Serendipity Chinese BBQ Pork Belly

My mom claims she cooks the best curries when she is half asleep at 6 in the morning preparing our meal for the day; that is how committed my mom is in providing the best and tastiest meals for us. Admittedly she does. This rarely happens to me, however, when it does, its a sense of personal culinary achievement. As a result of a sequence of purchasing mishaps, I made Chinese BBQ Pork Belly today using a concoction of serendipity sauces. Serendipity because I bought BBQ pork rib and Black Bean Pork rib sauce when I was meant to buy "Char Siu" and Chinese BBQ sauce. Obviously not wearing my eyes when I took the sauce from amongst a myriad of Lee Kum Kee sauces.

Here is the recipe. Serves 2.

Ingredients

300g Pork Belly or Pork Neck
7-8 crushed garlic cloves with skin left on
16-17cm ginger crushed
2 tablespoon of Chinese Black Vinegar
4 tablespoon of sugar
2 tablespoon of Chinese Cooking Wine
2 tablespoon of Sesame Seed Oil
2 tablespoon of Japanese Mirin
2 teaspoon of red preserved bean curd
1 bottle of Lee Kum Kee Pork Rib sauce
1 bottle of Lee Kum Kee Hoi Sin sauce
2 teaspoon of honey for glazing

Method

1. Combine all ingredients and marinade for at least 5 hours. Better overnight.
2. Preheat the oven to 150 degrees celcious.
3. Place marinated pork onto a roasting rack within a roasting tray lined with aluminium foil.
4. Baste pork with marinade every 20 minutes.
5. Roast for 1 hour and 30 minutes or until pork is cooked through.
6. Glaze with honey just before serving.