I’m thrilled to share a collection of 15 crispy Vietnamese pork belly recipes that are sure to tantalize your taste buds. Each recipe is a delightful blend of flavors and textures, perfect for anyone who loves a good culinary adventure. From traditional favorites to unique variations, these dishes highlight the vibrant essence of Vietnamese cuisine. Get ready to savor every bite of this mouthwatering lineup. Let’s explore these irresistible recipes together!
Classic Crispy Vietnamese Pork Belly
Crispy Vietnamese Pork Belly, also known as “Thit Heo Quay,” is a beloved dish that features succulent pork belly with a crispy and crunchy skin, paired perfectly with tender, juicy meat. This dish is often enjoyed during festive occasions or family gatherings and is well-known for its delightful texture contrast and rich, savory flavor.
The secret to achieving that perfect crispiness lies in the preparation and cooking technique, guaranteeing that the skin is crackling while the meat remains tender and flavorful.
This traditional Vietnamese dish is usually served with rice, pickled vegetables, and a side of dipping sauce, often made with fish sauce, lime, and chili. The balance of flavors and textures makes it an irresistible choice for those who appreciate the art of Asian cuisine. By following this recipe, you can recreate this authentic Vietnamese delight in your own kitchen, impressing your friends and family with your culinary skills.
Ingredients (Serves 4-6):
- 1.5 kg pork belly, skin on
- 1 tablespoon salt
- 1 tablespoon five-spice powder
- 2 teaspoons sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon rice vinegar
- Black pepper to taste
Cooking Instructions:
- Prepare the Pork Belly: Begin by rinsing the pork belly under cold water and then pat it dry with paper towels. Make sure the skin is completely dry to guarantee crispiness.
- Score the Skin: Use a sharp knife to score the skin of the pork belly in a crisscross pattern. Be careful not to cut into the meat. This will help the skin to crisp up nicely.
- Marinate the Meat: In a small bowl, mix the five-spice powder, sugar, garlic powder, onion powder, and black pepper. Rub this mixture evenly over the meat side of the pork belly. Avoid the skin side as we want it to remain dry.
- Prepare for Roasting: Place the pork belly on a wire rack over a baking dish. Brush the skin with rice vinegar and then generously sprinkle salt over the skin. The vinegar helps the skin dry out and the salt aids in drawing out moisture.
- Roast the Pork Belly: Preheat your oven to 200°C (400°F). Roast the pork belly for 45 minutes. Then, increase the temperature to 230°C (450°F) and roast for an additional 30-40 minutes until the skin is puffy and crispy.
- Rest and Serve: Remove the pork belly from the oven and let it rest for about 10 minutes. This allows the juices to redistribute and makes it easier to slice. Cut into bite-sized pieces and serve with rice, pickled vegetables, and a dipping sauce.
Extra Tips:
To achieve the crispiest skin possible, guarantee the pork belly skin is completely dry before cooking. You can even leave it uncovered in the refrigerator overnight to dry out.
Additionally, using a needle or a fork to prick the skin can help in rendering more fat and achieving a crispier texture. Adjust the seasoning according to your taste preferences, and remember that the key to this dish is in the balance of flavors and textures.
Lemongrass-Infused Pork Belly Delight
Lemongrass-Infused Pork Belly Delight is a tantalizing Vietnamese dish that marries the aromatic essence of lemongrass with the rich, savory flavors of pork belly. This dish is perfect for those who appreciate the fusion of fragrant herbs and succulent meat. The lemongrass not only imparts a unique citrusy fragrance but also tenderizes the pork, resulting in a melt-in-your-mouth experience.
This recipe is ideal for a family meal or a gathering with friends, offering a taste of Vietnam in the comfort of your own kitchen.
To prepare this dish, you’ll start by marinating the pork belly with a blend of traditional Vietnamese flavors, allowing the meat to absorb the savory and aromatic notes. Once marinated, the pork belly is slow-cooked to achieve a perfect balance of crispy skin and tender meat. Serve this delightful dish alongside steamed jasmine rice or fresh greens to complement the rich flavors of the pork. The following recipe serves 4-6 people, making it a versatile choice for both smaller and larger groups.
Ingredients for 4-6 servings:
- 2 pounds of pork belly
- 3 stalks of fresh lemongrass, finely chopped
- 4 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 3 tablespoons of fish sauce
- 2 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1 tablespoon of vegetable oil
- 1 teaspoon of black pepper
- 1 cup of water
- 2 tablespoons of fresh lime juice
- Fresh cilantro for garnish
Cooking Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the chopped lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, sugar, vegetable oil, and black pepper. Mix well to guarantee all ingredients are blended.
- Marinate the Pork Belly: Add the pork belly to the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Cook the Pork Belly: Preheat your oven to 325°F (160°C). Place the marinated pork belly in a baking dish, pouring any remaining marinade over the top. Add one cup of water to the dish to keep the pork moist during cooking.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 1.5 hours. After this time, remove the foil and increase the oven temperature to 400°F (200°C). Continue baking for an additional 20-30 minutes, or until the pork belly skin is crispy and golden brown.
- Finish and Serve: Remove the pork belly from the oven and let it rest for 10 minutes. Drizzle with fresh lime juice before slicing into bite-sized pieces. Garnish with fresh cilantro and serve with steamed jasmine rice or a side of fresh greens.
