Sticky Chinese BBQ Pork Belly Ribs (Char Siu

• Gluten free

• Meat

  • 6 Pork belly/spare ribs

• Produce

  • 1 1/3 tbsp Garlic
  • 1 Shallot

• Condiments

  • 1/2 cup Duck sauce
  • 3 tbsp Honey
  • 1/2 cup Soy sauce

• Baking & Spices

  • 4 tbsp Brown sugar
  • 3/4 tsp Chinese five spice powder
  • 1 tsp Coloring, red

• Beer, Wine & Liquor

  • 2 tbsp Chinese shaoxing wine
  • 1 tbsp Chinese wine

Found on cafedelites.com

Description

Ingredients

• ⅓ cup hoisin sauce
• ⅓ 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
• ¾ 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
• ¼ cup hoisin sauce
• ¼ cup soy sauce
• 1 tablespoon Chinese wine (Shaoxing -- or dry sherry)
• 1 tablespoon honey
• 2 tablespoons brown sugar
• 1 teaspoon minced garlic
• ¼ teaspoon Chinese five spice powder
• ¼ teaspoon red food colouring

Directions

• 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.