sticky chinese barbecue pork belly ribs (char siu)

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. 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

Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze