Mom wanted to experiment with her Heo Quay, roasted pork, recipe by roasting it in my Traeger. I love experiments and always wanted to learn how to make crispy and juicy Heo Quay so I was all for it. If you don’t have a smoker, just use your oven! It turned out fantastic. The pork belly was crispy, and juicy, and tasted so much better than store-bought. I think this is the only way to do it now. Roasting it in the smoker also added a subtle smoke flavor to the pork, so yum!
Making the Heo Quay felt intimidating at first, but it’s actually pretty easy…just takes a little time for the prep. Please see the steps below.
There are so many ways to enjoy Heo Quay. In my family, we love it with banh hoi, fine woven vermicelli noodles, fresh veggies, and nuoc mam dipping sauce. We don’t eat this often but such a treat anytime we get to eat it!
This is a great recipe to make for a party!
Ingredients:
5 pounds Slab of Pork Belly, skin-on
2 packets Seasons Spicy Bake Mix, to taste
1 tablespoon vinegar, more as necessary
1 tablespoon salt
Steps:
Season Pork Belly – Season the meat side of the pork belly generously with the Seasons Spicy Bake Mix.
Prepare Pork Belly – Poke holes in the skin using a stainless steel blade meat tenderizer or fork. Brush on vinegar and sprinkle salt on the pork skin.
Dry-Brine Pork Belly – Place the pork belly on a baking/cooling rack over a sheet pan and refrigerate in the fridge uncovered for 48 hours.
Roast Pork Belly – Brush Pork skin with a little vinegar. Roast Pork Belly skin-side up in a 400-degree oven/grill for 45 minutes. Rotate or flip pork belly as needed.
Broil Pork Belly – Broil pork belly in a portable infrared oven or the oven for 15 minutes until the skin puffs up. Rotate as needed.
Tips:
- The Seasons Spicy Bake Mix can be found in the spice aisle at the local Asian grocery store or online. It’s so convenient!
- Make sure you get skin on pork belly!
No Limit Cooking 
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