Rice cooker pork belly char siew by Karen Leong

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1 thick strip of pork belly (slightly under 500g, cut away the skin)
2 tbsp maltose
1 tbsp oyster sauce
1 tbsp light soy sauce + 1 tbsp dark soy sauce
1 tsp 5 spice powder
2 tbsp red fermented soy bean cube+sauce
1 tbsp rose wine
2 tbsp minced garlic
(adjust above quantity to your taste, u might want to add honey or brown sugar if you prefer sweet meat)
Cut pork belly length-wise into half. mix all the listed ingredients together and marinate with the pork belly overnight.
Next day, just put the pork belly+sauce into rice cooker (ensure the pork belly is resting flat at the base of the rice cook in order for the sauce to caramelised and coat the base of the pork belly). Press cook. one cycle. When done, open the rice cooker and flip the pork belly onto the other side. Close rice cooker and let it rest for another 15min. U might want to stir the pork belly around the sauce a little bit when flipping as the sauce would have thicken and stick at the base of the rice cooker abit