Ease of preparation rating: Easy
Yield: 12 servings
Ingredients:
For the pork:
2 pounds (908 g) pork belly, skin removed
1/3 cup (80 ml) hoisin sauce
¼ cup (60 ml) honey
¼ cup (60 ml) soy sauce
3 tablespoons (45 ml) Shaoxing wine
1 teaspoon (5 ml) five spice
To serve:
1 cucumber, sliced
12 slider buns, toast
Method:
For the pork:
In a large freezer bag combine hoisin sauce, honey, soy sauce, Shaoxing wine, and five spice.
In the same freezer bag place the pork belly, massage the pork belly with the marinate and marinate 24 hours.
Remove pork belly from the marinate and pat dry.
Bring the marinate used to marinate the pork belly to a boil, and use to baste the pork belly and top the slider buns
Preheat half the barbeque to medium or 300 F (150 C).
Place marinated pork belly in the barbeque on the unlit side of the grill.
Barbeque with the lid closed, lifting only to baste.
Glaze with the marinate every 30 minutes.
Cook for 2 hours or until the pork belly has reached desired doneness, let rest for 20 minutes.
To serve:
Brush the buns with the remaining marinate top with cucumber and sliced pork belly.
Place on a platter.
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
