CANTONESE ROAST PORK (CHAR SIU)
pork belly, unsliced
chinese five spice powder
In a large bowl, mix together the rice wine, soy sauce, sugar, garlic, hoisin sauce and chinese five-spice powder.
Rub pork belly with marinade mixture and marinate for 2 to 3 hours in the refrigerator.
Preheat oven to 325 degrees.
Rub excess marinade of the pork belly, not all of it. Place the pork belly in a roasting pan and roast it for 40 - 45 minutes.
Flip the pork belly over after 20 minutes and brushing honey on the surface.
The pork belly is done when the outsides begin to crisp and blacken and the center of the pork belly feels as firm as a tight fist.
Remove from the oven and let it rest for about 10 minutes then transfer to a cutting board and slice into thin pieces.
Serve with rice or noodles, or with won ton soup.