Char siu pork belly rashions

Ingredients

• 1 tbsp garlic salt
• 1 TSP Chinese 5 spice
• 4 tbsp brown sugar
• 2 Tbsp oyster sauce
• 2 Tbsp tamari
• 2 Tbsp red wine
• 2 Tbsp honey
• 1 tbsp hoisin sauce
• 1 tbsp Chinese cooking wine
• 2 TSP water
• 1/2 TSP red food colouring
• 1 kg pork belly rashers

Method

1. Combine all wet and dry ingredients and stir till blended
2. Place pork rashers in marinade turning it over several times to ensure rashers are well coated. (You could leave this to marinade overnight but I used it straight away)
3. Place rashers in airfryer and cook on 200 degrees for 25 minutes. After 5 minutes has passed baste the rashers again with the marinade. At half time turn the rashers and baste again and leave to cook for the remainder of the time.
4. After 25 minutes you're done! Plate up your pork and serve with jasmine rice and Pak Choi like I did as per photo.

Product used in recipe

• Lee Kum Kee - Hoi Sin Sauce