# Vietnamese-Style Crispy Pork Belly

Recipe by [Yuki Tanabe](https://fridge.menu/en/u/yukitanabe)

A Vietnamese-inspired pork belly with crackling skin, wrapped in rice paper with fresh herbs, noodles and hoisin sauce.

Servings: 4 · Prep 15 min · Cook 30 min · Meat

Contains: gluten, soy

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vietnamese-Style Crispy Pork Belly](https://image.fridge.menu/adaptations/0ikcr4t1/4513c2c268e7c78ac96fb0003a8305e42b3f094ede29fd264f6a32ef8d7b027b.jpg)

## Ingredients

- 800 g [Pork Belly](https://fridge.menu/en/i/pork-belly)
- 1 tsp [Five Spice](https://fridge.menu/en/i/five-spice)
- 1 tsp [Brown Sugar](https://fridge.menu/en/i/brown-sugar)
- 1 pcs [Lemon](https://fridge.menu/en/i/lemon) — finely grated zest
- 0.5 tsp [Salt](https://fridge.menu/en/i/salt)
- 0.5 tsp [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 pcs [Shallot](https://fridge.menu/en/i/shallot) — finely chopped
- 1 tsp [Sesame Oil](https://fridge.menu/en/i/sesame-oil)
- 1 pinch [Salt](https://fridge.menu/en/i/salt) — for the skin
- 16 pcs Rice Paper
- 1 bunch [Coriander](https://fridge.menu/en/i/coriander) — fresh
- 1 bunch [Mint](https://fridge.menu/en/i/mint) — fresh
- 1 bunch [Thai Basil](https://fridge.menu/en/i/basil)
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot) — cut into matchsticks
- 1 tsp [Chilli Flakes](https://fridge.menu/en/i/chili-flakes)
- 150 g Noodles — cooked according to pack instructions
- 100 ml [Hoisin Sauce](https://fridge.menu/en/i/hoisin-sauce)

## Steps

1. Remove any bones and place the pork belly on a board, skin-side down. Score the meat side (not the skin) with 1 cm deep cuts.
2. Mix the five spice, brown sugar, lemon zest, salt and freshly ground black pepper in a bowl and rub well into the cuts. Then tuck the finely chopped shallot into the cuts.
3. Turn the pork belly over and score the skin lengthways and crossways into roughly 1 cm squares, taking care to cut only the skin and fat layer, not the meat. Rub the skin with oil and salt.
4. Place the belly on a heatproof tray lined with baking paper and put it into a cold oven. Set the temperature to 125°C and roast for 2 hours at this low temperature.
5. Then raise the temperature to 230°C and continue roasting until the skin is crisp.
6. To serve, dip a sheet of rice paper in water and lay it on the table. Place salad, herbs, noodles and hot slices of pork belly in the centre of the rice paper.
7. First fold in the sides, then roll tightly into a spring roll.
8. Repeat until all the rolls are assembled.
9. Serve with hoisin sauce.

Published 2026-10-08

https://fridge.menu/en/r/vietnamese-braised-pork-belly-0ikcr4t1

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