Char Siu Pork by Jonathan Phang | Flint and Flame

Ingredients

• 700g Pork Belly (skin removed) or Tenderloin Strips
• 2 teaspoons of Five-Spice Powder
• 4 tablespoons of Runny Honey
• 2 chunks of Fermented Bean Curd
• 2 Garlic Cloves (crushed)
• 1 teaspoon of Garlic Powder
• 3 tablespoons of Rice Wine or Sherry
• 2 tablespoons of Hoisin Sauce
• 1 tablespoon of Dark Soy Sauce
• 2 teaspoons of Sweet Chilli Sauce or West Indian Pepper Sauce
• Salt and Freshly Ground Pepper