Ingredients
Scale
Pork:
- 1 kg pork belly, cut into long strips
Marinade:
- 1 tbsp baking soda
- 1 tbsp dark caramel
- 1 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp chicken powder
- 1 tbsp five spice seasoning
- 2 tbsp maltose
- 1 tbsp rose wine
- 1 tbsp umami seasoning (or MSG)
- 1 tsp red colouring powder
- 1 tbsp sugar
- 1 tbsp fermented bean curd, mashed
Instructions
- Place the pork belly strips in a large bowl. Add the baking soda, dark caramel, hoisin, oyster sauce, chicken powder, five spice, maltose, rose wine, umami seasoning, red colouring and sugar, and mix until evenly coated.
- Add the mashed fermented bean curd and keep mixing until the marinade is thick and evenly coats the pork.
- Thread each piece of pork onto metal skewers and coat once more in the remaining marinade.
- Hang the skewered pork in a 200°C charcoal BBQ oven and cook for 10 minutes.
- Remove and brush generously with the marinade, then return to the oven for another 10 minutes.
- Coat with another layer of marinade, increase the heat as high as possible and cook for a final 8 to 10 minutes, until caramelised with lightly charred edges.
- Rest for 5 minutes, then slice into bite-sized pieces and serve immediately with steamed rice and your choice of vegetables.
Notes
The layers of glaze are what build that signature sticky, glossy crust, so do not skip the repeated basting. If you do not have a charcoal BBQ oven, a hot conventional oven with the grill finish works well — hang or elevate the pork so the heat circulates. Maltose gives the best lacquered shine, but honey makes a good substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pork
- Method: Roasting
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 serving