This char siu pork belly delivers that perfect balance of sweet, sticky glaze and tender meat traditional to Cantonese cuisine. A proper marinade and slow roasting create the signature red lacquered finish.
I’ve refined this method to capture authentic wok-fired flavor at home. The glaze caramelizes beautifully, while the belly stays juicy. Serve it sliced over rice or in bao buns.
Ingredients for Chinese Bbq Pork Belly
Authentic Cantonese char siu requires pork belly, hoisin, and a blend of aromatic spices for that signature glaze.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥓 | 2 lb | Skin-on, cut into strips |
| Hoisin Sauce 🫕 | ½ cup | High-quality for depth |
| Honey 🍯 | ¼ cup | For glaze sweetness |
| Soy Sauce 🫕 | 3 tbsp | Dark soy for color |
| Chinese Five-Spice Powder 🌿 | 1 tsp | Essential for authentic flavor |
| Red Fermented Bean Curd 🧀 | 1 piece | Mashed for color and umami |
| Garlic Cloves 🧄 | 4 cloves | Minced finely for marinade |
| Fresh Ginger 🌿 | 1 tbsp | Grated for marinade |
| Shaoxing Wine 🍷 | 2 tbsp | Chinese cooking wine |
| Brown Sugar 🍚 | 2 tbsp | Packed for richness |
| Red Food Coloring 🎨 | ½ tsp | Optional for signature hue |
| Sesame Oil 🫒 | 1 tsp | Toasted for aroma |
| Green Onions 🧅 | 3 whole | Thinly sliced for garnish |
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The pork belly is non-negotiable for authentic char siu. Source skin-on cuts from a reputable butcher or specialty Asian grocer—H Mart or 99 Ranch are ideal. Look for even marbling and a firm texture. The hoisin sauce should be Koon Chun or Lee Kum Kee for the best depth. Five-spice powder loses potency quickly, so buy in small quantities from Penzeys or an Asian market.
No hoisin? Mix soy sauce with a touch of molasses and peanut butter as a substitute. Red fermented bean curd can be found in the refrigerated section of Asian markets—Koon Chun’s version is widely available. Shaoxing wine is ideal but dry sherry works in a pinch. For the food coloring, natural alternatives like beet juice can provide a subtle red tint, though it won’t be as vibrant.
The pork belly can be marinated overnight for deeper flavor. Cooked char siu keeps in the fridge for 3-4 days and reheats well. For longer storage, freeze slices for up to 3 months—thaw and crisp under the broiler before serving.
Why You’ll Love This Recipe
- Minimal Fuss: I just mix hoisin, honey, and soy sauce with five-spice powder, slap it on the pork belly, and let the oven do the rest.
- Sticky Sweet Perfection: That glaze caramelizes into this glossy, finger-licking coating with just the right sweet-savory kick from the hoisin and honey.
- Feeds a Crowd: One slab of pork belly turns into enough for tacos, rice bowls, or ramen toppings for days—honestly, it’s my meal prep secret weapon.
- Leftovers Level Up: The flavors deepen overnight, so last night’s pork belly becomes today’s even better sandwich filling or fried rice addition.
Step-by-Step Instructions for Chinese BBQ Pork Belly
Master the technique for achieving that signature sticky, caramelized char siu glaze with tender pork.
Step 1: Prepare the Marinade Base
In a mixing bowl, combine the 0.5 cup Hoisin Sauce, 0.25 cup Honey, 3 tbsp Soy Sauce, 2 tbsp Brown Sugar, and 2 tbsp Shaoxing Wine. Stir until the brown sugar fully dissolves into the liquid mixture.
Add the 1 tsp Chinese Five-Spice Powder, 1 tsp Sesame Oil, and 0.5 tsp Red Food Coloring. The five-spice powder provides the authentic aromatic base, while the sesame oil adds depth. The food coloring gives the characteristic red hue (omit if preferred).
Step 2: Incorporate Aromatics and Pork Belly
Mash the 1 piece Red Fermented Bean Curd into the marinade until smooth. This ingredient is crucial for umami depth and color. Then stir in the 4 cloves Garlic Cloves (minced) and 1 tbsp Fresh Ginger (grated).
Add the 2 lb Pork Belly strips to the marinade, ensuring each piece is fully coated. I use my hands for this—it’s the most effective way to work the marinade into every crevice. Cover and refrigerate for at least 4 hours, or preferably overnight for maximum flavor penetration.
Step 3: Roast with Precision
Preheat your oven to 375°F. Place the marinated pork belly strips on a wire rack set over a baking sheet lined with foil. This setup allows the heat to circulate evenly, ensuring the pork cooks through while the glaze caramelizes.
Roast for 25 minutes, then flip the strips and baste with any remaining marinade. Increase the oven temperature to 425°F and roast for another 15-20 minutes until the edges are deeply caramelized and the internal temperature reaches 195°F.
Step 4: Rest and Garnish
Remove the pork belly from the oven and let it rest for 10 minutes. This allows the juices to redistribute, ensuring each bite is moist and tender. Slice the pork into ¼-inch thick pieces.
Garnish with the 3 whole Green Onions (thinly sliced). The green onions add a fresh, sharp contrast to the rich, sweet glaze. Serve immediately with steamed rice or noodles to soak up the extra sauce.
Pro Tips For Making Chinese Bbq Pork Belly
- Parboil First: I learned this the hard way—boiling the pork belly for 5-10 minutes before roasting removes impurities and guarantees a cleaner, more even cook.
- Score the Skin: Use a sharp knife to cut 1/4-inch slits in the skin before marinating. This lets the hoisin and honey seep in deeper and gives you that crispy finish.
- Skip Overcrowding: Resist the urge to pack the pork belly pieces too close on the tray. They need room for the heat to circulate, or they’ll steam instead of caramelize.
- Glaze Twice: Brush the hoisin-honey mix on at the start and again halfway through roasting. It builds layers of flavor and prevents the sauce from burning.
Serving Suggestions for Leftovers
Bao Bun Filling
Slice the pork into ¼-inch thick pieces and nestle them inside steamed bao buns. I love this because the soft buns soak up the sticky glaze beautifully. Add a few slices of cucumber for crunch.
Rice Bowl Base
Serve over a bed of steamed jasmine rice to catch every drop of that caramelized sauce. A 6-ounce portion of rice per person works perfectly. The rice’s mild flavor lets the char siu shine.
Noodle Pairing
Toss with egg noodles for a hearty meal. I recommend 12 ounces of fresh chow mein noodles for four servings. The noodles absorb the glaze while maintaining their chewy texture.
Fresh Garnishes
Top with extra green onions and a sprinkle of toasted sesame seeds. The nutty aroma of sesame complements the pork’s sweetness. A few cilantro sprigs add a bright, fresh note. 🌿
Pickled Veggies
Serve with quick-pickled cucumbers or radishes for contrast. Thinly slice 1 cup of veggies, toss with ½ cup rice vinegar and 1 tbsp sugar, then let sit for 30 minutes. The tang cuts through the richness.
Dipping Sauce
Offer a side of chili oil or sriracha mixed with soy sauce for heat lovers. I mix 2 tbsp soy sauce with 1 tbsp chili crisp and 1 tsp honey for balance. 🔥
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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