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Heo Quay Recipe Sous Vide Crispy Pork Belly

While oven roasting is perfectly good way to make heo quay, we prefer the convenience of sous vide because it allows us to make a big slab ahead of time and freeze for future use in other recipes. You can freeze the pork belly after drying it from the sous vide. To reheat, thaw in the fridge and pop it in the broiler to crisp the skin.
Prep Time: 10 minutes
Course: Main Course
Cuisine: Vietnamese
Keyword: Crispy Pork, Heo Quay
Calories: 4706kcal


  • 2-3 lb skin on pork belly
  • 2 bamboo or metal skewers
  • 2 ts kosher salt
  • 1 ts five spice powder
  • 1 ts ground white pepper


  • Prepare sous vide water bath to 72 C or 162 F. Combine the salt, five spice, and white pepper in a small bowl.
  • Insert the skewers through the pork belly slab, criss crossing in a X pattern. Score only the skin with a sharp knife. Season entire belly. Place in zip lock bag or vacuum seal bag and sous vide for 4-6 hours. Near end of sous vide cook time, turn broiler on high. Remove and pat the belly dry, especially the skin. Re-season and place on wire rack over roasting pan. Place on top rack underneat broiler and carefully monitor the crispening progess. Rotate if there are any spots getting darker than others. This process will take roughly 10-15 minutes. It's ok if there is some charring, excess charring can be scrapped off with knife. When skin bubbles up to turns golden brown remove from broiler and allow to cool for 10 minutes before slicing.


Sodium: 4942mg | Calcium: 58mg | Vitamin C: 3mg | Vitamin A: 94IU | Sugar: 1g | Fiber: 1g | Potassium: 1696mg | Cholesterol: 653mg | Calories: 4706kcal | Saturated Fat: 175g | Fat: 481g | Protein: 85g | Carbohydrates: 1g | Iron: 5mg
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