Packets of Crispy Roasted Pork Belly with Cucumber, Basil, Lime and Chili Salt

Name: Packets of Crispy Roasted Pork Belly with Cucumber, Basil, Lime and Chili Salt
Yield: Makes 30 to 60 bite size pieces (plus extra pork for snacking)
Cuisine: Vietnamese
Ingredients: 2 tsp. Sesame seeds; 1 tsp. Five spice powder; 1 tbsp. Oyster sauce; 2 tsp. Ground black pepper; 2 tbsp. Fresh or brined Green peppercorns (drain and rinse if brined); 1 tbsp. Vegetable oil; 6 cloves Garlic, sliced, about 1/18 inch(0.3 cm.) thick; 8 to 12 sprigs Vietnamese coriander (rau răm) or a mixture of mint and cilantro; 2 tbsp. Vietnamese Chili-salt (below); 2 tsp. Chinese rice wine (Shao Xing); 8 to 12 sprigs Asian basil; 5 cloves Garlic, roughly chopped; 1 small Cucumber, Kirby variety preferred, sliced into ⅛-inch (0.3 cm.) thick rounds; 1 to 2 bunches (30 to 60 leaves) Choy sum, yu choy or other slightly bitter greens (spinach is fine in a pinch); 2 to 3 medium Limes, cut into Southeast Asian style wedges; 1 stalk Lemongrass, trimmed and minced; 2 lb. (.9 kg.) Pork belly, skin-on, boneless; 3 tbsp. Soy sauce

Thịt Heo Quay

Preparation info

Makes
30 to 60
bite size pieces (plus extra pork for snacking)

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

In Huế, central Vietnam I experienced “pork belly lust” when I spotted a street vendor selling crispy, spit-roasted pig. Not a word was spoken as I approached crunchy hog heaven. Lusty salivation is a universal language. Thịt Heo Quay, read the sign. Ms. Quy wordlessly assembled a sample for me to taste. She plucked a faintly bitter green leaf of yu choy, into which she folded a small piece of pork belly, a sliver of cucumber, a sprig

Ingredients

Asia
Vietnam
Main course
Dinner
Southeast Asia
Spicy

Ingredients

Method