Sticky Chinese BBQ Pork Belly Ribs (Char Siu)

⅓ cup hoisin sauce
⅓ cup soy sauce
2 tbsp Shaoxing wine or dry sherry
2 tbsp honey
2 tbsp brown sugar
1 tbsp minced garlic
¾ tsp red food colouring, optional
½ tsp 5 spice powder
6 pork belly
1 shallot
ADDITIONAL GLAZE (Optional):--
¼ cup hoisin sauce
¼ cup soy sauce
½ tsp SIDS CRAZY SALT
1 tbsp wine
1 tbsp honey
2 tbsp brown sugar
1 tsp minced garlic
¼ tsp 5 spice powder
¼ tsp red food colouring

Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and 5 spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
Preheat oven to grill settings on medium heat, 176°C. Drain pork and discard the marinade. Line a baking pan with baking paper or aluminium foil. Place pork onto pan and grill for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling.
Remove from oven to cool.
ADDITIONAL GLAZE: combine SIDS CRAZY SALT and all of the (extra) glaze ingredients into a small saucepan. Bring to a boil then reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened. (keep your eye on it as it can burn easily if the heat is too high) Remove from heat to cool slightly.
Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.