Char Siu Pork Belly - Cantonese BBQ Pork
Char Siu Pork Belly - Cantonese BBQ Pork
Ingredients
- 1 kg pork belly
For the Marinade
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons honey
- 1 teaspoon red fermented bean curd
- 1/2 teaspoon five-spice powder
- 3 garlic, cloves, minced
- 1 inch ginger, grated
- 1 tablespoon brown sugar
- 1/4 teaspoon red food coloring, (optional)
For the Basting Sauce
- 1 tablespoon honey
- 1 tablespoon leftover marinade, from step 3
Instructions
- 1
Take the 1 kg pork belly and score the skin in a criss-cross pattern. Ensure not to cut through the meat layer.
⏱️ 5 min
- 2
Bring a pot of water to a boil. Carefully place the pork belly into the boiling water, skin-side down, and blanch for 5 minutes. After blanching, remove the pork belly from the water and pat it thoroughly dry with paper towels.
⏱️ 10 min•🌡️ 100
- 3
In a mixing bowl, combine the following ingredients: 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon Shaoxing wine, 2 tablespoons honey, 1 teaspoon red fermented bean curd, 1/2 teaspoon five-spice powder, 3 cloves of minced garlic, 1 inch of grated ginger, 1 tablespoon brown sugar, and 1/4 teaspoon red food coloring (this ingredient is optional for color). Mix all the marinade ingredients together thoroughly until well combined.
⏱️ 5 min
- 4
Place the blanched and dried pork belly into a large bag or container. Pour the prepared marinade over the pork belly, making sure all surfaces are well coated. Seal the bag or cover the container and refrigerate for a minimum of 4 hours. For best results, marinate overnight.
⏱️ 5 min
- 5
Preheat your air fryer to 180°C.
⏱️ 5 min•🌡️ 180
- 6
Once the air fryer is preheated, carefully place the marinated pork belly into the air fryer basket with the skin-side facing up. Air fry at 180°C for 20 minutes.
⏱️ 20 min•🌡️ 180
- 7
While the pork belly is cooking, prepare the basting sauce. In a small bowl, mix 1 tablespoon honey with 1 tablespoon of the leftover marinade from step 3.
⏱️ 2 min
- 8
After the initial 20 minutes, carefully remove the pork belly from the air fryer. Flip it over so the skin side is now facing down. Generously brush the pork belly with the prepared basting sauce. Return to the air fryer and continue to air fry for an additional 15 minutes at 180°C.
⏱️ 15 min•🌡️ 180
- 9
Remove the pork belly once more. Flip it again so the skin side is facing up. Baste with any remaining sauce. Increase the air fryer temperature to 200°C. Air fry for 10-15 minutes, or until the skin achieves a desired crispy texture and the pork belly is beautifully caramelized.
⏱️ 15 min•🌡️ 200
- 10
Once cooked, remove the Char Siu Pork Belly from the air fryer. Allow it to rest for 10 minutes before slicing into desired portions and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu Pork Belly - Cantonese BBQ Pork
- 1 kg pork belly
For the Marinade
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon Shaoxing wine
- 2 tablespoons honey
- 1 teaspoon red fermented bean curd
- 1/2 teaspoon five-spice powder
- 3 garlic, cloves, minced
- 1 inch ginger, grated
- 1 tablespoon brown sugar
- 1/4 teaspoon red food coloring, (optional)
For the Basting Sauce
- 1 tablespoon honey
- 1 tablespoon leftover marinade, from step 3
Instructions
- 1
Take the 1 kg pork belly and score the skin in a criss-cross pattern. Ensure not to cut through the meat layer.
⏱️ 5 min - 2
Bring a pot of water to a boil. Carefully place the pork belly into the boiling water, skin-side down, and blanch for 5 minutes. After blanching, remove the pork belly from the water and pat it thoroughly dry with paper towels.
⏱️ 10 min•🌡️ 100 - 3
In a mixing bowl, combine the following ingredients: 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons hoisin sauce, 1 tablespoon Shaoxing wine, 2 tablespoons honey, 1 teaspoon red fermented bean curd, 1/2 teaspoon five-spice powder, 3 cloves of minced garlic, 1 inch of grated ginger, 1 tablespoon brown sugar, and 1/4 teaspoon red food coloring (this ingredient is optional for color). Mix all the marinade ingredients together thoroughly until well combined.
⏱️ 5 min - 4
Place the blanched and dried pork belly into a large bag or container. Pour the prepared marinade over the pork belly, making sure all surfaces are well coated. Seal the bag or cover the container and refrigerate for a minimum of 4 hours. For best results, marinate overnight.
⏱️ 5 min - 5
Preheat your air fryer to 180°C.
⏱️ 5 min•🌡️ 180 - 6
Once the air fryer is preheated, carefully place the marinated pork belly into the air fryer basket with the skin-side facing up. Air fry at 180°C for 20 minutes.
⏱️ 20 min•🌡️ 180 - 7
While the pork belly is cooking, prepare the basting sauce. In a small bowl, mix 1 tablespoon honey with 1 tablespoon of the leftover marinade from step 3.
⏱️ 2 min - 8
After the initial 20 minutes, carefully remove the pork belly from the air fryer. Flip it over so the skin side is now facing down. Generously brush the pork belly with the prepared basting sauce. Return to the air fryer and continue to air fry for an additional 15 minutes at 180°C.
⏱️ 15 min•🌡️ 180 - 9
Remove the pork belly once more. Flip it again so the skin side is facing up. Baste with any remaining sauce. Increase the air fryer temperature to 200°C. Air fry for 10-15 minutes, or until the skin achieves a desired crispy texture and the pork belly is beautifully caramelized.
⏱️ 15 min•🌡️ 200 - 10
Once cooked, remove the Char Siu Pork Belly from the air fryer. Allow it to rest for 10 minutes before slicing into desired portions and serving.
⏱️ 10 min