How to make Cripsy Roasted Pork (Thit heo quay)

Full dish in English as well as Vietnamese at:

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Active ingredients.
1 kg pork stubborn belly rinsed as well as rub dry.
*** Mix # 1 to season the meat ***.
1 tsp salt.
2 tsp sugar.
1 tsp five-spice powder.
1/2 tsp pepper.
1 tablespoon hoisin sauce/ketchup, optional.
*** Mix # 2 for the skin ***.
2 tsp salt.
1 tsp white vinegar.

For best results, make use of a halogen oven.

Typically in Vietnam, we offer this recipe with marinaded bean sprouts and also dipping fish sauce.

Frequently Asked Question: Why are there bubbling/fizzing result when Helen mixed salt as well as vinegar together, but it did not happen with mine?
Answer: The salt Helen used inadvertently has sodium bicarbonate (NaHCO3) in it (This was obviously included by the maker to prevent clumping). It responds with acid acetic in the vinegar and also releases CARBON DIOXIDE which creates gurgling effect. However this does not impact the roast pork. Also if your mix does not bubble, the dish still works with a lot of salt & vinegar.

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