Char Siu Crispy Pork Belly By Uyen Luu

We’re delighted to review the talented Uyen Luu and her latest cookbook, Quick and Easy Vietnamese. Uyen is a Vietnamese-born, London-based food writer, cook, and photographer known for her vibrant approach to Vietnamese cuisine. Her latest cookbook, Quick and Easy Vietnamese, offers a fresh perspective on the flavours of Vietnam, presenting an array of simple yet authentic recipes that are perfect for busy home cooks!

The book is designed to make Vietnamese cooking accessible for everyone, with easy-to-follow instructions and a mindset of being resourceful with time and ingredients, maximising on flavour and never wasting a thing. There are so many simple yet delicious recipes to choose from that can all be whipped up with minimum fuss! From tasty Pork and Prawn Wontons to savoury Dill Fishcakes. If you’re craving something sweet, Uyen also shares dessert options such as Sweetcorn Rice Pudding! There is a collection of recipes that are perfect for any time of the week.

Today we’ve shared on our our favourites from the book, Char Siu Crispy Pork Belly.

Here is how to make Char Siu Crispy Pork Belly

Uyen loves Chinese char siu pork, but she loves the fatty, crispy belly even more, so this combines the two. It’s a winner at every dinner party or the perfect weekend dinner treat. Serve with Vermicelli Noodle Salad Bowlsor steamed rice and vegetables or with bánh hoi.

1. Bring a large saucepan of water to the boil, add the pork andsimmer for 10 minutes, then remove from the water. Rinse undercold water, then pat dry with paper towels. Stab and roughly scorethe meat side.
2. Combine the roast red pork seasoning mix, soy sauce and water in a small bowl, then spread the mixture evenly onto the surface of a tray (pan) or box that fits the meat. Put the pork belly on top, skin side up, and brush the marinade onto the sides of the meat. The seasoning mixture should cover the flesh side and leave the skin dry.
3. Rub the vinegar all over the skin and sprinkle with 1 table spoon of the salt. Marinate at room temperature, uncovered, for at least2 hours, or overnight in the refrigerator, covered, dabbing off any moisture from the skin every 30 minutes when you’re able and rubbing on the remaining salt.
4. When you’re ready to cook, preheat the oven to 220ÅãC fan(475ÅãF). Transfer the pork to a roasting tin lined with baking parchment. Pat the skin dry with paper towels, then roast in the oven for 1 hour 10 minutes. Remove from the oven and set aside to rest for at least 30 minutes. Slice when at room temperature.

Note:

If you can’t get hold of the roast red pork seasoning mix, use 1 teaspoon Chinese five spice, 2 tablespoons garlic powder, 2 tablespoons brown sugar, 2 tablespoons dark soy sauce, 2 tablespoons tomato ketchup and 1/4 teaspoon red food colouring.