Description
Vietnamese/Chinese crispy roast pork belly. The skin is pricked, salted, and dried before roasting to achieve a distinctively loud, shattering crunch.
Restaurants serving Heo Quay (Thit Quay)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork belly(Skin-on block)
- Five-spice powder
- Soy sauce
- Salt
- Vinegar(for crisping skin)
Instructions
- Prick pork skin heavily, rub with vinegar/salt.
- Rub meat side with five-spice/soy.
- Roast until skin blisters and crisps.
Learn more Spice, substitutes, tips
Key spices
Substitutes at Japanese supermarkets
Pork belly block (skin-on is hard to find)
Pairing
Baguette (Banh Mi) / Rice
Trivia
Originates from Chinese 'Siu Yuk'. Massive slabs hang in Vietnamese market butchers, sold by weight to take home.
Eating tips & etiquette
Makes a loud 'crunch' when chopped. Dip in mustard/soy sauce or stuff into a Banh Mi.
Allergen
Pork, Soy