Chinese Barbecued Pork

Chinese Barbecued Pork (叉燒 -- Chāshāo)

1 pound whole pork belly, skin removed

2 tablespoons Chinese rice wine or dry sherry

2 tablespoons dark soy sauce

2 tablespoons sugar

2 cloves garlic, minced

1/2 tablespoon hoisin sauce

1/2 teaspoon five-spice powder

2 tablespoons honey

Preheat the oven to 325°F.

Marinate the pork belly: 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.

Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan. Brush the top with the honey. Roast the pork for about 45 minutes, flipping over the pork belly half-way through and brushing honey on the other side. The pork is done when the outsides begin to crisp and blacken and the center of the pork belly strip feels firm.

Remove the pork from oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.