Ingredients

• 2 tablespoons honey
• 2 tablespoons Shaoxing cooking wine
• 1 tablespoon hoisin sauce
• 1 tablespoon pureed kiwi
• 1 tablespoon Chinese dark soy sauce
• 1 tablespoon Thai chile sauce
• 2 cloves garlic , grated
• 2 teaspoons oyster sauce
• 0.5 teaspoons Chinese five-spice powder
• 1.5 pounds pork belly , skin removed

Instructions

1. 1 Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
2. 2 Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
3. 3 Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
4. 4 Place pork belly on the wire rack, reserving marinade.
5. 5 Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
6. 6 Move oven rack to the top position and preheat the oven's broiler.
7. 7 Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

Nutrition per serving