85TD Signature Barbecued Pork with Honey

Use Taiwan’s top-quality Iberico to create this special dish. Take pork belly located between the hock and belly, then carefully select the center part of the pork belly with a moderate amount of meat and fat to create quality barbecued meat. Limited to 4 servings per day. Chef Xie’s method is to marinate the pork belly with aged soy sauce, hoisin sauce, cinnamon, star anise, salt, rock sugar, and other spices. The meat will be marinated for 24 hours and then barbecued for 30 minutes. The chef emphasizes that aside from the barbecue technique, it also requires to have a specific thickness and way of “chopping” to maintain the quality of the texture. The rich flavoring from the meat is overflowing with fragrance, yet not greasy.

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