Roast Pork

Name: Roast Pork (Heo Quay)
Yield: Serves 4-6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 1 kg (2 lb 4 oz) pork belly, on the bone; 1 teaspoon five-spice; 2 tablespoons annatto oil (see note); 2 teaspoons cornflour (cornstarch); 1 bird’s eye chilli, thinly sliced; 2 teaspoons sesame oil; light soy sauce, for dipping; 1 teaspoon bicarbonate of soda (baking soda)

Heo Quay

Preparation info

Serves
4-6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

AT HOC MON MARKETS WITH MY AUNTY EIGHT, I SAW WONDERFULLY COLOURED ROASTED PORK HANGING FROM HEAVY HOOKS. ITS SKIN WAS CRACKLING, THE FAT DRIPPING WITH FLAVOUR – ALL I NEEDED WAS A CRISP BAGUETTE AND A SLIM CUCUMBER. I TURNED BEHIND ME TO FIND VENDORS SELLING JUST THAT!

Ingredients

1 kg (2 lb 4 oz) pork belly, on the bone
1

Asia
Vietnam
Saigon
Main course
Dinner
Southeast Asia

Method

Dip the skin of the pork belly briefly into boiled, hot water, taking care to keep the flesh out of the water. Clean the skin by scraping the surface with a knife to remove the outer layer; the skin should be a consistent white colour. Wash the skin, then, using a large sharp knife, score the skin in either parallel lines or a crosshatch pattern.

Combine