Yes, I admit I have a weakness for pork especially the pork belly. My love for the fatty belly cut is evident and shown in many of my favourite recipes like the roast pork belly, Dong Po belly, Sous Vide Pork Belly Porchetta, Mirin Sake Belly and many others.
So after the successful char siew attempt few months ago, I decided to use the belly cut to make Char Siew that the kids adore so very much. No change to the recipe, just substitute the shoulder cut with pork belly stripes (skinned). The half-fatty and half-lean caramelized Char Siew is by far my most satisfied attempt.
You have to try it.