Here's one from my favorite Chinese cookbook, I haven't made this but now I might:
chinese barbecued pork
It takes a strong person to resist slices of glistening roast pork, crisp and dripping with caramelized juices. But when you get char siu, translated as Chinese “barbecued pork,” at a Cantonese restaurant, the familiar red color will most likely be from a little food coloring. A small amount of dye isn’t harmful, but sometimes a restaurant will go overboard, and you end up with barbecued pork that has a glowing magenta exterior. The solution is to make char siu at home. Rather than using food coloring, you can get a good reddish-brown color from dark soy sauce, a little hoisin sauce, and honey. Dark soy sauce is the best to use for adding more color and giving it a sweet, aged flavor, but you can always substitute regular soy sauce. The key is marinating the meat for 2 to 3 hours to allow the flavors to seep in before roasting the pork belly. You can serve roast pork as is, as part of a multicourse meal, or added to noodle soup with shiitakes and Chinese greens. Leftovers (if there are any!) can be used for Yangzhou Fried Rice, Roast Pork Lo Mein, or Singapore Noodles.
serves 4 to 6 as part of a multicourse meal
marinade
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons dark soy sauce, or substitute regular soy sauce
2 tablespoons sugar
2 garlic cloves, minced
1½ teaspoons hoisin sauce
½ teaspoon Chinese five-spice powder
1 pound whole pork belly, skin removed
2 tablespoons honey
1. Marinate the pork belly: In a large bowl, mix together the rice wine, dark soy sauce, sugar, garlic, hoisin sauce, and five-spice powder. Rub the pork belly with the marinade mixture and marinate for 2 to 3 hours in the refrigerator.
2. Preheat the oven to 325°F.
3. Hold up the pork for a few seconds to allow excess marinade to drip off, then place the pork in a roasting pan. Brush the top with the honey. Roast the pork for about 45 minutes, flipping over the pork belly halfway through and brushing honey on the other side. The pork is done when the outside begins to crisp and blacken and the center of the pork belly strip feels firm.
4. Remove the pork from the oven and let it cool for 5 to 10 minutes. Transfer to a cutting board and cut into thin slices. Arrange the slices on a plate and serve.
Kuan, Diana. The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home (Kindle Locations 1536-1539). Random House Publishing Group. Kindle Edition.
https://www.amazon.com/exec/obidos/ASIN/034552912X/tvwb-20?tag=TVWB-20