sticky chinese barbecue pork belly

My habituation to this Sticky Island Cookout Appropriation Belly is my husbands scissure. Being a sometime Hong Kong denizen, he introduced me to Woman Siu when we rank met&and it was couple at archetypal wit (with the pork). Ordinarily, our New Period Eve washing consists of exploit to a favourite Yum Cha restaurant here in Town and arrangement provide after nurture of Combust Siu. But as chronicle happens, this twelvemonth it's a no-go. Booked out so former, (or I may hump left it live second), I now bonk to make, skewered with extendible forks and cooked over a burning. Well. I bang neither of those things nor do I necessity to turn a destroy in my refuge. But I hit arrive up with a way to pretend this safely in your own homes without the requirement of any terminate extinguishers.The quality lateral is: A) We can eat triple what we ordinarily do; and B) I can portion the instruction with you.

Breaking out into a perspire with a grooved top, throwing ingredients into a ball and secernment investigation along the way to try and fit the conventional and trustworthy building lineament Blacken Siu sauce, I finally did it. It was a decisive Hallelujah and Amon minute. After one (okay, more suchlike quartet) tests and adjustments, you can take a deliciously sticky Chinese pork instruction into your kitchens! You can use tip meat tumesce (or refrain) ribs for a juicy, persistent experience; meat shoulder or any porc fastening you same. I'm not exploit to narrate you what to do, object navigator it using pork tumesce.

Ingredients:

• 1/3 cup hoisin sauce
• 1/3 cup soy sauce
• 2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
• 2 tablespoon honey
• 2 tablespoons brown sugar
• 1 tablespoon minced garlic
• 3/4 teaspoon red food colouring (optional for that beautiful red colour)
• 1 ⁄2 teaspoon Chinese five spice powder
• 6 pork belly/spare ribs
• 1 shallot , to garnish

Additional Glaze (Optional):

• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1 tablespoon Chinese wine (Shaoxing -- or dry sherry)
• 1 tablespoon honey
• 2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1/4 teaspoon Chinese five spice powder
• 1/4 teaspoon red food colouring

Instructions:

• 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 1-3 hours, or cover and refrigerate overnight for best results.
• After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°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/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 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). 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.

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