Slice the pork belly, char siu, and chicken liver into uniform rounds, about 0.5 cm thick.
In a bowl, combine light soy sauce, dark soy sauce, sugar, Shaoxing wine, five-spice powder, white pepper, sesame oil, and ginger juice. Add the sliced pork belly and chicken liver. Mix well and marinate for at least 30 minutes.
In a small saucepan, combine honey, maltose, and hot water. Heat gently until the maltose dissolves and the mixture is smooth. Set aside.
Thread the marinated pork belly, chicken liver, and char siu onto bamboo skewers in an alternating pattern, creating stacks that resemble coins. Ensure each skewer has a piece of pork belly at both ends.
Preheat your oven to 200°C (390°F) or prepare your grill for medium heat.
Place the skewers on a baking rack over a baking tray (to catch drips) or directly on the grill. Bake/Grill for 10-12 minutes, turning halfway, until the pork belly starts to render and brown slightly.
Brush liberally with the prepared glaze. Continue to bake/grill for another 5-8 minutes, brushing with more glaze every 2-3 minutes, until beautifully caramelized and glossy.
Remove from oven/grill and let rest for a few minutes before serving.
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