Bánh Hỏi Heo Quay - Crispy Pork Belly Rolls
About 1h 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Bánh Hỏi Heo Quay - Crispy Pork Belly Rolls
About 1h 15mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 4
Directions
- 1Simmer the pork skin-side down.
- 2Pat dry and prick the skin. Season the meat side with salt, sugar, chicken bouillon, five-spice, white pepper, and Shaoxing wine.
- 3Wrap the sides and base of the pork tightly in aluminium foil, leaving only the skin exposed.
- 4Brush the skin with vinegar and cover with salt.
- 5Air fry the pork at 180°C.
- 6Remove the salt, then air fry at 200°C until the skin is blistered and crispy.
- 7Rest the pork before slicing.
- 8Steam the bánh hỏi and prepare the vegetables, herbs, and pineapple.
- 9Blend the mắm nêm, pineapple, garlic, chilli, sugar, and lime juice until smooth.
- 10Fill each rice paper with lettuce, bánh hỏi, pork, cucumber, pineapple, đồ chua, and herbs; roll tightly and dip into the mắm nêm.
Ingredients
- 700–800 g skin-on pork belly
- 2 tsp salt
- 1 tbsp white vinegar
- 1 tsp salt
- 1 tsp sugar
- 0.5 tsp chicken bouillon powder
- 0.5 tsp five-spice powder
- 0.5 tsp ground white pepper
- 2 tsp shaoxing wine
- 4 tbsp mắm nêm
- 60–70 g fresh pineapple
- 1 garlic clove
- 1 red bird’s-eye chilli
- 1 tsp sugar
- 2 tbsp lime juice
- bánh hỏi (fine woven rice vermicelli)
- rice paper
- lettuce
- 1 whole cucumber, cut into batons
- 1 whole pineapple, cut into batons
- đồ chua (pickled carrot & radish)
- vietnamese herbs (mint, perilla, cilantro)
Equipment
potaluminium foilair fryerblendersteamer
