Ingredients with Measurements:
- 1 lb pork belly, skin-on
- 1 tbsp five-spice powder
- 1 tbsp salt
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp water
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 green onion, chopped
- 1 red chili, sliced (optional)
Special equipment needed:
- Roasting pan with rack
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Score the pork belly skin with a sharp knife, making shallow cuts in a crosshatch pattern.
3. Rub the five-spice powder, salt, and sugar all over the pork belly, including the skin.
4. Place the pork belly on a roasting rack, skin-side up, and roast in the oven for 30 minutes.
5. Reduce the oven temperature to 350°F and continue to roast for another 1 hour and 15 minutes, or until the internal temperature of the pork reaches 165°F.
6. While the pork is roasting, prepare the glaze by mixing together the rice vinegar, honey, soy sauce, sesame oil, cornstarch, water, garlic, and ginger in a small saucepan.
7. Heat the glaze over medium heat, stirring constantly, until it thickens and becomes glossy.
8. Once the pork is cooked, remove it from the oven and brush the glaze all over the skin.
9. Return the pork to the oven and roast for another 10-15 minutes, or until the skin is crispy and sticky.
10. Let the pork rest for 10 minutes before slicing it into bite-sized pieces.
11. Garnish with chopped green onion and sliced red chili, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 45 minutes
Temperature:
Preheat oven to 400°F, then reduce to 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 30g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or pork loin.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add 1 tbsp of hoisin sauce to the glaze for a sweeter flavor.
- Use Chinese five-spice powder instead of regular five-spice powder for a more authentic taste.
- Add 1 tbsp of Shaoxing wine to the glaze for a deeper flavor.
- Use brown sugar instead of white sugar for a richer flavor.
Tips and tricks:
- Make sure to score the pork belly skin deeply enough to allow the fat to render out and the skin to become crispy.
- Use a meat thermometer to ensure that the pork is cooked to the correct temperature.
- Let the pork rest before slicing it to allow the juices to redistribute and prevent it from becoming dry.
- Brush the glaze on the pork belly in layers to create a sticky and glossy finish.
Storage instructions:
Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Sticky Siu Yuk with Honey and Soy Sauce on a platter with a garnish of chopped green onion and sliced red chili.
Garnishes:
Chopped green onion and sliced red chili.
Pairings:
Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or sesame broccoli.
Troubleshooting advice:
- If the skin is not crispy enough, broil the pork belly for a few minutes at the end of cooking.
- If the glaze is too thick, add a little more water to thin it out.
- If the pork is not cooked through, return it to the oven and continue to roast until the internal temperature reaches 165°F.
Food safety advice:
- Always use a meat thermometer to ensure that pork is cooked to the correct temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
- Store leftover pork in the refrigerator and consume within 3 days.
Food history:
Siu Yuk is a popular Cantonese dish that originated in southern China. It is typically made with pork belly that is roasted until the skin is crispy and the meat is tender. The addition of honey and soy sauce in this recipe adds a sweet and savory flavor to the dish.
Flavor profiles:
Sweet, salty, savory, and sticky.
Serving suggestions:
Serve the Sticky Siu Yuk with Honey and Soy Sauce as a main dish with steamed rice and stir-fried vegetables.
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Region: Chinese