Back to 8 servings Pork 3 lb skin-on pork belly, a slab of even thickness with a flat top and soft white skin 2 tsp five-spice powder 2 tsp salt, for the meat rub 1 tsp sugar 3 cloves garlic, minced 1 tsp black pepper, ground white pepper is more traditional Skin 1 tbsp rice vinegar or white vinegar, for brushing the skin 1 tbsp lime juice, optional; vinegar works too 1 tsp kosher salt or sea salt, plus a 1/4-inch layer of coarse salt over the skin before roasting To serve fine rice vermicelli noodles, optional, for serving lettuce, cucumber and Vietnamese herbs, for serving nuoc mam dipping sauce, for serving
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1 Step 1: Scrub the skin, scrape it with a sharp knife, pull out any stray hairs with tweezers, and pat the whole belly completely dry with paper towels.2 Step 2: Mix the five-spice, salt, sugar, garlic and pepper in a small bowl. Cut vertical slits about 1/2 inch deep and 1 inch apart into the meat side only, without cutting through the skin.3 Step 3: Rub the seasoning over the meat side and sides of the belly, keeping it off the skin. Turn it skin-side up and dry the skin again.4 Step 4: Set the pork uncovered on a plate or rack in the refrigerator, skin-side up, for at least 4 hours and up to 24 hours. Do not wrap it; the uncovered rest dries the skin for crispier results.5 Step 5: Take the pork out of the refrigerator about an hour before roasting so it comes to room temperature. Preheat the oven to 400°F (200°C).6 Step 6: Prick the skin all over with a skewer or sharp knife, going through the skin but not deep into the fat. Pat the skin dry again, then rub the lime juice or vinegar into it.7 Step 7: Set the belly on a wire rack over a foil-lined roasting pan, skin-side up. Spread an even layer of coarse salt, about 1/4 inch thick, over the skin.8 Step 8: Roast on the middle rack for about 45 minutes, until the salt is golden and the skin starts to puff.9 Step 9: Scrape off the salt crust and discard it with the foil. Line the pan with fresh foil to catch drips and set the belly back on the rack.10 Step 10: Move the rack to the top third of the oven, switch to broil, and cook for 10-15 minutes, watching closely. Cover any areas that brown too fast with foil and keep broiling until the skin is evenly blistered and crisp.11 Step 11: Check that the juices run clear when the meat is poked and the pork is cooked through.12 Step 12: Rest the pork on a cutting board for 15-20 minutes. Trim any burnt bits, then cut into bite-sized pieces with meat and skin, and serve.getsaucepan.com/r/7f8aca00-28f6-5b87-8ef6-00ae1d0df6f6
Cook this in Saucepan Thịt Heo Quay (Crispy Vietnamese Roast Pork Belly) as one big step at a time. Hands free, with timers that ring.
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