How to make it
In a small bowl, combine Lee Kum Kee Hoisin Sauce, chili flakes, Lee Kum Kee Less Sodium Soy Sauce, honey, fish sauce, Chinese 5 spice powder, rice vinegar, black pepper and fresh ginger, mix well.
Place pork belly in a large zip up bag and pour marinade over. Turning it over to evenly distribute the marinade. Let it marinate for several hours or overnight in the fridge.
Preheat the oven to 275℉. Place the pork belly on a roasting rack (reserving the marinade) and roast for 4-5 hours depending on how thick the pork belly is.
Place the remaining marinade in a small saucepan on low heat, bringing to a simmer. The marinade will reach a syrup consistency.
In the last hour of roasting brush the glaze over every 20 minutes to build more flavor onto the pork belly.
Let the pork belly rest for 15-20 minutes before serving.