The first time I tasted this dish, I was lounging in my aunt’s house in Vietnam, as the sweet scent of burning charcoal and meat wafted into the room. A small food cart vendor was setting up outside her house. As the light faded, he would set up shop over a little charcoal grill, tucking thin slices of marinated pork belly into a vi nuong, the traditional grill basket, and fanning the flames with one steady hand. That smoke drifted straight through the doorway and found me where I sat. The smell was irresistible. He plated the perfectly charred pork belly with rice, cool slices of cucumber, a pile of pickled vegetables, and a sweet-and-sour soy-garlic dipping sauce that pulled the whole thing together.
That first bite was nothing short of magical, and created a near out-of-body experience after all that anticipation. Smoky, savory pork belly against crisp vegetables, brightened by that garlicky sauce. I haven’t stopped thinking about it since, and after a lot of grilling on my own balcony, I can confidently say that my version captures that memory pretty damn well.
Thit ba roi means pork belly, and nuong means grilled. So thit ba roi nuong is, simply, Vietnamese grilled pork belly. It belongs to the wider family of thit nuong dishes you will find sizzling on street corners across Vietnam, usually served over broken rice as com tam thit nuong, tucked into a banh mi, or piled onto vermicelli noodles. One quick note so you order the right cut if you happen to find it at a vendor or restaurant: this is grilled pork belly, not thit heo quay, which is the crispy roasted pork belly with the crackling skin. Different dish, different technique.
Cut the pork belly into roughly 1/4″ slices. Optionally, you can par-freeze the pork belly for 1-2 hours before slicing to make it easier to cut. Combine the chopped green onions, garlic, oyster sauce, Dear Mam fish sauce, honey, MSG, white pepper, and oil in a bowl. Add the sliced pork belly and mix well until fully covered. Cover and refrigerate for at least 1 hour. If you can plan ahead, marinate overnight. The longer the rest, the better it’ll taste!
Line up the pork belly in a grill basket (vi huong) to prevent it from falling into the grill. Grill the pork belly for about 4 to 6 minutes per side at roughly 375F, until the edges are deeply caramelized and lightly charred and the pork is cooked through. Keep an eye on it, because the sugars in the marinade can burn quickly.
In the oven: Set your oven to broil on high and arrange the pork on a wire rack over a foil-lined tray. Broil on high for about 5 to 7 minutes per side, watching closely, until caramelized at the edges.
In the air fryer: Cook at 400F for about 10 to 12 minutes, flipping halfway, until browned and cooked through. Work in batches, so you do not crowd the basket, because crowding steams the pork instead of charring it.
While the pork rests, whisk together the soy sauce, water, white vinegar, sugar, minced garlic, and sliced Thai chili until the sugar dissolves.
Pile the pork belly over a bowl of white rice. Add sliced cucumber and pickled vegetables for crunch and brightness, and spoon over the soy garlic sauce or serve it on the side as a dip. Enjoy!
Can I make thit ba roi nuong without a grill? Yes. Broil it in the oven for about 5 to 7 minutes per side, or air fry at 400F for 10 to 12 minutes, flipping halfway. You should still get lovely caramelization from the honey in the marinade.
Do I need to remove the skin from the pork belly? Up to you! I personally like the chewiness of the skin when it’s grilled, but that texture may not be for everyone. Use whatever you prefer!
What cut of pork belly should I buy? Look for a center cut slab of pork belly with good, even layers of meat and fat. That balance is what keeps the pork juicy and gives you those crisp, rendered edges.
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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