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.

Heo Quay (crispy Pork Belly With Fish Sauce Caramel)

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

  1. Preheat the oven to 220°C (425°F).
  2. 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.
  3. 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.
  4. Heat vegetable oil in a pan and sear the crispy pork belly until golden brown.
  5. 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