick slices with a serrated knife, skin up. Serve with rice, cucumber, coriander, your ready made pickled red onions and your ready made nuoc cham (see the base recipes).
Tips
- Dry skin is the secret to crackling. Never cover the pork in the fridge.
- Use a serrated knife and cut skin side up so the crackling does not shatter.
- If one patch stays soft, finish it under a hot grill for 2 minutes.
Storing and freezing
Cool within 1 hour. Keep sliced pork in the fridge for up to 3 days. Reheat on a tray at {t200} for 15 minutes until steaming hot all the way through, then crisp the skin under a hot grill. Freezes for up to 2 months.
Questions
Why is my crackling chewy?
The skin was not dry enough, or the oven was not hot enough at the end. Dry it overnight uncovered and finish at {t230}.
Is it gluten free?
Yes, with gluten free fish sauce and gluten free five spice. It is also dairy free, egg free and nut free.
Can I use a smaller piece?
Yes. Use 800 g and cut the 1 hour 30 minute roast to 1 hour 10 minutes before the final blast.
More made with pickled red onions (cebollas encurtidas)
Papas con Mole y Ejotes (Potatoes and Green Beans in Red Mole)
DFEFNFTostadas de Carnitas (Crisp Pork Tostadas with Pickled Onions)
DFEFNFTacos de Camaron a la Diabla (Devilled Prawn Tacos)
DFEFNFChar Siu Tofu Rice Bowls with Pickled Onions
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.