Top 5 Tips to Crispy Pork Crackling (Thit Heo Quay)

Follow these 5 simple yet effective tips and you’ll have the crispiest, crunchiest, most flavoursome pork crackling ever!

You’ll Need:
• 600g Pork Belly
• 1 Onion, roughly chopped
• 1 Clove of Garlic, roughly chopped
• 1 tbsp of Five Spice
• 1 tbsp of Salt
• Olive oil
• Sear Salt
• Black Pepper

TOP 5 TIPS TO FORKING DELICIOUS PORK CRACKLING:

1) Blanch the skin with boiling water. This helps further dry the pork skin and helps melt some of the fat to ensure crunchy crackling.

2) Dry that skin with paper towels! The crackling relies on a super dry skin and heat, so take your time to take out all the moisture on the pork skin.

3) Use a sharp knife to score the skin. Score the skin in a criss cross pattern, it is important not to go too deep to the meat, so sharpen that knife, baby.

4) Tip 4 is all about the flavour! For the underbelly, massage the pork with five spice, salt and pepper. For the skin: use good quality olive oil or any oil you like (sesame, sunflower and canola oil also work well) and rub that into the skin of the pork. Crack some sea salt and pepper to also give flavour as well as help with the texture of the skin.

5) HOT HOT HOT. The oven should be preheated to 230C and blistering hot for the pork. I put my oven on grill and 230C. This ensures that the top of the pork becomes super crispy and crunchy. Set your timer to 15-20 minutes to ensure that the skin crisps wonderfully (the time may vary depending on the model of your oven). Once your pork skin is glistening and blistering, turn the oven down to 170C and cook for a further 30-40 minutes. Test that the pork is cooked by piercing a skewer in the meat, if the juices run clear, your pork is cooked to perfection!

*Note: You can definitely use whatever cut of pork or weight of pork that you like. Just remember that the cooking times and temperatures may need to be adjusted :)

Enjoy this forking delicious piece of roast pork as the hero of a main meal, alongside roast root vegetables or a fresh and vibrant coleslaw or salad or on a bed of creamy mushroom polenta. Use the leftovers in banh mi or pork tacos or even pork dumplings. Very easy, very versatile, very delicious.

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✦ Instagram: @nguyentiana

Forking delicious is a channel dedicated to helping get YOU in the kitchen to create some finger licking good and honest food.
Again, thanks so much for watching.

Stay Golden! ♥

Filmed by Duy Nguyen.
Edited by Tiana Nguyen.

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[rachelandnick]

Beautifully cooked ! gotta try it tonight . Thank you for sharing a great video

[davidtopolcsanyi]

That’s awesome!  I'm using these in class.

[gumihou]

Very nicely done! One tip for easy cutting of the meat, score the meat side of the pork belly in long strips. Once the crackling is done, just flip it over and cut according to the lines.

Don't use sawing motions when you reach the crunchy skin, use the heel of your hand to apply pressure on the knife and it will go cleanly through. You can whack the back of the knife with your hand f you like, but that usually ends up with tingly hands for me.

Once the meat came off in a long strip, just lay it on its side with the skin towards you and chop quickly with the knife. The pressure of the knife nearer to your hand is stronger so the cuts are much neater.

Love your tips, but unfortunately my oven's maximum heat is 220 c only...

[dotnb]

Great video! What chef knife do you use?

[kecilce]

you need to move the hatchet along the entire length of the steel; the way you do it, you only sharpen that one place where the steel touches your blade. Otherwise, great vid (y)

[Gentleman_uk]

You need 50 thousand more subs Btw Ide love you crackle your pork

[Thetowatchout]

Beautiful girl who can cook like this = Keeper!!
Great job! Thanks.

[toNYcity]

Who's your camera person?
Cracking job :)

[julieuhc]

Very good video! But it will be perfect if you leave music ... off !. That is the mistake so many people do ... and they loose so much points. Just think when you r in a classroom or in a seminar... when you want to hear/ listen and see or concentrate in the speaker speaking and/or demonstration something ... with the music background, even soft, nice! ... for me and lot of people think it is very annoying! That is my suggestion! Hopefully next time I can hear you better even I m in the kitchen, away from my computer! :) !

But anyway! both of you did a very good job! and U have my thump up!

[bradnitram]

its better you boiled the pork belly after that put in refrigerator for overnight then deep fry until golden try and and you will see the deference :) :)

[petereng]

Interesting, your method is so different from other crispy pork recipe. You slice the skin instead of poking holes and adding oil instead of vinegar. Hey, if taste good That’s all that matters. Nice video👍

[howardsmith]

Thit Heo Quay is Vietnamese, and they do not use olive oil and salt to make the skin crunchy. They use white vinegar and salt. It looks like this version is for Western tastes, not that there's anything wrong with that as I guess at the end if it tastes good, job done. I just point out that is not the way Vietnamese.do their own dish. Oh, btw I live in Vietnam

[doodahgurlie]

Looks great...however, olive oil is not Asian so I really wish Asian cooks would stop using it in Asian cooking - especially as it has a strong flavor/smell to it. Olive oil also has a low heat content, which means heating it a high temp is more damaging than healthy.