Crispy-skinned roasted pork is a unique Vietnamese delicacy, beloved across all three regions for its enticing flavor and presentation. However, mastering the art of preparing this dish to perfection is no easy feat.
Anh Khoa, owner of a renowned crispy-skinned roasted pork establishment with over 20 years of experience in Mỹ Hưng commune (Thạnh Phú district, Bến Tre province), reveals that achieving the ideal texture and taste requires meticulous attention to detail, from ingredient selection to cooking techniques.
Anh Khoa specializes in roasting whole pigs, carefully choosing those weighing between 15 to 60kg.
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After cleaning and removing the internal organs, the pig is washed and left to dry.
The marination process follows, where Anh Khoa uses a blend of familiar ingredients like sugar, salt, seasoning, and five-spice powder, massaging the mixture evenly inside and out.
The meat is then left to marinate for 4-5 hours, allowing the flavors to penetrate deeply before roasting.
“The roasting process involves two rounds of fire, with a 30-minute interval between each. The first round takes approximately 2 hours, while the second round lasts 2-3 hours, depending on the pig’s weight,” explains Anh Khoa.
The pork is roasted twice over coconut shell charcoal, resulting in a crispy skin that’s free from excess grease
Anh Khoa emphasizes that precise timing and temperature control are crucial for achieving the perfect crispy skin.
To enhance the flavor and aroma, the restaurant exclusively uses coconut shell charcoal from Bến Tre.
Combining years of experience with his secret techniques, Anh Khoa’s roasted pork boasts a crispy, golden-brown exterior and tender, flavorful meat within.
Chị Phan Thoa, a regular customer, raves about the dish: “The crispy skin is irresistible, maintaining its texture even after hours. The restaurant’s unique recipe appeals to all ages, and I never tire of it.
Whenever I visit, I buy a generous portion to enjoy. My personal favorites are the roasted ribs and belly, best savored hot.”
Photos, video: Thanh Phấn
