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Triple Roast Recipe

Name: Vietnamese Street Kitchens Triple Roast Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.2 kg pork belly (skin on, boneless); 2 tbs kosher salt; 2 tbs white vinegar; 2 tbs neutral oil (e.g., canola); 3 cloves garlic, crushed; 1 tsp black pepper, freshly ground; 1 tsp five-spice powder; 1 kg pork shoulder (boneless or bone-in); 3 tbs soy sauce (light); 2 tbs oyster sauce; 1 tbs brown sugar; 1 tsp sesame oil; 4 cloves garlic, minced; 2 tsp ginger, minced; 1 tsp black pepper; 1 tbs vegetable oil (for roasting pan); 800 g boneless chicken thighs, trimmed; 3 stalks lemongrass stalks (white part only), finely chopped; 3 red bird's eye chillies, chopped; 4 cloves garlic, minced; 2 tbs fish sauce; 2 tbs lime juice; 1 tsp brown sugar; 2 tbs neutral oil; 2 tbs fresh coriander (cilantro), chopped; 2 stalks spring onions, sliced; 4 servings jasmine rice or steamed buns; 200 g pickled cucumber (optional); 4 pieces lime wedges

Inspired by Vietnamese Street Kitchen

Time3h

Serves4

Crispy belly pork, roast pork & lemongrass chilli chicken.

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Ingredients

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Crispy Belly Pork

2 2/3 lb (1.2 kg) pork belly (skin on, boneless)

2 tbs kosher salt

2 tbs white vinegar

2 tbs neutral oil (e.g., canola)

3 cloves garlic, crushed

1 tsp Black pepper, freshly ground

1 tsp five-spice powder

Roast Pork (Marinated Shoulder/Roast)

2.2 lb (1 kg) pork shoulder (boneless or bone-in)

3 tbs soy sauce (light)

2 tbs oyster sauce

1 tbs Brown sugar

1 tsp Toasted sesame oil

4 cloves Garlic, minced

2 tsp Ginger, minced

1 tsp black pepper

1 tbs vegetable oil (for roasting pan)

Lemongrass Chilli Chicken

1 3/4 lb (800 g) boneless chicken thighs, trimmed

3 stalks lemongrass stalks (white part only), finely chopped

3 red bird's eye chillies, chopped

4 cloves Garlic, minced

2 tbs Fish sauce

2 tbs ReaLime juice

1 tsp Brown sugar

2 tbs neutral oil

2 tbs fresh coriander (cilantro), chopped

2 stalks spring onions, sliced

To Serve

4 servings jasmine rice or steamed buns

7.05 oz (200 g) pickled cucumber (optional)

4 pieces Lime wedges

Method

Crispy Belly Pork

Prepare and brine

Score the skin of the pork belly in parallel lines (not cutting into the meat). Pat the skin dry with paper towels. Rub the meat side (not the skin) with the crushed garlic, five-spice powder and black pepper. Turn the belly skin-side up and brush the skin with white vinegar, then sprinkle evenly with 1 tablespoon kosher salt. Place uncovered on a tray in the refrigerator for at least 4 hours or overnight to dry the skin—this helps crisping.

Roast for crackling

Preheat the oven to 220°C (425°F). Rub the meat side with remaining 1 tablespoon kosher salt and 1 tablespoon oil. Place the belly on a rack set over a roasting tray skin-side up. Roast at 220°C for 30 minutes to blow the skin and start the crackle. Reduce temperature to 180°C (355°F) and roast for a further 40–50 minutes, until the meat is cooked and skin is blistered and crisp. If parts of the skin are not crisped, briefly finish under a hot grill/broiler for 2–4 minutes—watch carefully to avoid burning.

Rest and slice

Remove from oven and let rest for 10–15 minutes to allow juices to redistribute. Slice into bite-sized pieces or thin slices with a sharp knife, serving skin-on for maximum crispiness.

Roast Pork (Marinated Shoulder/Roast)

Marinate

In a bowl combine soy sauce, oyster sauce, brown sugar, sesame oil, minced garlic, minced ginger and black pepper. Rub the marinade all over the pork shoulder, cover and refrigerate for at least 2 hours, preferably overnight for deeper flavour.

Roast

Preheat oven to 180°C (355°F). Remove pork from fridge 30 minutes before cooking to come toward room temperature. Place pork in a roasting tray brushed with 1 tablespoon vegetable oil. Roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes (approx. 25–30 minutes per 500 g) until internal temperature reaches 70–75°C (158–167°F) and the exterior is deeply browned. Baste once or twice with pan juices during roasting.

Rest and slice

Transfer pork to a carving board and rest 15 minutes. Slice thinly against the grain into serving portions. Reserve pan juices; spoon a little over the slices when plating.

Lemongrass Chilli Chicken

Make the lemongrass chilli marinade

In a bowl combine finely chopped lemongrass, chopped chillies, minced garlic, fish sauce, lime juice, brown sugar and 1 tablespoon neutral oil. Stir to dissolve the sugar. Add the chicken thighs and toss to coat thoroughly. Marinate for 20–30 minutes at room temperature or up to 2 hours in the refrigerator.

Cook the chicken

Heat remaining 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the marinated chicken (reserve excess marinade) in a single layer—work in batches if needed. Cook 4–5 minutes per side until nicely browned and cooked through (internal temperature 74°C / 165°F). If a little marinade remains, pour into the pan during the last minute and let it reduce slightly to glaze the chicken.

Finish

Remove from heat, stir through chopped coriander and sliced spring onions. Taste and adjust with a squeeze of lime or a pinch more fish sauce if needed.

To Serve

Warm jasmine rice or steam buns. Arrange slices of crispy belly pork, roast pork and lemongrass chilli chicken on a large platter or as separate portions. Spoon reserved roast pork pan juices over the roast pork slices. Add pickled cucumber and lime wedges on the side. Serve immediately so the crispy belly remains crackling and the chicken is glazed and warm.