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| Nutrient | Per serving1 plate (approx. 400 g) | Per portion400 g |
|---|---|---|
| Sugar | ~8 g | ~8 g |
| Energy | ~4500 kJ | ~4500 kJ |
| Sodium | ~1500 mg | ~1500 mg |
| Protein | ~45 g | ~45 g |
| Fat, total | ~90 g | ~90 g |
| Carbohydrate | ~10 g | ~10 g |
| Saturated fat | ~35 g | ~35 g |
Large serving of Vietnamese crackling roasted pork with ultra-crispy skin, served with chilli dipping sauce
Roasted pork belly with crackling, shredded iceberg lettuce, shredded carrot, sweet soy and chilli dipping sauce.
Vietnamese roasted pork belly, known as Heo Quay, reflects a deep culinary exchange between Vietnam and traditional Cantonese roast meats. Often featured at weddings and festive celebrations, it is prized for the dramatic textural contrast between its rich, tender meat and blistered, crispy skin. Today, it remains a wildly popular staple, whether served as a standalone sharing plate or tucked into a fresh banh mi.
Contains soy and gluten (in the dipping sauce). May contain traces of fish sauce, sesame, peanuts, shellfish, egg, and dairy from shared kitchen equipment.
For the best crackling, consume immediately. If saving leftovers, separate the sauce and refrigerate the pork in an airtight container for up to 3 days.
Remove from the refrigerator and let sit for 10 minutes to take the chill off before reheating.
Ready to eat. To restore the crispy skin, reheat the pork in an air fryer or oven at 180 degrees Celsius for 5 to 8 minutes until hot and sizzling. Avoid microwaving, as it will make the crackling rubbery.
Serve hot or at room temperature, dipping each piece into the provided chilli and soy sauce before eating.