Extra Tips:
For the best flavor, let the pork belly marinate overnight. This allows the lemongrass and other spices to deeply penetrate the meat, enhancing its taste.
If fresh lemongrass is unavailable, substitute with lemongrass paste or dried lemongrass, although fresh will always yield the most aromatic result.
Be sure to keep an eye on the pork during the final baking stage to prevent the skin from burning; it should be crispy but not overly charred. Enjoy your Lemongrass-Infused Pork Belly Delight with a revitalizing side salad to balance the richness of the dish.
Spicy Sriracha Glazed Pork Belly
Spicy Sriracha Glazed Pork Belly is a tantalizing dish that brings together the rich, succulent flavor of pork belly with a spicy, sweet glaze that will have your taste buds dancing. This recipe combines the traditional Vietnamese love for bold flavors with a modern twist by incorporating Sriracha, a versatile hot sauce known for its heat and tangy undertones.
Perfect for those who enjoy a bit of spice, this dish is sure to impress at any dinner gathering or family meal.
The preparation of Spicy Sriracha Glazed Pork Belly involves marinating the meat to infuse it with flavor, then slow-cooking it to achieve a melt-in-your-mouth texture. The final touch is the Sriracha glaze, which adds a spicy kick while the pork belly becomes caramelized and crispy under the broiler.
This dish is designed to serve 4-6 people, making it ideal for small gatherings or as a hearty family meal.
Ingredients (Serves 4-6):
- 2 pounds pork belly, skin on
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons Sriracha sauce
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 cup chicken broth
- 2 green onions, chopped
- 1 tablespoon sesame seeds (optional, for garnish)
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the soy sauce, rice vinegar, brown sugar, Sriracha sauce, minced garlic, grated ginger, sesame oil, and black pepper. Mix well until the brown sugar has dissolved completely.
- Marinate the Pork Belly: Place the pork belly in a large, shallow dish. Pour the marinade over the pork belly, making sure it’s well-coated. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Cook the Pork Belly: Preheat your oven to 300°F (150°C). Remove the pork belly from the marinade and place it in a roasting pan. Pour the chicken broth into the bottom of the pan to keep the pork moist during cooking. Cover the pan with aluminum foil and roast in the oven for 2.5 to 3 hours, or until the pork belly is tender.
- Prepare the Sriracha Glaze: While the pork is roasting, pour the leftover marinade into a small saucepan. Bring it to a boil over medium heat, then lower the heat and simmer for about 10 minutes, or until it thickens to a glaze consistency.
- Broil the Pork Belly: Once the pork is tender, remove it from the oven and set your oven to broil on high. Brush the thickened Sriracha glaze generously over the pork belly. Return the pork belly to the oven and broil for 5-10 minutes, or until the glaze is bubbly and caramelized. Keep a close eye on it to prevent burning.
- Serve: Remove from oven and let the pork belly rest for a few minutes. Slice it into bite-sized pieces and garnish with chopped green onions and sesame seeds. Serve hot with steamed rice or your favorite side dish.
Extra Tips:
When preparing Spicy Sriracha Glazed Pork Belly, it’s important to verify the pork belly is of even thickness to guarantee uniform cooking.
Additionally, for the best flavor, allow the meat to marinate overnight if possible. Always keep an eye on the pork during the broiling step, as the glaze can quickly go from caramelized to burnt.
If you prefer a milder dish, reduce the amount of Sriracha sauce in the glaze. Finally, pairing this dish with a light, invigorating side such as a cucumber salad can help balance the spicy and rich flavors.
Caramelized Pork Belly With Fish Sauce
Caramelized Pork Belly With Fish Sauce is a traditional Vietnamese dish that combines the savory richness of pork belly with the sweet, salty, and tangy flavors of caramelized sugar and fish sauce. This dish is a staple in Vietnamese households and is often served with steamed rice, making it a comforting and satisfying meal.
The pork belly is slow-cooked until tender, allowing it to absorb all the flavors of the sauce, creating a delicious balance of tastes and textures. To prepare this dish, it’s important to have the right ingredients and follow the cooking process carefully to achieve the perfect caramelization and tenderness of the pork belly.
The key is to cook the sugar until it forms a beautiful amber caramel, which is then used to coat the pork, adding a depth of flavor that complements the fish sauce. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends.
Ingredients:
- 2 lbs pork belly, cut into 1-inch cubes
- 3 tablespoons sugar
- 1/4 cup fish sauce
- 1 cup water
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- 2 green onions, chopped
- 1 tablespoon fresh lime juice
- Cooked jasmine rice, for serving
Instructions:
- Prepare the Pork Belly: Begin by cutting the pork belly into 1-inch cubes. Make sure the pieces are uniform for even cooking. Set aside.
- Make the Caramel: In a large, heavy-bottomed pot or pan, add the sugar and spread it evenly over the bottom. Heat over medium heat without stirring until the sugar starts to melt and turns a light amber color. This can take about 5-7 minutes. Be careful not to let it burn.
- Add Pork and Aromatics: Once the sugar has caramelized, quickly add the pork belly pieces, turning them to coat in the caramel. Add the vegetable oil, minced garlic, and sliced shallots. Stir everything together to combine.
