Day: January 23, 2023

Heo Quay – Crispy Roasted Pig Belly

Written January 23, 2023, updated Jan 31, 2025

First attempt
Beautiful crispy skin, but overcooked

2nd attempt
Delicious but no crispy skin 🙁

What

Crispy-skinned roasted pork belly

Ingredients

2-3lb slab  Pork Belly

1 Tbsp  Garlic, minced or crushed

2 Tbsp  Shaoxing Wine

½ Tbsp  Hoisin Sauce

½ Tbsp  Oyster Sauce

¼ tsp  Salt

¼ tsp  Sugar

¼ tsp  Pepper

pinch – ⅛ tsp  5-Spice Powder

Kosher Salt/Vinegar

Time

20 minute Prep, 4 hours – Overnight Marinate, 1-2 hour Cook

Prep

  • Turn pork belly skin side down onto some paper towels
  • Cut vertical lines into the meat, making sure NOT to cut into the fat for the marinade
  • In a separate bowl, mix Soy Sauce (1 Tbsp), Garlic (3 cloves, crushed or minced), Salt, Sugar, Pepper (¼ tsp each), 5-Spice Powder (pinch – ⅛ tsp), Hoisin Sauce (½ Tbsp), Oyster Sauce (½ Tbsp), and Shaoxing Wine (2 Tbsp)

Optional: Before preparing meat, mix the Garlic (3 cloves, crushed) with Butter (2-3 Tbsp, softened or melted). If melted, then allow to solidify overnight in refrigerator, if softened, then mix together. This helps the mixture stick to the meat

  • Taste and alter if necessary (it should be more saucy than liquidy)
  • Rub the Spice Mixture into the meat, making sure NOT to get any on the skin
  • Place it meat side down into a baking dish or plate

Optional: Create a dish the size of your Pork slab out of Foil, folding up the sides to hold in the sauce close to the meat. Place a piece of Plastic Wrap inside of that, then place the meat and any sauces meat-side-down into it

  • Dry the skin with a towel (needs to be dry)

3 Choices:

Rub with a sprinkle of salt

Lightly brush on a salt/vinegar mix

Just dry it

  • Place UNCOVERED in the refrigerator 4 hours or overnight (preferable). The goal here is to get the skin super dry

Cooking Day

  • Preheat oven to 400F degrees Roast setting
  • Dry the skin
  • Line a baking sheet with foil
  • Place meat skin-side-down on the foil
  • Roast for 40ish minutes until internal temperature exceeds 160F (See NOTES)
  • Take it out, flip it over so skin is up

Optional: Dry it and then either prick tiny holes in the skin or score it – either way be careful NOT to cut past the skin and into the fat. Otherwise it will NOT get bubbly and crispy

  • Brush on a thin layer of vinegar/salt combo
  • Broil on High for 3-5 minutes until desired temperature/doneness (WARNING: This process produces a LOT of smoke. Recommend opening windows and creating a crosswind to prevent buildup)

Serve

  • Let sit for 15 minutes
  • Slice into little squares
  • Serve with rice or noodles

Notes

  • Part of the reason I’ve been unable to get a proper crackling exterior (apart from my mistakes) is because I realized that the skin has been removed on the pieces I buy. It’s just a fat pad

Temperature Guide (SOURCE)

  • 160-165°F – Fat begins rendering, meat starts becoming tender
  • 175°F – Fat rendered, meat is tender
  • 185°F – Fat mostly rendered, meat very tender
  • 195-205°F – Fat fully rendered, meat fall-apart tender