Thịt Heo Quay (Crispy Pork Belly) Recipe
Thịt Heo Quay (Crispy Pork Belly) Recipe
Ingredients
Instructions
- Fill a large pot with water and bring it to a simmer.
- Place the pork belly in the simmering water and blanch it for 10 minutes.
- Carefully remove the pork belly from the pot using tongs or a slotted spoon.
- Allow the blanched pork belly to cool on a roasting rack for approximately 30 minutes. Set it aside.
- In a small mixing bowl, combine the following ingredients: 1 tsp. of garlic powder, 1 tsp. of ginger powder, 1 tsp. of minced lemongrass, 2 tsp. of Chef Tu’s Spice Tribe Pho Seasoning, 2 tsp. of organic sugar, and 2 tsp. of kosher salt.
- Mix the ingredients thoroughly and set the seasoning mixture aside.
- Using a fork, pierce the skin side of the pork belly, creating multiple holes.
- Score the flesh side of the pork belly into 2” x 2” squares.
- Season the flesh side of the pork belly generously with the prepared seasoning salt mixture.
- Line the pork belly (flesh side) with foil to prevent sticking.
- Place the seasoned pork belly on a roasting tray with the skin-side facing up.
- Season the skin side of the pork belly with Mizkan Organic Rice Vinegar and sprinkle ½ tsp. of kosher salt evenly over the skin.
- Bake the pork belly in a preheated oven at 225°F (107°C) for 60 minutes.
- After the initial baking, season the skin side of the pork belly again with Mizkan Organic Rice Vinegar and sprinkle an additional ½ tsp. of kosher salt evenly over the skin.
- Increase the oven temperature to 400°F (204°C) and bake the pork belly for an additional 50 minutes, or until the skin becomes crispy and golden.
- Remove the cooked pork belly from the oven and allow it to cool for approximately 20 minutes before serving.
Notes
Definitions
- Score - to cut slits on the surface of a piece of food. The most common uses of scoring include small uniform cuts in pieces of raw meat and the deeper slashes that decorate the top of bread loves while letting steam escape.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
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GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
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