- Simmer with Sauces: Pour in the fish sauce, soy sauce, and water. Stir the mixture and bring it to a gentle simmer. Reduce the heat to low, cover the pot, and let the pork cook for about 45 minutes, stirring occasionally. This allows the pork to become tender and soak up the flavors.
- Season and Finish: After 45 minutes, uncover the pot and increase the heat to medium-high to reduce the sauce slightly, about 10 minutes. Stir in the black pepper, lime juice, and chopped green onions. Taste and adjust seasoning if needed.
- Serve: Once the sauce has thickened to your liking and the pork is tender, remove from heat. Serve the caramelized pork belly over steamed jasmine rice, garnished with additional green onions if desired.
Extra Tips: For the best results, use a pot or pan with a heavy bottom to prevent the sugar from burning during caramelization. Keep an eye on the caramel as it can quickly shift from perfectly caramelized to burnt.
If you’re new to making caramel, it’s better to remove it from heat slightly early than let it burn. You can also add a small amount of water if the caramel starts to harden before adding the pork. Adjust the amount of fish sauce to your taste preference, as it can be quite pungent. Enjoy the dish with a side of pickled vegetables to cut through the richness of the pork belly.
Vietnamese Coffee Rubbed Pork Belly
Vietnamese Coffee Rubbed Pork Belly is a delightful fusion of flavors, bringing together the rich aroma of coffee and the savory goodness of pork belly. This dish captures the essence of Vietnamese cuisine, which often combines unexpected ingredients to create a harmonious balance of taste. The coffee rub not only adds a unique depth of flavor but also helps to form a beautiful crust on the pork belly when it’s roasted to perfection.
When prepared correctly, the dish boasts a crispy exterior with a tender, juicy interior, making it a crowd-pleaser at any gathering.
The process of making Vietnamese Coffee Rubbed Pork Belly is both an art and a science. It involves selecting the right cut of pork belly, applying the coffee rub generously, and allowing it to marinate so that the flavors can meld together. Once marinated, the pork belly is roasted until it reaches a crispy, golden brown finish.
This dish is perfect for serving alongside steamed rice or fresh vegetables, allowing the robust flavors of the pork to stand out. With careful attention to detail and a few culinary tricks, you can create a dish that’s both impressive and delicious.
Ingredients for 4-6 servings:
- 2 pounds pork belly, skin on
- 3 tablespoons ground Vietnamese coffee
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 teaspoon chili powder (optional)
Instructions:
- Prepare the Pork Belly: Start by washing the pork belly thoroughly and patting it dry with paper towels. Score the skin with a sharp knife, making diagonal cuts about 1 inch apart to help with the crisping process.
- Make the Coffee Rub: In a mixing bowl, combine the ground Vietnamese coffee, brown sugar, salt, black pepper, garlic powder, onion powder, and chili powder. Mix well to guarantee all ingredients are evenly distributed.
- Apply the Rub: Coat the pork belly evenly with the coffee rub, making sure to get into the scored cuts on the skin. Drizzle with fish sauce and gently massage the seasoning into the meat.
- Marinate: Place the pork belly in a shallow dish or resealable plastic bag, cover, and let it marinate in the refrigerator for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C).
- Roast the Pork Belly: Take the marinated pork belly out of the fridge and let it come to room temperature. Place it in a roasting pan, skin side up, and drizzle with vegetable oil. Roast in the oven for about 45 minutes to an hour, or until the skin is crispy and the meat is cooked through.
- Rest and Serve: Once cooked, remove the pork belly from the oven and let it rest for about 10 minutes before slicing. Serve with steamed rice or fresh vegetables.
Extra Tips:
For peak results, verify that the pork belly skin is as dry as possible before applying the rub to help achieve maximum crispiness.
You can also experiment with different coffee blends for the rub to find your preferred flavor profile. If you like a bit of heat, don’t hesitate to add more chili powder or even some freshly sliced chilies to the rub.
Finally, always allow the pork belly to rest after roasting to retain its juices and enhance flavor.
Herb-Crusted Pork Belly With Fresh Mint
Herb-Crusted Pork Belly With Fresh Mint is a delightful Vietnamese dish that combines the rich, savory flavors of pork belly with a rejuvenating burst of fresh mint and aromatic herbs. This recipe is perfect for a family gathering or a dinner party, as it offers a unique blend of textures and flavors that will leave your guests craving more.
The key to this dish is achieving a perfectly crispy crust while guaranteeing the pork belly remains tender and juicy on the inside. The addition of fresh mint not only enhances the flavor but also provides a revitalizing contrast to the rich pork.
To create this mouth-watering dish, you’ll start by seasoning the pork belly with a mixture of herbs and spices before roasting it to perfection. The herb crust adds a delightful crunch and infuses the pork with aromatic flavors.
Once cooked, the pork belly is sliced and served with a garnish of fresh mint leaves, adding a layer of freshness to each bite. This recipe serves 4-6 people, making it an ideal choice for a small gathering or family dinner.
Ingredients (Serves 4-6):
- 2 pounds pork belly
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon minced garlic
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1 tablespoon lemon zest
- Fresh mint leaves for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C) to guarantee it’s hot enough to create a crispy crust on the pork belly.
