Char siu is the Cantonese people’s greatest contribution to mankind. Really, who can resist slices of half-fatty, half-lean roast pork, crisp and dripping with caramelized juices? And Char siu has become more and more popular recently.
1 1/2 pounds pork belly, unsliced
2 tablespoons rice wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
2 tablespoons white granulated sugar
3 cloves garlic, minced
1/2 tablespoon hoisin sauce
1/2 teaspoon 5-spice powder
2 tablespoons honey
1. In a large bowl, mix together rice wine, dark soy sauce, light soy sauce, sugar, garlic, hoisin sauce, and 5-spice powder. Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the fridge.
2. Preheat oven to 325° F. Rub excess marinade off pork belly (but don’t rub it all off!) and place in a roasting pan. Roast pork for 40 to 45 minutes, flipping the pork belly over after 20 minutes and brushing honey on the surface. The pork is done when the outsides begin to crisp and blacken, and center of the pork belly strip feels as firm as a tight fist.
3. Remove from oven and let cool for a few minutes. Transfer to a cutting board and slice roast pork into thin pieces. Serve with rice or noodles.