Char Siu BBQ Pork Belly

Ingredients

• 1 lb pork belly, skin removed
• 3 tbsp hoisin sauce
• 3 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tsp five-spice powder
• 4 cloves garlic, minced
• 1 tbsp red fermented bean curd or red food coloring(optional)
• 1 tbsp sesame seeds and sliced scallions, for garnish(optional)

Instructions

1. 1

   Pat the pork belly dry and cut lengthwise into 2-inch-wide strips. Whisk together hoisin, 2 tbsp honey, soy sauce, Shaoxing wine, five-spice, garlic, and bean curd in a bowl (10 min).

2. 2

   Coat pork strips in the marinade, place in a zip-top bag, remove air, and refrigerate at least 30 minutes (up to overnight) while you preheat the oven to 375°F.

3. 3

   Arrange pork on a foil-lined rack over a baking sheet, reserving excess marinade. Roast 30 minutes, basting with reserved marinade halfway through.

4. 4

   Increase oven to 425°F. Brush pork with remaining 1 tbsp honey and roast 15–20 minutes more, turning and glazing every 5 minutes, until edges char and caramelize.

5. 5

   Rest 10 minutes, slice into pieces, garnish with sesame seeds and scallions, and serve over steamed rice with the pan juices drizzled on top.