- Prepare the Pork Belly: Pat the pork belly dry with paper towels to remove any excess moisture. Score the skin with a sharp knife in a crisscross pattern, being careful not to cut into the meat.
- Make the Herb Mixture: In a small bowl, combine the salt, black pepper, minced garlic, rosemary, thyme, parsley, chopped mint leaves, and lemon zest. Mix well.
- Season the Pork Belly: Rub the pork belly all over with olive oil, then generously apply the herb mixture, pressing it into the scored skin and the meat to make sure it adheres well.
- Roast the Pork Belly: Place the pork belly, skin side up, on a rack in a roasting pan. Roast in the preheated oven for about 1.5 to 2 hours, or until the skin is crispy and the meat is cooked through.
- Rest and Slice: Once cooked, remove the pork belly from the oven and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat. Slice the pork belly into 1/2-inch thick slices.
- Garnish and Serve: Arrange the sliced pork belly on a serving platter and garnish with fresh mint leaves. Serve immediately while the skin is still crispy.
Extra Tips:
To guarantee the pork belly skin crisps up nicely, you can turn on the broiler during the final few minutes of roasting. Keep a close eye on it to prevent burning.
Additionally, using a sharp knife to score the skin helps the fat render out and the skin to become crispy. For an added depth of flavor, consider marinating the pork belly in the herb mixture for a few hours or overnight in the refrigerator.
Finally, make sure to allow the pork belly to rest after cooking; this step is vital for retaining its juiciness and flavor.
Sweet and Sour Pork Belly Bites
Sweet and Sour Pork Belly Bites are a delightful fusion of flavors that bring together the rich, succulent taste of pork belly with a tangy, sweet, and slightly spicy sauce. This dish is perfect as an appetizer or a main course, capturing the essence of Vietnamese cuisine with its balance of flavors and textures.
The crispy exterior of the pork belly, when combined with the vibrant sauce, creates a harmonious contrast that will tantalize your taste buds and leave you wanting more.
Cooking this dish involves rendering the fat of the pork belly to achieve a crispy texture, followed by tossing it in a deliciously sticky sweet and sour sauce. The key to success lies in the careful preparation of the pork and the timing of the sauce, which should coat the pork bites perfectly without making them soggy.
Served with a side of steamed rice or fresh vegetables, these pork belly bites will certainly be a hit at any gathering.
Ingredients for 4-6 servings:
- 2 lbs pork belly, skin removed, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1/4 cup sugar
- 1/4 cup rice vinegar
- 1/4 cup fish sauce
- 1/4 cup water
- 1 tablespoon soy sauce
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 1 red chili, finely chopped (optional for heat)
- 2 tablespoons cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 stalks green onion, sliced for garnish
- Sesame seeds for garnish
Cooking Instructions:
1. Prepare the Pork Belly: Begin by cutting the pork belly into 1-inch cubes. Pat them dry with a paper towel to remove excess moisture, which will help achieve a crispy texture when cooking.
2. Render the Fat: Heat a large skillet or wok over medium heat and add the vegetable oil. Once hot, add the pork belly cubes in a single layer. Cook them without stirring for about 5-7 minutes until they start to render their fat and become crispy on one side.
Flip the cubes and continue cooking until all sides are golden brown and crispy. This should take an additional 5-7 minutes. Remove the pork belly from the skillet and set aside on a plate lined with paper towels.
3. Make the Sauce: In the same skillet, remove excess fat leaving about 1 tablespoon. Reduce the heat to medium-low and add the minced garlic and ginger. Sauté them until fragrant, about 1-2 minutes.
Add the sugar, rice vinegar, fish sauce, soy sauce, and 1/4 cup of water. Stir to combine and bring the mixture to a gentle simmer.
4. Thicken the Sauce: In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously to avoid lumps.
Let the sauce thicken, which should take about 2-3 minutes.
5. Combine the Pork and Sauce: Add the crispy pork belly back into the skillet with the sauce. Toss the pork in the sauce until all the pieces are evenly coated and the sauce has thickened further, about 2-3 minutes.
6. Serve and Garnish: Transfer the sweet and sour pork belly bites to a serving dish. Garnish with sliced green onions and sesame seeds. Serve immediately while hot, alongside steamed rice or fresh vegetables.
Extra Tips:
When cooking Sweet and Sour Pork Belly Bites, it’s important to make certain the pork is thoroughly dried before cooking to achieve a crispy texture.
Be patient when rendering the fat from the pork belly; this step is essential for a crispy exterior. Adjust the level of heat by controlling the amount of red chili used, or omit it altogether if you prefer a milder dish.
Additionally, keep a close watch on the sauce as it thickens quickly once the cornstarch slurry is added. Serve the dish immediately to maintain the crispiness of the pork belly.
Honey-Garlic Vietnamese Pork Belly
Honey-Garlic Vietnamese Pork Belly is a delightful dish that brings together the rich, savory flavors of pork with the sweetness of honey and the aromatic depth of garlic. This dish is a perfect blend of traditional Vietnamese flavors with a modern twist, making it a versatile option for both a casual family dinner or a more sophisticated gathering.
