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Thịt Quay

posted May 4, 2011, 5:56 PM by Quoc-Anh Vuong   [ updated May 4, 2011, 6:12 PM ]
For 4.4lbs (2kg) of pork bellies, whole slab if possible

Dry rub
  • 2 tbsp of salt
  • 2 tbsp of 5-spices (Ngũ Vị Hương)
  • 1 tbsp of crushed garlic
  • 1 tbsp of sugar
Broil at 400 - 450, on a rack inside a pan to catch fat drippings.
To make the skin crispy, wipe it dry thoroughly.
Optionally, brush vinegar on the skin.
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