Ingredients
⅓cup hoisin sauce
⅓cupsoy sauce
2tbspChinese Shaoxing winerice vinegar or a dry sherry can
2tbsphoney
2tbspbrown sugar
1tbspgarlicminced
¾tspred food colouringoptional for that beautiful red colour
½tspChinese five spice powder
6pork bellyor spare ribs
1shallotto garnish
¼cuphoisin sauce
¼cupsoy sauce
1tbspChinese wineShaoxing wine or dry sherry
1tbsphoney
2tbspbrown sugar
1tbspgarlicminced
¼tspChinese five spice powder
¼tspred food colouring
Preparation
Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine.
Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1 to 3 hours, or cover and refrigerate overnight for best results.
After marinading, preheat oven to grill or broil settings on medium heat or 350 degrees F. Drain pork and discard the marinade.
Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling or broiling.
Remove from oven and allow to cool.
If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan.
Bring to a boil; reduce heat and allow to simmer for about 5 to 8 minutes until the sauce has thickened. Remove from heat and allow to cool slightly.
Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.