The pork belly is cooked until it’s tender and juicy, with a caramelized exterior that’s both sticky and slightly crispy, offering a wonderful contrast in texture and taste.
This recipe for Honey-Garlic Vietnamese Pork Belly serves 4-6 people and highlights the simple yet powerful combination of ingredients that elevate the natural flavors of the pork. The use of fresh garlic, a staple in Vietnamese cuisine, infuses the dish with a fragrant aroma that complements the sweetness of the honey.
Meanwhile, the soy sauce adds depth and umami, while the chili flakes provide a gentle heat that can be adjusted according to your preference. Prepare to impress your guests with this mouthwatering and aromatic dish.
Ingredients:
- 2 pounds pork belly, cut into 1-inch cubes
- 4 tablespoons honey
- 6 cloves garlic, minced
- 4 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 teaspoon chili flakes (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Pork Belly: Start by cutting the pork belly into 1-inch cubes. Season the pork cubes with salt and pepper. Allow them to sit for about 10 minutes to absorb the seasoning.
- Make the Sauce: In a bowl, mix together honey, minced garlic, soy sauce, fish sauce, rice vinegar, and chili flakes if using. Stir well to combine and set aside.
- Sear the Pork Belly: Heat the vegetable oil in a large skillet over medium-high heat. Add the pork belly cubes in a single layer, making certain they aren’t overcrowded. Sear each side for about 3-4 minutes until golden brown and caramelized. You might need to do this in batches.
- Cook with Sauce: Once all the pork belly cubes are seared, return them all to the skillet. Pour the honey-garlic sauce over the pork. Reduce the heat to medium and let the pork cook in the sauce for about 15-20 minutes, stirring occasionally. The sauce should reduce and thicken, coating the pork belly with a glossy finish.
- Adjust Seasoning: Taste the dish and adjust the seasoning if necessary. You can add more soy sauce for saltiness or more chili flakes for heat according to your preference.
- Serve: Once the pork belly is tender, remove from heat and garnish with freshly chopped cilantro. Serve hot over a bed of cooked jasmine rice.
Extra Tips:
For best results, choose pork belly with a good balance of meat and fat to guarantee tenderness and flavor. If you prefer a spicier dish, increase the amount of chili flakes or add fresh chili slices.
Be sure to keep an eye on the pork as it cooks with the sauce to prevent burning; the sugar in the honey caramelizes quickly. If you have time, marinating the pork in the sauce for an hour before cooking can enhance the flavors even further.
Five-Spice Crispy Pork Belly
Five-Spice Crispy Pork Belly is a delightful Vietnamese dish that combines the rich flavors of five-spice powder with the indulgent texture of crispy pork. This dish is a showstopper at any dining table, offering a balance of savory, aromatic, and crispy elements that will thrill your taste buds. Perfect for festive occasions or a special family meal, this recipe is sure to impress your guests and loved ones.
The process involves marinating the pork belly in a concoction of spices and then cooking it to perfection, guaranteeing a crispy skin and tender, flavorful meat.
The secret to achieving the perfect Five-Spice Crispy Pork Belly lies in the preparation and cooking process. The five-spice powder, a blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, infuses the pork with a distinctive flavor that’s quintessentially Vietnamese.
The cooking technique guarantees that the pork belly is succulent and juicy on the inside, while the skin is crackling and crispy. This dish isn’t only delicious but also visually appealing, making it a great centerpiece for any meal.
Ingredients (Serves 4-6):
- 2 pounds pork belly
- 1 tablespoon five-spice powder
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 2 tablespoons rice vinegar
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
Cooking Instructions:
1. Prepare the Pork Belly: Rinse the pork belly under cold water and pat it dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
2. Marinate the Pork: In a small bowl, mix together the five-spice powder, salt, sugar, and white pepper. Rub this mixture all over the pork belly, guaranteeing it’s evenly coated.
Then, combine the rice vinegar, garlic, soy sauce, and vegetable oil, and rub this mixture into the scored side of the pork belly. Let the pork marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Oven: Set your oven to 375°F (190°C). Let it preheat while you prepare the pork for roasting.
4. Roast the Pork Belly: Place the marinated pork belly on a wire rack in a roasting pan, skin-side up. Roast the pork in the preheated oven for about 40 minutes. This initial roasting will cook the pork through.
5. Crisp the Skin: After 40 minutes, increase the oven temperature to 450°F (232°C). Continue roasting for another 15-20 minutes, or until the skin is bubbly and crispy. Keep an eye on it to prevent burning.
6. Let It Rest: Remove the pork belly from the oven and Let It Rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
7. Serve: Slice the pork belly into bite-sized pieces and serve with steamed rice, fresh vegetables, or your favorite Vietnamese dipping sauce.
Extra Tips:
To guarantee the crispiest skin, it’s essential to thoroughly dry the pork belly with paper towels before scoring and marinating. Allowing the pork to marinate overnight intensifies the flavors, making the dish more aromatic and delicious.
If the skin isn’t crisping up as desired, try brushing it with a little extra oil before the final roasting stage. Remember, patience is key, as letting the meat rest after roasting guarantees a juicy and tender texture.
