Char siu pork belly: Resting time 10 minutes
Marinating time Overnight
Combine soy sauce, rice vinegar, hoisin sauce, sugar, garlic and five-spice powder in a non-reactive bowl. Add pork belly, toss to coat, cover with plastic wrap and refrigerate overnight to marinate.
Preheat oven to 160°C. Drain pork belly pieces, discarding marinade, and place in a deep roasting pan. Season with salt and drizzle with half the honey. Roast for 40 minutes, then turn pork over, season with salt and drizzle over remaining honey. Roast for a further 40 minutes or until pork is cooked through and is sticky and charred. Remove from oven, loosely cover with foil and set aside for 10 minutes to rest. Cut into thick pieces and serve immediately with steamed gai lan and oyster sauce.
SBS cook’s notes
temperatures are for conventional; if using fan-forced (convection),
reduce the temperature by 20˚C. | We use Australian tablespoons and
cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals
250 ml. | All herbs are fresh (unless specified) and cups are lightly
packed. | All vegetables are medium size and peeled, unless specified. |
All eggs are 55–60 g, unless specified.
As seen in Feast magazine, Issue 22, pg 49.
Photography by Chris Chen