Thịt Heo Quay

Thịt Heo Quay is a crispy-skinned Vietnamese roasted pork belly dish that is both savory and aromatic, perfect for low-carb diets. This version is baked to achieve a crunchy texture while keeping the meat tender and flavorful.

Ingredients

• Pork belly - 500 grams
• Garlic - 4 cloves, minced
• Shallots - 2, minced
• Himalayan salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Five-spice powder - 1/2 teaspoon
• Apple cider vinegar - 2 tablespoons
• Soy sauce (low-sodium) - 1 tablespoon
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 220°C (428°F).
2. Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
3. In a bowl, combine minced garlic, minced shallots, Himalayan salt, black pepper, five-spice powder, apple cider vinegar, soy sauce, and olive oil to create a marinade.
4. Rub the marinade thoroughly over the pork belly, ensuring it gets into the scored skin as well.
5. Place the pork belly on a wire rack in a baking tray, skin side up, and let it marinate in the refrigerator for at least 30 minutes or preferably overnight.
6. After marinating, remove the pork from the refrigerator and let it sit at room temperature for 15 minutes.
7. Bake the pork belly in the preheated oven for 20 minutes.
8. Reduce the temperature to 160°C (320°F) and continue baking for another 60 minutes, or until the skin is crispy and the meat is tender.
9. Once done, let it rest for 10 minutes before slicing into pieces.
10. Serve with low-carb vegetables or salad.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 4 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Water: 0.1 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains healthy fats that can promote satiety and energy.

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