Crispy Pork Belly With Tamarind Glaze
Crispy Pork Belly With Tamarind Glaze is a delightful Vietnamese dish that combines the succulent texture of pork belly with the tangy sweetness of tamarind. The pork belly is first roasted to achieve a crispy skin and tender meat, then coated with a luscious glaze made of tamarind paste, sugar, and spices. This dish is perfect for a special occasion or as a centerpiece for a family meal, offering a perfect balance of flavors and textures that will impress your guests.
The preparation involves marinating the pork belly to infuse it with flavor, followed by a slow roasting process to render the fat and create that signature crispy skin. The tamarind glaze is then applied, adding a vibrant, tangy-sweet finish that complements the richness of the pork. This recipe serves 4-6 people, making it ideal for gatherings or a hearty family dinner.
Ingredients (serves 4-6 people):
- 2 pounds pork belly
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- 1 tablespoon five-spice powder
- 3 tablespoons vegetable oil
- 1 cup tamarind paste
- 1/2 cup brown sugar
- 2 tablespoons fish sauce
- 2 cloves garlic, minced
- 1 small chili, finely chopped (optional)
- 2 tablespoons water
- Fresh cilantro and lime wedges, for garnish
Cooking Instructions:
- Prepare the Pork Belly: Score the skin of the pork belly in a crisscross pattern. Rub the pork belly with sea salt, black pepper, and five-spice powder, guaranteeing the seasonings penetrate the cuts. Let it marinate for at least 2 hours or preferably overnight in the refrigerator.
- Roasting the Pork Belly: Preheat your oven to 375°F (190°C). Place the pork belly on a wire rack in a roasting pan, skin side up. Drizzle with vegetable oil. Roast for approximately 1.5 hours, or until the skin is golden and crispy. You may need to increase the oven temperature to 425°F (220°C) for the last 15 minutes to achieve extra crispiness.
- Make the Tamarind Glaze: In a saucepan, combine tamarind paste, brown sugar, fish sauce, minced garlic, chopped chili (if using), and water. Simmer over medium heat, stirring occasionally, until the mixture thickens into a glaze, about 10 minutes.
- Glaze the Pork: Once the pork belly is roasted, brush the tamarind glaze generously over the crispy skin and the meat. Return the pork to the oven for another 10 minutes, allowing the glaze to caramelize slightly.
- Serve: Remove the pork belly from the oven and let it rest for a few minutes. Slice into bite-sized pieces and serve with fresh cilantro and lime wedges for garnish.
Extra Tips:
- To achieve the crispiest skin, ascertain the pork belly is as dry as possible before roasting; you can pat it with paper towels to remove excess moisture.
- If you prefer a spicier glaze, you can add more chili or even a dash of chili powder to the tamarind mixture.
- The glaze can be prepared in advance and stored in the refrigerator for up to a week, making it a convenient component to have on hand for quick assembly on the day of serving.
Coconut Milk Braised Pork Belly
Coconut Milk Braised Pork Belly is a delectable Vietnamese dish that marries the rich flavors of pork belly with the creamy sweetness of coconut milk. Known for its savory and slightly sweet profile, this dish is a favorite in Vietnamese cuisine and is often prepared for special occasions and family gatherings.
The combination of tender, succulent pork belly and the aromatic coconut milk creates a harmonious balance of flavors that’s bound to delight your taste buds.
In this recipe, the pork belly is braised slowly, allowing it to absorb the fragrant notes of the coconut milk and spices, resulting in a melt-in-your-mouth texture. The addition of aromatics such as garlic and shallots enhances the complexity of the dish, while fish sauce and sugar provide a depth of umami and sweetness.
This Coconut Milk Braised Pork Belly dish is perfect for serving 4-6 people and is best enjoyed with a side of steamed rice to soak up all the delicious sauce.
Ingredients (serving size: 4-6 people):
- 2 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 star anise
- 2 cups water
- Chopped green onions, for garnish
Instructions:
- Prepare the Pork Belly: Start by cleaning the pork belly under cold water and patting it dry with paper towels. Cut the pork belly into 1-inch cubes for even cooking.
- Sauté the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sliced shallots, sautéing them until they become fragrant and slightly golden brown.
- Brown the Pork Belly: Increase the heat to medium-high and add the pork belly cubes to the pot. Cook the pork, turning occasionally, until it’s browned on all sides. This step is vital for developing a rich flavor base.
- Add the Liquids and Seasonings: Pour in the coconut milk, fish sauce, soy sauce, sugar, salt, and black pepper. Stir well to combine the ingredients and confirm the pork is evenly coated.
- Braise the Pork: Add the star anise and water to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the pork belly braise for 90 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
- Finish and Serve: Once the pork is tender and the sauce has reached your desired consistency, remove the pot from the heat. Garnish with chopped green onions before serving the dish hot with steamed rice.
Extra Tips:
For the best results, choose a pork belly with a good ratio of meat to fat, as this will enhance the dish’s flavor and texture.
Make sure to brown the pork well, as this step is essential for deep, rich flavors. If you prefer a thicker sauce, uncover the pot during the last 15 minutes of cooking to allow some of the liquid to evaporate.
Adjust the seasoning to your taste, keeping in mind that the fish sauce can be quite salty. Enjoy the dish fresh, as it tends to lose its ideal texture when reheated.
