Ingredients with Measurements:
- 2 lbs pork belly
- 1 tbsp salt
- 1 tbsp five spice powder
- 1 tbsp garlic powder
- 1 tbsp sugar
- 1 tbsp rice wine
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
Special equipment needed:
- Slow cooker
- Aluminum foil
Step-by-step instructions:
1. Rinse the pork belly and pat dry with paper towels.
2. In a small bowl, mix together the salt, five spice powder, garlic powder, and sugar. Rub the mixture all over the pork belly.
3. In another bowl, mix together the rice wine, soy sauce, hoisin sauce, honey, and sesame oil. Pour the mixture over the pork belly and massage it into the meat.
4. Place the pork belly in the slow cooker and cook on low for 8 hours.
5. Once the pork belly is cooked, remove it from the slow cooker and place it on a baking sheet lined with aluminum foil.
6. In a small bowl, mix together the cornstarch and water. Brush the mixture over the pork belly.
7. Preheat the oven to 450°F and roast the pork belly for 20-25 minutes, or until the skin is crispy.
8. Let the pork belly rest for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours in the slow cooker + 25 minutes in the oven
Temperature:
Slow cooker: Low
Oven: 450°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 30g
Carbohydrates: 5g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Rice wine can be substituted with dry sherry or white wine.
- Hoisin sauce can be substituted with oyster sauce or barbecue sauce.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add sliced ginger and scallions to the slow cooker for extra flavor.
- Use a spice rub of your choice instead of the salt, five spice powder, garlic powder, and sugar mixture.
- Serve the siu yuk with steamed buns and pickled vegetables for a traditional Chinese meal.
Tips and tricks:
- Make sure to dry the pork belly thoroughly before seasoning it to ensure a crispy skin.
- Use a meat thermometer to check if the pork belly is fully cooked.
- If the skin is not crispy enough after roasting, broil it for a few minutes until it reaches the desired crispiness.
Storage instructions:
Store leftover siu yuk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the siu yuk in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the siu yuk on a platter with sliced scallions and cilantro for garnish.
Garnishes:
Sliced scallions, cilantro, and sesame seeds.
Pairings:
Steamed rice, stir-fried vegetables, and hot and sour soup.
Suggested side dishes:
Steamed buns and pickled vegetables.
Troubleshooting advice:
- If the skin is not crispy enough after roasting, broil it for a few minutes until it reaches the desired crispiness.
- If the pork belly is not fully cooked after 8 hours in the slow cooker, continue cooking it until it reaches an internal temperature of 145°F.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover siu yuk in the refrigerator for up to 3 days.
Food history:
Siu yuk is a traditional Chinese dish that originated in Guangdong province. It is made by roasting seasoned pork belly until the skin is crispy and the meat is tender.
Flavor profiles:
Siu yuk has a savory and slightly sweet flavor, with hints of garlic, five spice powder, and hoisin sauce.
Serving suggestions:
Serve the siu yuk on a platter with steamed rice, stir-fried vegetables, and hot and sour soup for a complete Chinese meal.
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Region: Chinese