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.
For more delicious recipes visit my website
I hope you enjoy the recipe. Please, don’t forget to click ” Like “, “Share ” and ” Subscribe ” to support my channel. Thank you and enjoy!

* 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!!!
Nếu các bạn thích những món ăn của Thebethkitchen đã nhiệt tình chia sẻ với các bạn, thì mong các bạn ủng hộ Beth! Xin bấm ” Like “, ” Share ” và “Subscribe “. Thank you và Chúc các bạn thành công!

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:

Hóa học lớp 9 – Bài 44 – Rượu etylic – Tiết 1 🔥 9 Bí Ẩn Ly Kỳ Và Đáng Sợ Giấu Sau Bộ Bài Tây Mà…


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.

Thank you for this video! It’s the simplest one I’ve seen so far!

The first time I made this I burnt the skin but I could see that if I hadn’t burned it, it would have come out perfect and bubbly and crispy.

The second and third time I made it, the skin didn’t come out bubbly and crispy evenly, some spots were still smooth but hard crunchy, not crispy like yours.

I keep wondering why that is, is it because the skin is not dry enough? I left it in the fridge overnight with the skin side up uncovered each time. I feel like I keep doing something wrong.

We still devour it anyway though because it still tastes so good.

Robert Ma

It’s in the oven now, I’m assuming you meant 50 minutes. :). Gonna keep my eye on it! Thanks for the technique

jomalyn seloterio

Wait I’m confused you said 15 minutes and your discretion you write 50 minutes ? I watch 2x can you tell me what is right ?

matt's TV

I love that pork belly crispylicious thanks for sharing see you around


Cám ơn c đã chia sẻ, em đã làm thành công, e rất thích

Mary Luong

Cảm ơn BETH chị làm thành công ngay lần đầu tiên . Thịt thơm ngon da thì gion rum quá xuất sắc 👍😘

Ruth Cañuto

Thank u for this! A recipe that actually works! Achieved the crispness that i want!

Gamaelle Charles

I’ve tried so many recipes that have failed I hope this one works 😔

Alligator Pie

Only YouTube pork belly recipe I’ve seen where the meat was still juicy and the skin so crisp. There’s a lot of overcooked and dry pork belly vids out there. Very nice technique and results look perfect. ❤️

Arvin San Miguel

I tried it and didn't work. Tss 15 mins is not enough

Mama Wang

I tried using your recipe , the crispiness and taste was good but the skin is always burned after broiling. The first attempt, I broiled it for 15 mins accdg to your instruction, it was burned and I have to scrape off the charred skin. The second time, I cut the broiling to 10 mins, the skin was still burned. Have to scrape the charred skin again. Today I tried the 3 rd time, cooking it for 50 mins at 400F and broiled it for 6 mins. The skin was still burned.

What ami doing wrong? I put water on the pan except my rack was put on the second level. I just saw your video putting it on the lowest level . I just saw it now cos you didn’t mention this position in your video. Do I have to put it on the lowest rack all the time even when cooking at 400F?

Michael Nash

Just subscribed to your channel very nice. I also have channel and need subscribers, if you could subscribe it would be greatly appreciated. Thank You Papa Eats


You know the low quality videos are the best recipes bc they’re made by actual people who are cooks and not just influencers. Looks delicious

Leave a Reply

Your email address will not be published. Required fields are marked *