Made these for dinner last Sunday, I have tried making these many times before and I must say by far this is the best attempt. Mainly because I used pork belly as compared to lean pork, it really makes all the difference....Plus Happy Belly loves fatty meat....
Here's the simple recipe:
300g pork belly
2 tbsp of Lee Kum Kee's Char Siew Sauce
1/4 tsp of dark soya sauce
1/2 oyster sauce
1 tbsp of Hua Diao Wine or Chinese Cooking Wine
What to do:
Cut pork belly lengthwise if it's too thick.
Marinate meat for 2 hours
Grill in preheated oven (200C) until dark golden brown or juice runs clear when pierce at the thickest part (about 30mins)