Chinese Pork Belly

We had this on Christmas Day as part of the afternoon appetizers along with pierogi; we don’t believe in food borders.  These are sweet, spicy. and kinda sticky. so serve them on a toothpick.  The key, as always, is the ingredients –  without good lean pork belly, all you get is a fat bomb.  Hope you enjoy it.

1 pound pork belly cut into strips
1/3 cup hoisin sauce
1/3 cup low sodium teriyaki sauce
2 tablespoons brown sugar
1/4 cup rice wine or saki
1 teaspoon Chinese 5 spices
2 tablespoons honey
1 teaspoon minced garlic ginger paste
1 tablespoons gochujaug paste
Cut pork belly into strips length wise
In a bowl mix all ingredients except pork
In a sause pan pour 1/2 of marinade (or you can used a ziplock bag)
Add pork strips to bowl
Cover with remaining marinade and let sit for at least 45 minutes in the refrigerator. I let mine sit overnight.
Preheat oven to 350 degrees
Place pork strips on a rack on a baking sheet
Glaze with marinade from the pan
Cook for 30 minutes  (Watch closely! With all the sugar, it could burn. Turn it over immediately if it starts to burn.)
Place left over marinade in small sauce pan and reduce on low for 10 minutes
Turn pork strips and glaze with the heated marinade
Cook for an additional 15 minutes
Cut into serving pieces and serve on toothpicks
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