Ingredients:
300 - 500 g skinless pork belly or marbled pork, cut into about 1 ½ inches wide strips.
Marinade:
2 tbsp hoisin sauce
1 tsp garlic powder
1 ½ tsp light soy sauce
4 tbsp sugar
1 tbsp Shen Yuan Hua Diao wine or any cooking wine
1/2 tsp Chinese five spice powder
1/2 tsp black pepper powder
1/4 tsp salt
Glaze:
1 tbsp dark soy sauce
1 tbsp honey
1 tbsp oil
Method:
In a bowl, mix together all the marinade ingredients.
Marinate pork for at least 2 hours or overnight in refrigerator.
Preheat oven to 220 °C.
Wrap pork together with marinade gravy with aluminium foil, transfer onto a baking tray and bake for about 15 minutes.
Remove pork from oven, uncover the pork and broil pork till gravy thicken (turn pork from time to time for even coating).
Alternately, pan-fry pork over medium heat by continuous stirring till gravy thicken and well-coated (pan-fry approach is easier!).
In a bowl, mix together glaze ingredients.
Pour glaze mixture onto pork and return pork to oven or continue pan-frying for short while till just well polished with glaze.
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