A beloved Cantonese classic, Char Siu features succulent pork, traditionally marinated and roasted to a beautiful reddish glaze. This simplified recipe brings the irresistible sweet and savory flavors of Chinese BBQ pork belly right to your kitchen, perfect for a satisfying meal.
Easy Char Siu Pork Belly Recipe
A beloved Cantonese classic, Char Siu features succulent pork, traditionally marinated and roasted to a beautiful reddish glaze. This simplified recipe brings the irresistible sweet and savory flavors of Chinese BBQ pork belly right to your kitchen, perfect for a satisfying meal.
Ingredients
- 1 kg pork belly skin on or off
- 4 tbsp hoisin sauce
- 3 tbsp honey
- 2 tbsp soy sauce light
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp five-spice powder
- 0.5 tsp white pepper
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 tbsp red food coloring optional
- 2 tbsp water for glaze
Instructions
- Cut the pork belly into long strips, approximately 1.5-2 inches wide. Pat dry with paper towels.
- In a large bowl, whisk together hoisin sauce, honey, soy sauce, Shaoxing wine, oyster sauce, sesame oil, five-spice powder, white pepper, minced garlic, grated ginger, and red food coloring (if using).
- Add the pork belly strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably 4 hours to overnight for best flavor.
- Preheat your oven to 200°C (400°F). Line a baking sheet with foil and place a wire rack on top. This allows air circulation and fat to drip.
- Place the marinated pork belly strips on the wire rack, reserving any extra marinade.
- Roast for 20 minutes, then flip the pork belly strips.
- In a small saucepan, combine the reserved marinade with 2 tablespoons of water. Bring to a simmer over medium heat, stirring until slightly thickened, to create a basting glaze.
- Baste the pork belly with the glaze and continue roasting for another 20-25 minutes, basting every 10 minutes, until the pork is tender, caramelized, and slightly charred at the edges.
- Remove from the oven and let the pork rest for 5-10 minutes before slicing against the grain into thin pieces.
- Serve hot with steamed rice and your favorite side dishes.
Notes
For deeper flavor, marinate the pork belly overnight. You can also finish under a broiler for a crispier, caramelized glaze. Serve with steamed rice and stir-fried greens. Leftovers are great in fried rice or noodles.
