How to make it

  • 1. 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 2 to 3 hours in the refrigerator. Longer is better.
  • 2. Preheat the oven to 325°F. (165 C.).
  • 3. Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan.
  • 4. Brush the top with the honey.
  • 5. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side.
  • 6. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.
  • 7. Remove the pork from oven and let it cool for 5 to 10 minutes.
  • 8. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.

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