Char Siu Pork Belly
Char Siu Pork Belly
Ingredients
For the Char Siu Pork Belly
- 2 pounds pork belly, cut into 2 large pieces
For the Marinade
- 2 tablespoons garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons dark caramel sauce
- 1 tablespoon sesame oil
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon five-spice powder
- 2 tablespoons Chinese cooking wine
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 1/4 teaspoon MSG
- 3 drops red food coloring
Instructions
- 1
Place the two large pieces of pork belly into a large mixing bowl.
⏱️ 2 min
- 2
To the pork belly, add the minced garlic, soy sauce, dark caramel sauce, sesame oil, hoisin sauce, oyster sauce, five-spice powder, Chinese cooking wine, honey, granulated sugar, MSG, and red food coloring.
⏱️ 3 min
- 3
Using your hands (gloves optional), thoroughly mix all the marinade ingredients with the pork belly, ensuring each piece is well coated. Cover the bowl and refrigerate to marinate overnight, or for at least 8 hours.
⏱️ 10 min
- 4
Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Place the marinated Char Siu pork belly on the wire rack, reserving any extra marinade.
⏱️ 5 min•🌡️ 375
- 5
Loosely tent the pork belly with another piece of foil to prevent burning, creating a dome shape. Roast in the preheated oven for 20 minutes. After 20 minutes, remove the foil tent, brush the Char Siu with more of the reserved marinade using a spoon, and continue roasting for another 20 minutes, or until cooked through and caramelized.
⏱️ 20 min•🌡️ 375
- 6
Remove the cooked Char Siu pork belly from the oven and let it rest for 5 minutes.
⏱️ 5 min
- 7
Slice the pork belly into desired pieces. Serve immediately with hot steamed rice. Optionally, pour any remaining marinade sauce (heated, if desired) over the sliced Char Siu and rice.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu Pork Belly
For the Char Siu Pork Belly
- 2 pounds pork belly, cut into 2 large pieces
For the Marinade
- 2 tablespoons garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons dark caramel sauce
- 1 tablespoon sesame oil
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon five-spice powder
- 2 tablespoons Chinese cooking wine
- 2 tablespoons honey
- 2 tablespoons granulated sugar
- 1/4 teaspoon MSG
- 3 drops red food coloring
Instructions
- 1
Place the two large pieces of pork belly into a large mixing bowl.
⏱️ 2 min - 2
To the pork belly, add the minced garlic, soy sauce, dark caramel sauce, sesame oil, hoisin sauce, oyster sauce, five-spice powder, Chinese cooking wine, honey, granulated sugar, MSG, and red food coloring.
⏱️ 3 min - 3
Using your hands (gloves optional), thoroughly mix all the marinade ingredients with the pork belly, ensuring each piece is well coated. Cover the bowl and refrigerate to marinate overnight, or for at least 8 hours.
⏱️ 10 min - 4
Preheat your oven to 375°F. Line a baking sheet with foil and place a wire rack on top. Place the marinated Char Siu pork belly on the wire rack, reserving any extra marinade.
⏱️ 5 min•🌡️ 375 - 5
Loosely tent the pork belly with another piece of foil to prevent burning, creating a dome shape. Roast in the preheated oven for 20 minutes. After 20 minutes, remove the foil tent, brush the Char Siu with more of the reserved marinade using a spoon, and continue roasting for another 20 minutes, or until cooked through and caramelized.
⏱️ 20 min•🌡️ 375 - 6
Remove the cooked Char Siu pork belly from the oven and let it rest for 5 minutes.
⏱️ 5 min - 7
Slice the pork belly into desired pieces. Serve immediately with hot steamed rice. Optionally, pour any remaining marinade sauce (heated, if desired) over the sliced Char Siu and rice.
⏱️ 10 min