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Siu Yuk Roast Pork Belly with Rice (Gluten-Free)

Prep 20 min Cook 90 min Difficulty 3/5

Crispy Siu Yuk-style pork belly with gluten-free glaze, served over jasmine rice with bok choy.

Why this recipe works

This Siu Yuk-inspired roast pork belly yields a crisp-skinned, tender interior with a savory glaze. It’s built for gluten-free cooks and pairs perfectly with jasmine rice and greens. Ideal for weekend dinners or when you want a show-stopping yet approachable dish.

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Key takeaways

Crispy skin comes from drying, salting, and high-heat finish.
Marinade flavors the meat without touching the skin.
Serve with jasmine rice and greens for a balanced plate.

Recipe guide

This Siu Yuk-inspired roast pork belly yields a crisp-skinned, tender interior with a savory glaze. It’s built for gluten-free cooks and pairs perfectly with jasmine rice and greens. Ideal for weekend dinners or when you want a show-stopping yet approachable dish.

Get a crisp-skinned roast pork belly that’s naturally gluten-free.

  • Crispy skin comes from drying, salting, and high-heat finish.
  • Marinade flavors the meat without touching the skin.
  • Serve with jasmine rice and greens for a balanced plate.

Roast method and timing

Preheat oven to 200°C (390°F). Score the skin crosshatch, pat dry, salt, then wipe off excess. Mix miso, gluten-free tamari, rice vinegar, sesame oil, garlic, ginger, five-spice, and maple syrup into a marinade. Rub the meat-side with half the marinade. Roast on a rack for 30 minutes to start skin crisping. Lower to 170°C (340°F), baste the non-skin side with remaining marinade, and continue 40–50 minutes until tender. For extra crispness, raise to 230°C (445°F) for 8–10 minutes while watching closely. Rest 10 minutes before slicing.

Rice and greens plan

Prepare jasmine rice with 1 cup rice to 1.2 cups water until tender. While the pork rests, steam or sauté bok choy and slice scallions thinly. Reheat slices gently if needed. Serve sliced pork over rice, with bok choy and scallions. Optional: drizzle extra gluten-free tamari to taste.

Serving and storage

Pack the plate with even portions of pork, rice, and greens. Keep leftovers refrigerated; reheat gently to maintain texture. This dish stores well for 2–3 days in the fridge.

Ingredients

  • 1 kg pork belly with skin
  • 1 tbsp neutral oil
  • 2 tsp coarse sea salt
  • 3 tbsp white miso paste
  • 2 tbsp gluten-free tamari
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp Chinese five-spice powder
  • 1 tbsp maple syrup
  • 1 cup jasmine rice
  • 1.2 cups water
  • 2 stalks scallions, sliced
  • 200 g bok choy, steamed

Instructions

  1. Preheat oven to 200°C (390°F). Score the skin of the pork belly in a crosshatch pattern, taking care not to cut too deep into the meat. Pat the skin dry with paper towels.
  2. Rub the skin with coarse sea salt and a little neutral oil to aid crisping. Set aside for 15 minutes, then wipe off excess salt.
  3. Combine miso paste, gluten-free tamari, rice vinegar, toasted sesame oil, minced garlic, grated ginger, Chinese five-spice powder, and maple syrup to make a marinade.
  4. Coat the pork belly all over (except the skin) with half the marinade. Reserve the rest for basting.
  5. Place the belly on a wire rack set over a roasting tray lined with foil.
  6. Roast at 200°C (390°F) for 30 minutes to start the skin crisping.
  7. Reduce oven temperature to 170°C (340°F). Baste the non-skin sides with remaining marinade and continue roasting for 40–50 minutes until the interior is cooked through and tender.
  8. For extra crispness, increase oven to 230°C (445°F) for 8–10 minutes while watching closely to avoid burning the skin.
  9. Rest the roast for 10 minutes.
  10. Meanwhile, rinse jasmine rice until water runs clear and cook with water in a rice cooker or on the stove (1 cup rice to 1.2 cups water) until tender.
  11. Slice the roasted pork belly into pieces.
  12. Serve over steamed jasmine rice with sliced scallions, steamed bok choy, and a drizzle of extra gluten-free tamari if desired.

FAQs

How do you get crispy skin? Score the skin deeply but avoid the meat to ensure crisp, even crackling.
Should I use a rack for roasting? Marinate the meat-side heavily, then roast on a rack so air circulates.
Why rest the pork belly after roasting? Let the meat rest before slicing to keep juices in.