Thịt quay giòn bì (Crispy Roasted Pork Belly)

1. Boil the Pork

• Start by cleaning the pork belly thoroughly. Scrape off any hairs from the skin, rinse under water, and let it drain. Cut the pork into large, manageable chunks.
• In a pot, bring 300 ml of water to a boil. Add 3 shallots, 3 slices of fresh ginger, and 1 star anise pod for aroma. Once boiling, gently place the pork pieces in the pot, making sure the skin side is facing down.
• Boil the pork for 7 minutes, then remove and allow it to cool completely.

 

2. Season the Pork

• Once cooled, pat the pork dry. Rub 1 tsp of salt, 1 tsp of ground black pepper, and 1/2 tsp of five-spice powder evenly over the meat (avoid the skin).
• Use a clean paper towel to thoroughly dry the skin again. This step helps achieve the perfect crispy finish.

3. Poke and Vinegar Brush the Skin

• In a small bowl, mix 1 tsp of salt and 2 tsp of white vinegar until the salt dissolves.
• Using a sharp skewer or fork, prick the pork skin evenly all over. This helps release steam during cooking and forms bubbles for a crispy texture.
• Brush the vinegar-salt solution over the skin. Then, use a hair dryer to blow dry the skin surface until dry.
• Repeat this brushing and drying process 4 times for best results.

4. Air-Fry the Pork

• Wrap the pork meat with foil, leaving the skin exposed to prevent it from drying out.
• Preheat the air fryer at 180°C (356°F). Once heated, place the pork inside and cook for 30 minutes at 180°C.
• After 30 minutes, remove the foil and continue air-frying for another 15 minutes, or until the skin is bubbly and golden brown.

5. Final Product

Take the pork belly out and let it rest briefly before slicing. Serve with soy sauce and chili garlic dip, sliced cucumbers, and fresh herbs like mint or perilla.

Crispy on the outside and juicy inside, this pork belly is a perfect companion to steamed rice, bánh hỏi (rice vermicelli sheets), or enjoyed as a standalone treat.

A Modern Crisp to a Traditional Favorite

In Vietnamese culinary culture, Thịt quay giòn bì (crispy roasted pork belly) is more than just a dish—it is a centerpiece of celebration. From weddings and ancestral offerings to Tết (Lunar New Year) feasts, the sight and aroma of golden, crispy pork skin evokes a deep sense of festivity and reverence.

Traditionally, pork belly is roasted over open coals, a process requiring skill, patience, and experience to perfect the balance between crunchy skin and juicy meat. The crackling sound as it roasts, the gleaming layer of fat beneath the skin, and the aromatic notes of five-spice and garlic tell a story of heritage passed down through generations.

Today, in an era where convenience and health consciousness shape the way we cook, air fryers have offered a new way to honor this traditional dish. With minimal oil but maximum flavor, air-fried heo quay delivers that same nostalgic crisp with a lighter, cleaner finish. It’s a modern nod to tradition—keeping the soul of the dish intact while adapting to contemporary lifestyles.

Whether enjoyed with bánh hỏi, pickled vegetables, or a humble bowl of rice, this version of crispy pork belly bridges past and present, bringing families together over a dish that never goes out of style.