>it's pretty basic stuff but I'd say the star of the recipe is Char Siu sace by Lee Kum Kee. I'll marinate that pork belly for 12 hours at least and then I roast it at 250 degrees and when it reaches safe internal temp, I'll throw it under the broiler and allow some char and color to develop all the while brushing it with honey+more char siu sauce with each flip of the pork belly. I try to get at least 1" to 1.5" slices of pork belly. once it's charred on each side, slice it, or chop it however you wish and then you can start on a simple fried rice consisting of this. mix together the honey and the sauce in a little bowl and if it's too thick add some water and make it a little more workable :)