Ingredients

Pork belly and the marinade:
2 pounds pork belly, skinless and boneless
2 pieces fermented red bean curd
2 tablespoons chu hou paste (or substitute with hoisin sauce)
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons rose cooking wine (or substitute with Shaoxing or rice wine)
4 tablespoons sugar
1/2 teaspoon five-spice powder
1/2 teaspoon white pepper
3 garlic cloves, minced

Glaze:
4 tablespoons honey
4 tablespoons warm water

Directions

Use a fork to lightly stab the pork belly all over. This helps the flavors absorb more deeply.

In a bowl, combine fermented red bean curd, chu hou paste, oyster sauce, soy sauces, rose cooking wine, sugar, five-spice powder, white pepper, and minced garlic. Whisk thoroughly, breaking up the red bean curd until smooth (some tiny pieces will remain).

Transfer pork belly into a large Ziploc bag and pour in the marinade. Squeeze out most of the air and seal. Massage the marinade into the pork, then refrigerate overnight, flipping halfway through.

Preheat the oven to 400°F (204°C) and position a rack in the center. Let the marinated pork come closer to room temperature while the oven preheats.

Line a roasting pan with foil for easy cleanup, then place a roasting rack over it.
Remove the pork from the marinade and place it on the roasting rack. Reserve the marinade for basting. Roast the pork for 30 minutes.

Remove the pan from the oven. Brush the pork with the reserved marinade. Flip and brush the other side. Return to the oven and roast for another 30 minutes.

Mix honey and warm water in a bowl and whisk until smooth.

After the second roast, brush the honey glaze all over the pork. Flip and brush the other side. Roast for a final 20 minutes until beautifully caramelized.

Remove from the oven and let rest for 10 minutes. Slice into bite-size pieces and serve warm. Enjoy!