Vietnamese Crispy Pork Belly Infused with Vodka

When it comes to a hero protein dish, you can’t go past a crispy pork belly. In this Vietnamese version, the pork belly is marinated in a combination of garlic, five spice, fish sauce, red tandoori colouring and the secret ingredient, a spice infused vodka which I’ll show you how to make yourself using Eiko Japanese Vodka.

To get the crispiest crackling, you need to make sure the skin is completely dried out before you cook it, so ideally you need to dry it out uncovered in your fridge for at least a day or overnight, which also allows time for the marinade to infuse into the meat.

You can serve this in several ways: in rice paper rolls, as crispy pork banh mi rolls, as crispy pork vermicelli bowls or even on its own. It pairs perfectly with my Nuoc Cham recipe, which is a Vietnamese dipping sauce.

Serves- 4-6
Ingredients- 13
Cooking Time- 2 hours plus marinating/drying time
Skill Level- Easy


  • 1kg of Pork Belly, skin scored 1cm thick and patted dry
  • 2 tablespoons of flakey salt
  • 1 tablespoon of oil

Infused vodka

  • 250ml of vodka
  • 2 tablespoons of a mix of spices: 1 cinnamon stick, 6 star anise, 6 cloves, 1 teaspoon of coriander seeds

Pork Belly Marinade

  • 1 tablespoon of infused vodka
  • 5 cloves of garlic, finely chopped
  • 2 teaspoons of fish sauce
  • 2 teaspoons of chilli oil
  • 2 teaspoons of sugar
  • 1 teaspoon of red tandoori colouring
  • 1 teaspoon of five spice
  • Salt and pepper to taste

Watch the process



  1. Ideally two days before you cook the pork, prepare your infused vodka by adding your spices into a jar and pouring in your vodka.
  2. Allow to infuse overnight or until the vodka turns a brownish colour.
  3. Meanwhile mix all of your marinade ingredients together into a bowl and then using gloves or a spoon, cover the pork in the marinade except for the skin.
  4. Pat the skin dry and place onto a tray uncovered in the fridge overnight for at least 8 hours.
  5. Remove from the fridge and allow it to come back to room temperature for about 30 minutes.
  6. Drizzle oil onto the skin and massage with your fingers. Sprinkle a generous amount of flakey salt.
  7. Place into a ripping hot oven at 250 degrees celsius for at least 20 minutes or until the skin starts to puff and turn into crackling.
  8. Lower the heat and cook for another 45 minutes or until golden brown.
  9. Remove and allow to rest for 15 minutes before slicing up and serving.

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