Grilled Pork Belly With Lime and Chilies
Grilled Pork Belly With Lime and Chilies is a delicious Vietnamese dish that perfectly balances savory, tangy, and spicy flavors. This dish is a crowd-pleaser and is perfect for gatherings or family dinners. The pork belly is marinated in a mixture of lime juice, fresh chilies, garlic, and other aromatic ingredients, then grilled to perfection, resulting in a crispy exterior and tender, juicy interior.
The dish is often served with fresh herbs and dipping sauces, adding an extra layer of complexity and vibrancy. The combination of lime and chilies not only enhances the flavor of the pork belly but also cuts through its richness, making it a more invigorating and palatable dish. The marinade is easy to prepare and requires only a few ingredients that are readily available.
Whether you’re an experienced cook or a beginner, this recipe is straightforward and rewarding. It serves 4-6 people, making it ideal for a small gathering or family meal.
Ingredients for 4-6 Servings:
- 2 pounds pork belly, skin on
- 4 tablespoons lime juice
- 2 tablespoons fish sauce
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 4 tablespoons vegetable oil
- 2-3 fresh red chilies, finely chopped
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- Fresh herbs (such as cilantro or mint) for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Pork Belly: Begin by rinsing the pork belly under cold water and patting it dry with paper towels. Score the skin with a sharp knife, making shallow cuts about 1 inch apart. This will help the marinade penetrate and allow the skin to crisp up during grilling.
- Make the Marinade: In a small bowl, mix together the lime juice, fish sauce, minced garlic, brown sugar, vegetable oil, chopped chilies, ground black pepper, and salt. Stir until the sugar is dissolved and the mixture is well combined.
- Marinate the Pork Belly: Place the pork belly in a large, shallow dish or a resealable plastic bag. Pour the marinade over the pork, guaranteeing it’s evenly coated. Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
- Preheat the Grill: About 30 minutes before you’re ready to cook, remove the pork belly from the fridge to bring it to room temperature. Preheat your grill to medium-high heat.
- Grill the Pork Belly: Place the pork belly on the grill, skin side down. Grill for about 20-25 minutes, turning occasionally, until the skin is crispy and the meat is cooked through. If needed, lower the heat to prevent burning.
- Rest and Slice: Once cooked, remove the pork belly from the grill and let it rest for 10 minutes. This allows the juices to redistribute, guaranteeing a juicy result. Slice the pork belly into bite-sized pieces.
- Serve: Arrange the grilled pork belly on a serving platter. Garnish with fresh herbs and serve with lime wedges on the side for an extra burst of flavor.
Extra Tips:
To achieve the crispiest skin possible, make sure the pork belly is completely dry before applying the marinade. You can also use a kitchen towel or paper towels to wipe off excess moisture.
If you prefer a less spicy dish, reduce the amount of chilies or remove the seeds before chopping. Finally, always let the meat rest after grilling to guarantee it remains juicy and tender when served.
Crispy Pork Belly With Pickled Vegetables
Crispy Pork Belly with Pickled Vegetables is a delightful Vietnamese dish that combines the rich, savory flavors of pork belly with the invigorating tang of pickled vegetables. This dish is perfect for a gathering as it offers a balance of textures and tastes, making it a memorable addition to any meal.
The pork belly is cooked until it achieves a perfect crispiness, while the pickled vegetables add a zesty contrast, cutting through the richness of the meat. This dish is relatively easy to prepare, but it requires some patience to guarantee the pork belly is cooked to perfection.
The key lies in achieving a crackling skin while keeping the meat tender and juicy. On the other hand, the pickled vegetables provide a fresh and acidic counterpart, which not only complements the pork but also serves as a palate cleanser. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a small gathering.
Ingredients (serves 4-6):
- 1 kg pork belly
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 cup water
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 daikon radish, julienned
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- Fresh cilantro for garnish
Cooking Instructions:
- Prepare the Pork Belly: Preheat your oven to 200°C (392°F). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub the salt and pepper evenly over the pork belly, ensuring it gets into the scores.
- Roast the Pork Belly: Place the pork belly on a wire rack in a roasting pan, skin side up. Drizzle the vegetable oil over the skin. Roast in the preheated oven for 20 minutes, then reduce the temperature to 160°C (320°F) and continue roasting for another 1.5 hours, until the skin is golden and crispy.
- Prepare the Pickled Vegetables: While the pork is roasting, combine the rice vinegar, sugar, and water in a small saucepan. Heat until the sugar dissolves, then let it cool. Once cooled, pour the mixture over the julienned carrots, cucumber, and daikon in a bowl. Mix well and let them pickle for at least 30 minutes.
- Prepare the Sauce: In a small bowl, mix the minced garlic, soy sauce, fish sauce, and honey. Stir until well combined.
- Serve: Once the pork belly is cooked, let it rest for 10 minutes before slicing. Serve the slices with the pickled vegetables on the side. Drizzle with the prepared sauce and garnish with fresh cilantro.
Extra Tips:
- To guarantee the pork skin is extra crispy, you can leave the seasoned pork belly uncovered in the refrigerator overnight. This dries out the skin, enhancing the crispiness during roasting.
