Char Siu (Chinese Barbeque Pork)

In a medium bowl, combine honey, Shaoxing wine, hoisin sauce, pureed kiwi, dark soy sauce, Thai chile sauce, grated garlic, oyster sauce, and Chinese five-spice powder. Whisk thoroughly until completely blended.

Place the pork belly in a large ziplock bag or shallow dish. Pour the marinade over the pork, making sure every surface is coated. Massage the marinade into the meat.

Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight. For the best flavor penetration, turn the meat halfway through the marinating time.

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

Remove the pork from the marinade, reserving the liquid. Place the pork on the prepared rack.

Roast for 15 minutes, then reduce heat to 375°F (190°C). Continue roasting for about 25-30 minutes.

While the pork cooks, pour the reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes until slightly thickened.

After the pork has been cooking for about 20 minutes total, begin basting it with the reduced marinade every 10 minutes until the internal temperature reaches 145°F (63°C) and the exterior develops a rich, caramelized glaze.

For an extra authentic touch, brush the pork with honey or additional reduced marinade one last time, then broil for 2-3 minutes.

Remove from the oven and let rest for 10 minutes before slicing.