Step up your lunch game with a bowl of rice topped with smoky, rich, tender pork belly.
For char siu (BBQ pork):
5 green onions
6-7 cloves garlic
5 thin ginger slices
1/4 cup Shaoxing wine or dry sherry
1/4 cup light soy sauce
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1/3 cup honey
1 teaspoon Chinese five spice
1 tablespoon red bean curd or yellow bean paste
1 pound pork belly
Warm cooked rice
In a Ziploc bag, place all ingredients for char siu and close tightly. Massage to evenly coat pork belly with marinade. Place in a bowl or on a plate and marinate in the refrigerator for at least 2 hours to overnight.
Preheat oven 425°F.
Line a large baking dish with aluminum foil (I recommend a 4-quart roaster, about 3 inches deep). Pour everything from the Ziploc bag into the foil-lined baking dish. Turn pork pieces fat side up and spread ginger, green onion and garlic pieces around.
Roast uncovered in preheated oven for 1 hour, or until pork belly is fully cooked and tender.
Remove from oven and let rest for 15-20 minutes in baking dish before slicing. Meanwhile, get your rice in a serving bowl and chop the chives.
Slice char siu thinly and place top of rice. Sprinkle with chopped chives and enjoy!
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