Pork Belly Ribs Char Siu

Step 1/6

• 33⅓ ml hoisin sauce
• 33⅓ ml soy sauce
• ⅔ tbsp rice vinegar
• ⅔ tbsp honey
• ⅔ tbsp brown sugar
• ⅓ tbsp garlic
• ¼ tsp red food coloring
• ⅛ tsp Chinese five-spice powder
• 2 Pork belly spare ribs

Combine hoisin, soy, rice wine, honey, sugar, garlic, colouring and spice in a bowl and whisk well to mix. Set aside 1/4 of the mix. Add the pork to the remaining 3/4, cover completely, run in and leave to marinate for 1-3 hours (overnight even better)

Step 2/6

After marinating preheat oven to grill / broil on medium heat 180 Deg C. Drain pork and place in oven dish on a raised grill.

Step 3/6

Grill / broil for 30 mins on one side marinating with set aside marinade from early two or three times. Turn and cook for 10-15 longer - again adding marinade

Step 4/6

Remove from oven and allow to cool

Step 5/6

Optional - Additional marinade can be made (use half original recipe), place is saucepan and simmer for 5-8 mins until it’s has thickened. Be careful not to burn and allow to cool slightly.

Step 6/6

Cut pork into thick slices, serve over steamed rice and/or vegetables with the extra (optional) glaze poured over the meat