Char Siu Pork Belly
Char Siu Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 2-inch thick strips
For the Char Siu Marinade
- 4 garlic, cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons dark caramel, (or dark soy sauce for color)
- 1 tablespoon sesame oil
- 1/4 cup hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon five spice powder
- 2 tablespoons Chinese cooking wine, (Shaoxing wine)
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 1/4 teaspoon MSG, optional
- 1/2 teaspoon red food coloring, optional, for vibrant color
For the Glaze
- 2 tablespoons honey
- 1 tablespoon hot water
Instructions
- 1
Prepare the pork belly: Pat the pork belly strips dry with paper towels. Score the skin side of the pork belly in a crosshatch pattern, being careful not to cut too deep into the meat.
⏱️ 5 min
- 2
Mix the marinade: In a large bowl, combine the minced garlic, soy sauce, dark caramel, sesame oil, hoisin sauce, oyster sauce, five spice powder, Chinese cooking wine, honey, granulated sugar, MSG (if using), and red food coloring (if using). Whisk until well combined.
⏱️ 5 min
- 3
Marinate the pork belly: Add the pork belly strips to the bowl with the marinade. Ensure all sides of the pork are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.
⏱️ 5 min
- 4
Preheat oven and prepare roasting pan: Preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top. This will allow air to circulate around the pork and catch drips.
⏱️ 10 min•🌡️ 375
- 5
Roast the pork belly: Remove the pork belly from the marinade, reserving the remaining marinade. Place the pork belly strips on the prepared wire rack, skin side up. Roast for 30 minutes.
⏱️ 30 min•🌡️ 375
- 6
Baste and continue roasting: Reduce the oven temperature to 350°F. Brush the pork belly generously with the reserved marinade. Continue roasting for another 30 minutes, basting every 10-15 minutes with the marinade.
⏱️ 30 min•🌡️ 350
- 7
Prepare the glaze: While the pork is roasting, whisk together the honey and hot water in a small bowl to create the glaze.
⏱️ 2 min
- 8
Final glaze and crisping: Increase the oven temperature to 400°F. Brush the pork belly with the honey glaze. Roast for a final 15-20 minutes, or until the pork is caramelized, tender, and the skin is slightly crispy. Keep a close eye on it to prevent burning.
⏱️ 20 min•🌡️ 400
- 9
Rest and serve: Remove the Char Siu pork belly from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute. Slice against the grain into 1/2-inch thick pieces and serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu Pork Belly
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 2-inch thick strips
For the Char Siu Marinade
- 4 garlic, cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons dark caramel, (or dark soy sauce for color)
- 1 tablespoon sesame oil
- 1/4 cup hoisin sauce
- 2 tablespoons oyster sauce
- 1 teaspoon five spice powder
- 2 tablespoons Chinese cooking wine, (Shaoxing wine)
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 1/4 teaspoon MSG, optional
- 1/2 teaspoon red food coloring, optional, for vibrant color
For the Glaze
- 2 tablespoons honey
- 1 tablespoon hot water
Instructions
- 1
Prepare the pork belly: Pat the pork belly strips dry with paper towels. Score the skin side of the pork belly in a crosshatch pattern, being careful not to cut too deep into the meat.
⏱️ 5 min - 2
Mix the marinade: In a large bowl, combine the minced garlic, soy sauce, dark caramel, sesame oil, hoisin sauce, oyster sauce, five spice powder, Chinese cooking wine, honey, granulated sugar, MSG (if using), and red food coloring (if using). Whisk until well combined.
⏱️ 5 min - 3
Marinate the pork belly: Add the pork belly strips to the bowl with the marinade. Ensure all sides of the pork are thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.
⏱️ 5 min - 4
Preheat oven and prepare roasting pan: Preheat your oven to 375°F. Line a baking sheet with aluminum foil and place a wire rack on top. This will allow air to circulate around the pork and catch drips.
⏱️ 10 min•🌡️ 375 - 5
Roast the pork belly: Remove the pork belly from the marinade, reserving the remaining marinade. Place the pork belly strips on the prepared wire rack, skin side up. Roast for 30 minutes.
⏱️ 30 min•🌡️ 375 - 6
Baste and continue roasting: Reduce the oven temperature to 350°F. Brush the pork belly generously with the reserved marinade. Continue roasting for another 30 minutes, basting every 10-15 minutes with the marinade.
⏱️ 30 min•🌡️ 350 - 7
Prepare the glaze: While the pork is roasting, whisk together the honey and hot water in a small bowl to create the glaze.
⏱️ 2 min - 8
Final glaze and crisping: Increase the oven temperature to 400°F. Brush the pork belly with the honey glaze. Roast for a final 15-20 minutes, or until the pork is caramelized, tender, and the skin is slightly crispy. Keep a close eye on it to prevent burning.
⏱️ 20 min•🌡️ 400 - 9
Rest and serve: Remove the Char Siu pork belly from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute. Slice against the grain into 1/2-inch thick pieces and serve warm.
⏱️ 10 min