- 3 pork belly or pork shoulder
- 1 tsp 5-spice powder (can be bought at Asian stores)
- 2 tbsp soy sauce
- 1 tbsp sweet rice wine or mirin
- 1 tbsp oyster sauce (can be bought at Asian stores)
- 3 tbsp brown sugar
- 1 tsp sesame oil
- Dash of white pepper (can be bought at Asian stores)
- Honey and remaining marinade juice
- Marinade pork belly or pork shoulder for at least 4 hours. Better if overnight.
- Reserve about ½ of marinade.
- Preheat oven to 475-550 degrees F with rack in the upper third of oven.
- Line sheet pan with foil and place a metal rack on top. Place pork on rack, leave room between pieces. Pour 1.5 cups of water in pan below rack. This catches the drippings so your oven won’t burn or smoke.
- Roast for 25 minutes.
- After 25 minutes, flip the pork. If water looks less, pour more in pan.
- While roasting, combine marinade with honey or molasses to form a watery paste for basting.
- Pork should be looking cooked now. Pull out and baste. Turn on broiler on high and broil for 5 minutes. Keep broiling until basted top looks caramelized but not burnt.
- Once caramelized, remove, cool a little and slice.
- Serve with white rice, and use marinade if any left to drizzle on rice.
- If no more marinade left, repeat ingredients above. Warm up and drizzle.