Ingredients with Measurements:
- 2 lbs pork belly
- 1 tbsp five-spice powder
- 1 tbsp salt
- 1 tsp white pepper
- 1 tbsp rice wine
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp cornstarch
- 1/2 cup boiling water
- 1/4 cup plum sauce
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Score the pork belly skin with a sharp knife, making sure not to cut into the meat.
c. In a small bowl, mix together the five-spice powder, salt, and white pepper.
d. Rub the spice mixture all over the pork belly, making sure to get it into the score marks.
e. In another small bowl, mix together the rice wine, soy sauce, hoisin sauce, and honey.
f. Brush the mixture over the pork belly, making sure to get it into the score marks.
g. Place the pork belly in a roasting pan, skin side up.
h. Roast the pork belly for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
i. Remove the pork belly from the oven and let it rest for 10 minutes.
j. In a small bowl, mix together the cornstarch and boiling water.
k. Brush the cornstarch mixture over the pork belly skin.
l. Turn the oven to broil and place the pork belly back in the oven for 5-7 minutes, or until the skin is crispy.
m. Remove the pork belly from the oven and let it rest for another 10 minutes.
n. Slice the pork belly into thin pieces and serve with plum sauce.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
5. Temperature:
375°F for roasting, broil for crisping the skin
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 35g
Protein per serving: 22g
Carbohydrates per serving: 10g
Sodium per serving: 790mg
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork loin or pork shoulder.
- Plum sauce can be substituted with any sweet and sour sauce.
Variations:
- Add sliced garlic and ginger to the spice rub for extra flavor.
- Use a different type of meat, such as duck or chicken, for a different flavor profile.
Tips and tricks:
- Make sure to score the pork belly skin deeply to allow the fat to render out and the skin to crisp up.
- Let the pork belly rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork belly is cooked to the correct temperature.
Storage instructions:
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pork belly in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the sliced pork belly on a platter and drizzle with plum sauce. Garnish with sliced scallions and sesame seeds.
Garnishes:
Sliced scallions and sesame seeds
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or roasted sweet potatoes.
Troubleshooting advice:
- If the skin is not crispy enough, broil it for a few more minutes.
- If the pork belly is not cooked through, return it to the oven and cook for an additional 10-15 minutes.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Siu yuk, or crispy roasted pork belly, is a popular dish in Chinese cuisine. It is often served at special occasions and celebrations.
Flavor profiles:
The pork belly is seasoned with a blend of spices and brushed with a sweet and savory sauce. The crispy skin pairs well with the tangy plum sauce.
Serving suggestions:
Serve the pork belly as a main dish with rice and vegetables, or as an appetizer with plum sauce for dipping.
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Region: Chinese