Sticky Chinese Barbecue Pork Belly (Char Siu)

You can use lean pork belly (or spare) ribs for a succulent, unforgettable experience; pork shoulder or any pork fillet you like.- chicken legs-Serve over steamed rice or vegetables, and drizzle with extra Char Siu sauce

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

subheading: Additional Glaze (Optional):

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 at cafedelites.com

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