Crispy Roast Pork (Thit Heo Quay)

Learn how-to make this flavorful roast pork with the uniquely skin. This is a low-fuss, no-fail recipe that will make you the cooking superstar. Enjoy!

Written recipe:

Tools used in this video:

Pyrex Prepware 1-Cup Measuring Cup, Clear with Red Measurements

Pyrex Basics 3 Quart Glass Oblong Baking Dish, Clear 9 x 13 inch – 3 Qt

BP3600 Range Oven Porcelain Broil Broiler Pan and Rack

iDevices iGrill2

Links to other recipes:
Vodka 5-Spice Marinade (Ruou Thom)



2 1/2 lbs pork belly
2 tsp salt (to clean the pork)

1 tsp vinegar + 2 drops red food coloring

1 tsp roast pork/char sui/Chinese BBQ seasoning
1 tsp 5-sprice powder
1 tsp oyster sauce
1 tsp hoisin sauce
2 tsp soy sauce
1 tsp Vodka 5-spice marinade

1 tsp vinegar (to brush on the skin during roasting)

Yields: 4-6 servings

vật liệu:

1 m. cà phê dấm trắng cất (distilled)
2 giọt màu đỏ (màu thực phẩm)

1 K – 1.2 Kg thịt ba rọi
2 m. cà phê muối

Ướp thịt:
1 m. cà phê bột 5 vị hương
1 m. cà phê bột xá xíu (roast pork/thân phụ sui/Chinese BBQ seasoning
1 m. cà phê dầu hào
1 m. cà phê tương ăn phở
2 m. cà phê xì dầu
1 m. cà phê rượu thơm (Vodka 5-Spice Marinade)

1 m. cà phê dấm

Cho: 4-6 phần ăn



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Laid Back Guitars Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0

phân mục: Ẩm thực
Link phân mục:

Blog: Kinh tế hải Phòng

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  1. Interesting – never seen a double broil/2x vinegar technique. Most recipes just use 400F for the full cook.

  2. Can’t wait to try u make it look so good thanks.

  3. Nice & yummy.subscribe from singapore??

  4. Thank you so much for the temp and time info. ? I hate the guessing game .

  5. Is it still crispy after 2 or 3 days?

  6. Will try this easy and simple recipe soon, thx for sharing Trang?

  7. No need color to food specially for this dish!

  8. thanks for uploading; i love your voice; very soothing

  9. Vinegar, interesting. I tried a recipe that was OK. It used baking powder to crisp up the skin plus it called for holes to be poked all across the skin surface. And to blanch the whole piece in water, ginger, chives, and rice wine as a means to rid that pungent raw pork flavor that usually lingers. The marinade was mostly dry with xiao sing wine and rose water being the liquid but it was mostly 5 spice powder. This was more like the Hong Kong style roast pig which is what I'm familiar with.

    I may try a combined your recipe with mine to see how it turns out, I like the idea of the vinegar along the skin and the added sweetness of hoisin in the marinade.

  10. thank you for great recipe

  11. Thank you for posting this video! I will give it a try???

  12. There is the difference on her backing skill to make the skin more crispy & not much work then the other video I have watch:) thanks

  13. fat perfectly rendered.

  14. Thank you for your awesome videos and easy to follow instructions.

    Where would I find vodka five spice?

  15. Thank you for your recipe. My pork came out very good until i got another piece of pork belly i think it is from big pig not young or baby one. The skin is thicker and it is super chewy. Do you have any advice for roasting pork from old (not young) pig?

  16. Wow, You are great my dear.

  17. because i don't have the hi and lo option for broil

  18. Hi. When i broil it, do i still keep the temperature at 325 F or should i increase it to 500 F and broil?

  19. I love your videos. They are easy to follow, clear, and precise. Thank you for sharing them!!!

  20. Thanks I'm make is very great my family like

  21. I couldn't write down all the ingredients that you require to make that Park I would like to know if you can write everything down on a piece of paper so I can put it in my book please I would really appreciate it and I love you very very much sometimes I try to make it but because I I don't put the right ingredients and it doesn't come out right so I'm asking you please can you send me the recipe of all those ingredients so I can make it the way you do but I know it's not going to come out the way you make it but I will try my best thank you very much I would really appreciate it many blessings to you keep up your good videos I love it thank you again

  22. thx for sharing this recipe, may i ask you any tips to preserve the crispiness if i hv some leftovers pls? or if i reheat it in toaster/oven wld it still be as crispy i wonder? thx

  23. I did try to cook that today but only half skin was crispy and half was solf , would you tell me what I did wrong .

  24. Hello RunAwayRice, first I would like to thank you very much for the video

  25. This roast pork belly looked so yummy it made me hungry, so hungry for one that I will try it tomorrow. Thx!

  26. this skin looks a bit tough tbh

  27. Awesome job on the pork belly and your are so pleasant to listen to.very nice !!!

  28. Thank you for listing the necessary ingredients.

  29. That's so good . My family member gave very hard time, because i make not enough for them enjoy .That's mean I'm sucess and you are my great professor . One again thank you so much !

  30. You are really the best, em oi.

  31. the baking n broiling is way too complacated, can i just bake for 30 mins at 350 f then broil for 15mins at 325

  32. wat is that thing sticking on the meat, n where to buy it

  33. Will be trying this recipe this coming weekend!

  34. Thank you for that pork recipe

  35. simply irrisistable would you have a recipe for baked lamb

  36. You should become a narrator!!! Your voice is so soothing!!!

  37. ? Look so yummy Love it ?
    Thanks 4sharing n have a great day!..

  38. i wish i had a wife like you chi.:)

  39. ?。*。?~?xXx
    。?。*。thanks for?
    ?。a great recipe ??

  40. Chi oi Em rat thich nhung cong thuc cua chi de day de lam nhung em ko biet tieng anh chi co the nao viet them tien viet duoc ko

  41. ngon wa. com het loi ta…

  42. cái roast pork seasoning là muối hồng (muối diêm) đúng không chị? Mình không có sử dụng nó có được không ạ.

  43. hi what brand tapioca powder do you use thanks