Directions

1. To make the Char Siu Sauce, combine the wine, oyster sauce, sugar, Hoisin sauce, honey, and 5-spice powder in a saucepan and bring the mixture to a boil over a medium heat. Lower the heat to a simmer and allow the sauce to thicken slightly, about 10 minutes.
2. Cut the pork belly into 4 equal pieces and rinse. Pat them dry with paper towels.
3. Place the belly pieces and the homemade Char Siu sauce in a resealable plastic bag. Marinate in the fridge for at least 24 hours.
4. Remove the bag from the fridge and let it sit at room temperature. About 1 to 11⁄2 hours before cooking, remove the pork belly pieces from the marinade. Reserve the marinade.
5. Press Preset and use the left arrow to select Preset 51. Press START/PAUSE to begin preheating to 325 ̊F. Once preheated, the Brio will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to place your food into the Brio. Place the pork belly pieces on the Air Circulation Riser and close the Base Tray.
6. The Brio will begin cooking at 325 ̊F for 35 minutes.
7. After seventeen and a half minutes the Brio will emit 3 sets of triple beeps. Open the Base Tray and baste the pork belly pieces with the remaining marinade and flip close the Base Tray.
8. When the cooking is done the Brio will beep 3 times and display ”End”. Remove the pork belly pieces and set them aside to rest.
9. While the pork belly pieces are resting, combine 3T of the homemade Char Siu sauce with 5T of water in a small saucepan and bring the mixture to a boil.
10. Slice the pork belly pieces and drizzle Char Siu over the pork belly. Then, top with sesame seeds and serve.