August 09, 2016
Dinner, Main Dish, Pork,
Easy/Beginner Cooking, Entertaining, Sunday Dinner, Oven Roast, Gluten-Free, No Eggs, Non-Dairy more
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"This may not be the exact Chinese barbecued pork (also known as char siu) at your Chinese take out or restaurant but quite close, and you can make it at home! Who can resist slices of crispy half fatty/half lean roast pork dripping with caramelized juices. Only use pork belly, NOT pork loin!"
TO MARINATE THE POKK BELLY: In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 4-6 hours in the refrigerator.
Preheat the oven to 325°F.
Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan. Brush the top with the honey. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.
Remove the pork from oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.
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