Thit Heo Quay (Vietnamese Crispy Roast Pork Belly with Pickled Vegetables and Rice)
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Ingredients
- 900 g pork belly, skin scored
- 1 tbsp five-spice powder
- 3 garlic cloves
- 2 tbsp rice vinegar
- 1 carrot, julienned
- 150 g mooli (daikon radish)
- 320 g jasmine rice
- 1 fresh coriander
Nutrition (per serving)
- Calories
- 1211 kcal
- Protein
- 37.9 g
- Carbohydrate
- 66.2 g
- of which sugars
- 2.4 g
- Fat
- 86.4 g
- of which saturates
- 30.6 g
- Fibre
- 2.9 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 220C (200C fan, gas 7). Rub the pork belly flesh with the five-spice powder and chopped garlic, leaving the scored skin dry.
- 2
Roast for 30 minutes, then reduce the oven to 180C (160C fan, gas 4) and roast for a further 45 minutes until the pork is cooked through with no pink remaining and the skin is crisp.
- 3
Meanwhile, toss the carrot and mooli with the rice vinegar and leave to quick-pickle.
- 4
Cook the jasmine rice according to the pack.
- 5
Rest the pork for 10 minutes, then slice and serve with the rice, pickled vegetables and coriander.
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