Heo Quay (crispy Pork Belly With Fish Sauce Caramel)
Heo quay, or crispy pork belly with fish sauce caramel, is a popular dish in Vietnamese cuisine. The combination of crispy, succulent pork belly and sweet-savory fish sauce caramel makes it a delicious and satisfying meal.
Ingredients
- 1.5 kg pork belly, skin on
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup water
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- Salt
Instructions
- Preheat the oven to 220°C (425°F).
- Score the pork belly skin with a sharp knife and rub with salt. Place the pork belly on a wire rack in a roasting pan and roast for 30 minutes until the skin is crispy.
- In a saucepan, combine fish sauce, sugar, water, shallot, garlic, and black pepper. Cook over medium heat until the mixture thickens into a caramel-like sauce.
- Heat vegetable oil in a pan and sear the crispy pork belly until golden brown.
- Brush the fish sauce caramel over the crispy pork belly and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 25g
Supplies
Roasting pan Wire rack Saucepan Frying pan
Tools
Sharp knife Brush
Serving suggestions
Serving suggestions: Heo quay is best served with steamed rice and pickled vegetables.
Tips & tricks
Tips: Make sure to dry the pork belly skin thoroughly before roasting to achieve a crispy texture.
Cost
$15