Char Siu Pork Belly
Char Siu Pork Belly
Ingredients
- 2 lb pork belly, slab
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Shaoxing wine
- 1 teaspoon five-spice powder
- 2 garlic, cloves, grated
- 1 inch ginger, grated
- 1/4 teaspoon red food coloring, (optional)
Instructions
- 1
Take the 2 lb slab of pork belly and score the skin.
⏱️ 2 min
- 2
Cut the pork belly into 2-inch strips.
⏱️ 3 min
- 3
In a bowl, combine the marinade ingredients: 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon Shaoxing wine, 1 teaspoon five-spice powder, 2 cloves grated garlic, 1 inch grated ginger, and 1/4 teaspoon red food coloring (optional). Mix well to combine.
⏱️ 5 min
- 4
Add the pork belly strips to the marinade.
⏱️ 1 min
- 5
Coat the pork belly thoroughly with the marinade.
⏱️ 2 min
- 6
Cover the marinated pork belly and refrigerate for at least 4 hours or overnight.
⏱️ 240 min
- 7
Preheat oven to 375°F (190°C). Place the marinated pork belly strips on a rack set over a foil-lined baking sheet.
⏱️ 10 min•🌡️ 375
- 8
Reserve any remaining marinade.
⏱️ 1 min
- 9
Roast the pork belly at 375°F (190°C) for 30 minutes.
⏱️ 30 min•🌡️ 375
- 10
Flip the pork belly strips and baste thoroughly with the reserved marinade. Roast for an additional 30 minutes.
⏱️ 30 min•🌡️ 375
- 11
Baste the pork belly again.
⏱️ 1 min
- 12
Roast for another 15 minutes.
⏱️ 15 min•🌡️ 375
- 13
Broil for 3-5 minutes until the pork belly is caramelized.
⏱️ 5 min
- 14
Let the char siu pork belly rest for 10 minutes.
⏱️ 10 min
- 15
Slice the char siu pork belly against the grain.
⏱️ 2 min
- 16
Serve over rice with blanched greens.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu Pork Belly
- 2 lb pork belly, slab
For the Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon Shaoxing wine
- 1 teaspoon five-spice powder
- 2 garlic, cloves, grated
- 1 inch ginger, grated
- 1/4 teaspoon red food coloring, (optional)
Instructions
- 1
Take the 2 lb slab of pork belly and score the skin.
⏱️ 2 min - 2
Cut the pork belly into 2-inch strips.
⏱️ 3 min - 3
In a bowl, combine the marinade ingredients: 1/4 cup hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons brown sugar, 1 tablespoon Shaoxing wine, 1 teaspoon five-spice powder, 2 cloves grated garlic, 1 inch grated ginger, and 1/4 teaspoon red food coloring (optional). Mix well to combine.
⏱️ 5 min - 4
Add the pork belly strips to the marinade.
⏱️ 1 min - 5
Coat the pork belly thoroughly with the marinade.
⏱️ 2 min - 6
Cover the marinated pork belly and refrigerate for at least 4 hours or overnight.
⏱️ 240 min - 7
Preheat oven to 375°F (190°C). Place the marinated pork belly strips on a rack set over a foil-lined baking sheet.
⏱️ 10 min•🌡️ 375 - 8
Reserve any remaining marinade.
⏱️ 1 min - 9
Roast the pork belly at 375°F (190°C) for 30 minutes.
⏱️ 30 min•🌡️ 375 - 10
Flip the pork belly strips and baste thoroughly with the reserved marinade. Roast for an additional 30 minutes.
⏱️ 30 min•🌡️ 375 - 11
Baste the pork belly again.
⏱️ 1 min - 12
Roast for another 15 minutes.
⏱️ 15 min•🌡️ 375 - 13
Broil for 3-5 minutes until the pork belly is caramelized.
⏱️ 5 min - 14
Let the char siu pork belly rest for 10 minutes.
⏱️ 10 min - 15
Slice the char siu pork belly against the grain.
⏱️ 2 min - 16
Serve over rice with blanched greens.
⏱️ 3 min