HOW TO MAKE – CRISPY PORK BELLY – HEO QUAY DA GION – WITH VIETNAMESE VERMICELLI NOODLES & FISH SAUCE
In this video, I will show you how to make crispy pork belly. The vietnamese call this dish, heo quay da gion. This is a chinese influenced dish, but what makes it Vietnamese is the Vermicelli noodles (banh hoi) and fish sauce that is serve with the crispy pork belly.
There are many crispy pork belly recipe out there using the air fryer technique. But my 10lbs pork belly slab won’t be able to fit in that tiny thing. I am making this in a regular home oven.
3 main things to get right for a crispy pork skin.
1) Pierce lots of holes for a puffy crispy skin.
2) Skin is super dry.
3) Pork is room temperature when put in oven.
The ingredients for this dish is very simple.
– Pork Belly
– Salt to taste
– 5 spice powder
– Chinese rice cooking wine
– Rock Salt
– White vinegar
– Pinch of Baking Soda
Follow the instructions on the package to make the vermicelli noodles.
as for the fish sauce:
– Thai Chili
– Fish Sauce
– Coconut juice
Be sure to use the meat tenderizer to poke holes in the pork skin. It will save you a lot of time and headaches. Your crispy pork belly game will be easy.
Meat Tenderizer used: https://amzn.to/3b5PPET
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