- Use a sharp knife to score the pork skin, as this will help achieve the best texture.
- Adjust the pickling time according to your preference; longer pickling will result in more intense flavors.
- If you prefer a spicier kick, add some sliced chili peppers to the pickled vegetables.
Smoked Pork Belly With Star Anise
The preparation of this dish involves marinating the pork belly in a mixture of traditional Vietnamese ingredients, followed by a slow smoking process that infuses the meat with the flavors of star anise, garlic, and other spices.
This recipe is perfect for a family gathering or a special occasion, serving 4-6 people, and is sure to impress your guests with its unique taste and tantalizing aroma.
Ingredients:
- 2 lbs pork belly
- 4 star anise pods
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon black pepper
- 1 teaspoon five-spice powder
- 1 tablespoon vegetable oil
- 2 cups water
- 1 tablespoon hoisin sauce
- Fresh cilantro for garnish
Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the minced garlic, soy sauce, fish sauce, sugar, black pepper, and five-spice powder. Mix well until the sugar is dissolved and the spices are evenly distributed.
- Marinate the Pork Belly: Add the pork belly to the bowl, making certain that it’s thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight, for maximum flavor infusion.
- Prepare for Smoking: Preheat your smoker to 225°F (about 107°C). Meanwhile, remove the pork belly from the refrigerator and let it come to room temperature. This step guarantees even cooking.
- Smoke the Pork Belly: Place the pork belly on the smoker rack. Add the star anise pods to the smoker to infuse the pork with their aroma. Smoke the pork belly for 3-4 hours, or until it reaches an internal temperature of 190°F (about 88°C) and is tender.
- Prepare the Glaze: While the pork is smoking, prepare the glaze by mixing hoisin sauce with 2 cups of water in a small saucepan. Bring it to a boil, then reduce the heat and let it simmer until it thickens slightly.
- Finish the Dish: Once the pork belly is smoked, brush it generously with the hoisin glaze. Let it rest for 10-15 minutes before slicing.
- Serve: Slice the pork belly into bite-sized pieces, garnish with fresh cilantro, and serve with steamed rice or your choice of side dishes.
Extra Tips:
To guarantee the pork belly is tender and flavorful, allow ample time for marinating, as this step is essential for infusing the meat with the spices.
If you don’t have a smoker, you can use a grill with a smoking box or even an oven with a smoking bag to achieve a similar effect.
Vietnamese Street Food Style Pork Belly
Vietnamese Street Food Style Pork Belly is a delicious and aromatic dish that brings the vibrant flavors of Vietnam to your home kitchen. This dish highlights the savory, sweet, and umami notes that are characteristic of Vietnamese cuisine, all wrapped up in succulent pieces of pork belly. Perfect for a casual dinner or a special occasion, this recipe will transport your taste buds straight to the bustling streets of Hanoi or Ho Chi Minh City. The pork belly is marinated and then cooked to perfection, delivering a mouth-watering experience with every bite.
The magic of this dish lies in the harmonious blend of ingredients that create a complex layer of flavors. The pork belly is first marinated in a mixture of fish sauce, sugar, garlic, and black pepper, allowing the meat to absorb all the rich flavors.
It’s then seared until crispy and caramelized, creating a delightful contrast between the tender meat and the crunchy exterior. Paired with fresh herbs, pickled vegetables, and a tangy dipping sauce, this dish offers a perfect balance of textures and tastes that’s sure to impress family and friends alike.
Ingredients (for 4-6 servings):
- 2 pounds pork belly, skin-on
- 1/4 cup fish sauce
- 2 tablespoons sugar
- 5 cloves garlic, minced
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- Fresh herbs (cilantro, mint, basil)
- Pickled vegetables (carrots, daikon radish)
- Lime wedges
- Cooked jasmine rice
Cooking Instructions:
- Prepare the Pork Belly: Rinse the pork belly under cold water and pat dry with paper towels. Cut the pork belly into 1-inch thick strips.
- Marinate the Pork: In a large bowl, combine fish sauce, sugar, minced garlic, and black pepper. Add the pork belly strips to the marinade, ensuring they’re well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Cook the Pork: Heat vegetable oil in a large skillet over medium-high heat. Remove the pork belly from the marinade and pat dry to remove excess moisture. Sear the pork belly strips in the skillet, turning occasionally, until they’re golden brown and crispy on all sides, about 10-12 minutes.
- Caramelize the Pork: Reduce the heat to medium and add soy sauce to the skillet. Continue to cook the pork belly, stirring frequently, until the sauce thickens and coats the meat, about 5 minutes.
- Assemble the Dish: Serve the caramelized pork belly over a bed of cooked jasmine rice. Garnish with fresh herbs and pickled vegetables. Squeeze lime juice over the top for an extra burst of flavor.
Extra Tips:
To achieve the best texture, make sure the pork belly is as dry as possible before searing; this helps in achieving a crispy skin.
If you prefer a less fatty dish, you can trim some of the fat from the pork belly before marinating. Additionally, for a more intense flavor, consider marinating the meat overnight.
When serving, you can also provide a small bowl of nuoc cham (Vietnamese dipping sauce) on the side for an authentic touch. Enjoy this dish with a cold Vietnamese beer or iced tea to complete the street food experience.
