1/4 cup fermented bean curd, mashed
1/4 cup honey or maltose
2 tablespoons Chinese rose wine, (Substitute: Shaoxing wine or dry sherry)
2 tablespoons soy sauce, regular
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1-2 tablespoons minced garlic
1-2 tablespoons grated ginger
2 teaspoons toasted sesame oil
2 teaspoons 5-spice powder
Blend all marinade/sauce ingredients together until smooth.
Place pork belly on a cutting surface lengthwise horizontally. Cut pork belly vertically into 2-inch strips. (If you have left the skin on, score the skin only on each piece a few times with a sharp knife. Do not pierce through the skin.)
Place the belly strips in a large, sealable plastic bag. Pour in about 2/3 of the marinade. Seal completely ad then squeeze and tumble the bag in your hands to coat the pork belly pieces thoroughly. Marinate for 4 to 8 hours.
Preheat your oven or grill. Oven: Preheat to 375°F. Grill: Build indirect fire and vent so temperature is 350-375°F.
Remove pork belly strips from marinade and pat dry with paper towels. Brush the strips with grapeseed oil or vegetable oil.
Oven: Fit a metal rack over an oven proof dish and lay the pork strips on top of the rack. Roast for 20 minutes and then brush the pork strips with some of the reserved marinade/sauce. Roast for another 20-25 minutes, checking for an internal temperature of 160°F with an instant-read thermometer. Remove from the oven and let rest until ready to serve.
Grill: Place the pork strips on the warm side of the grill grid. For extra flavor, add a couple of dry chunks of fruit wood such as apple, pear, or cherry. Grill-roast for 20 minutes and then brush the pork strips with some of the reserved marinade/sauce. Roast for another 20 to 25 minutes, checking for an internal temperature of 160°F with an instant-read thermometer. Remove from grill and let rest until ready to serve.