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How to make CRISPY ROAST PORK - Thịt heo quay

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Published on Nov 26, 2011

Full recipe in English and Vietnamese at:
http://danangcuisine.com/?p=898
► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/
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Ingredients
1 kg pork belly rinsed and pat dry
***Mix #1 to marinate the meat***
1 tsp salt
2 tsp sugar
1 tsp five-spice powder
½ tsp pepper
1 tbsp hoisin sauce/ketchup, optional
***Mix #2 for the skin***
2 tsp salt
1 tsp white vinegar

For best results, use a halogen oven http://amzn.to/16Lu1sE

Traditionally in Vietnam, we serve this dish with pickled bean sprouts http://youtu.be/JsQngwWYhpw and dipping fish sauce

FAQ: Why are there bubbling/fizzing effect when Helen mixed salt and vinegar together, but it did not happen with mine?
Answer: The salt Helen used accidentally has baking soda (NaHCO3) in it (This was apparently added by the manufacturer to avoid clumping). It reacts with acid acetic in the vinegar and releases CO2 which causes bubbling effect. However this does not affect the roast pork. Even if your mix does not bubble, the recipe still works with most salt & vinegar.

Soundtrack: Guitar solo "Proud of you"

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