Cantonese char siu belly pork

I chose this recipe from Rasa Malaysia because it uses belly pork and more importantly, nam yu and rose wine which I had bought specially for the recipe. Most other char siu recipes either use hoi sin sauce - which I can accept - but the most egregious are those that just use store bought ready made char siu sauce (usually Lee Kum Kee!) I really reduced the amount of sugar she used from 8 tbsp to 8 tsp because there were already so many sweet ingredients inside!

Ingredients
500g pork belly, skinless (I left the skin on)
4 garlic cloves, skinned and minced
2 pieces of nam yu
1 tbsp maltose or honey
1 tbsp light soya sauce
1 tbsp thick dark soya sauce (I used cooking caramel)
1 tbsp oyster sauce
1 tsp 5-spice powder
¼ tsp ground white pepper
8 tsp sugar

Method
1. In a disposal bag, mix the marinade and let the pork belly sit to marinate for 4 hours or best, overnight.
2. Next day, drain and reserve the marinade. Pat dry the pork belly with kitchen towels.
3. Place the pork belly on a wire mesh (skin down down) over a baking tray and roast for 15 minutes.
4. Brush the marinade over the meat and flip over to the skin side to roast for another 15 minutes. Check that the meat is done, if not, continue roasting until cooked.
5. Either crank up the oven and char grill until slightly charred or toss it on the barbecue skin down down to grill for some char.
6. Strain the sauce of garlic bits and microwave or cook in a small pot and reduce till thickened. Serve the sauce on the rice with the char siu on the side.