Char Siu

Ingredients

5 pork belly strips, or section of pork belly

1 tbsp garlic salt (3 parts salt, 1 part garlic granules)

4 tbsp brown sugar

2 tbsp oyster sauce

2 tbsp light soy sauce

1 tbsp hoisin sauce

2 tbsp red wine

1 tbsp Shaoxing wine

1 cube red fermented bean curd

1 tsp five spice powder

2 tbsp honey

¼ tsp red food coloring

Directions

To a bowl add garlic salt, brown sugar, oyster sauce, hoisin sauce, light soy, red bean curd, red wine, shaoxing, five spice and red food colouring and mix well.

Pour into a ziplock bag with your pork belly strips and massage for two minutes, then compress out all the air, fold tightly and refrigerate for 12-24hrs.

Line a tray with foil and place a wire rack over the top, then sprinkle a few teaspoons of water into the tray and place the pork belly strips on top, then add to a 220c/gas mark 7 preheated oven. Reduce to 190c/gas mark 5 after 10 minutes.

Every 15 minutes remove the pork from the oven, turn and baste with the marinade mixed with 2tbsps of honey. Towards the end keep checking the temperature to ensure it's at least 74c. Finish off under the gril to get some char, rest for 5 minutes and cut into cubes to serve.