Vietnamese/Chinese Crispy Roasted Pork Belly

Some people like to make long romantic walks along the beach. I like to take romantic walks through Chinatown. Nothing brings me more than beautifully roasted carcasses hanging in windows at Chinese BBQ shops.

It is truly a magical place for meat lovers. You have roasted pork, roasted duck, roasted chicken, BBQ'd pork, BBQ'd duck, BBQ'd chicken and sometimes even indoors of sorts, all covered with a sweet and sticky glow. hanoi restaurant recommendations Of all the carnivorous goodness, the most grilled is the roasted pork belly, also known as Thit Heo Quay in Vietnamese or Siu Yuk in Cantonese.

What makes the roasted pork so delicious? It's all about textures. You get the first layer of crispy skin, then the second layer of sugary fat, and finally the layer of tender meat. Each bite is literally an explosion of textures.

Since ordering at Chinese BBQ shops has proved very difficult for me (older Chinese women are a force to be reckoned with when it comes to queues) hanoi restaurant recommendations, I have successfully made this porky delicacy at home .... of course, after many, many failed attempts. Below are tips to get perfectly crispy and delicious roasted pork bow.
TIPS TO NOT MISS
GET A SLAB OF PARK BELLY THAT IS AT THE HIGHEST ALL ROUND.
An unlike plate will not cook evenly, but more importantly, crisping the skin will be very difficult. If you get an odd place of pork belly, where one side is thicker than the other, simply cut the pork belly into pieces of equal height and bake them separately.

IF YOU KNOW TO MAKE THIRD MEAT, GET BONE-IN PARK BELLY.
Bone-in pork belly makes the meat tastier and moisturized. The only downside is that the pastry is not easily cut into pieces.

AS ANY FAILS, GO TO OAKLAND OF SAN FRANCISCO CHINATOWN AND VISIT THE TROUBLE. She's fair.
VIETNAMESE / CHINESE CRISPY ROASTED PARK BELLY
(THIS HEO QUAY / SIU YUK)
THE INGREDIENTS
Pork Marinade

3 lbs boneless pork belly

1 teaspoon Chinese five-spice powder

2 tablespoons granulated white sugar

1 teaspoon salt (divided)

1 tablespoon pork stock powder (can replace with chicken stock powder)

2 teaspoons of cooking wine (Shaoxing brand recommended)

INSTRUCTIONS
In a small bowl, mix the meat marinade by mixing five-spice powder, sugar, salt (half), pork stock powder and cooking wine. Apply the pork marinade over the hot pork but not the skin. Rub remaining salt evenly on the skin. Marinate 1 hour or night in the refrigerator for best results.

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Preheat the oven to 400 ° F. Place the pork skin side up on a roasting like wire rack and bake on the middle rack for 30 minutes. Stir in pork after 30 minutes and bake for another 30 minutes.

Turn oven to broil (400 ° F still on medium rack with no empty racks on top). Fry for 15-20 minutes until skin is puffy and crispy. Rotate as needed for even crispiness.