Char Siu Glazed Pork Belly
Char Siu Glazed Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 2-inch thick strips
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Char Siu Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine, or dry sherry
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon red food coloring, optional, for color
For the Glaze
- 2 tablespoons honey
- 1 tablespoon hot water
Instructions
- 1
Season the pork belly strips generously with kosher salt and freshly ground black pepper on all sides.
⏱️ 5 min
- 2
In a medium bowl, whisk together all the ingredients for the Char Siu marinade: hoisin sauce, soy sauce, honey, rice vinegar, Shaoxing wine, minced garlic, grated ginger, five-spice powder, and red food coloring (if using).
⏱️ 5 min - 3
Place the seasoned pork belly strips in a large resealable bag or a non-reactive dish. Pour the Char Siu marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the flavors to meld.
⏱️ 5 min
- 4
Preheat your oven to 300°F. Line a baking sheet with foil and place a wire rack on top. This will allow air to circulate around the pork and catch any drippings.
⏱️ 10 min•🌡️ 300
- 5
Remove the pork belly from the marinade, letting any excess drip off. Reserve the remaining marinade. Place the pork belly strips on the prepared wire rack, skin side up.
⏱️ 5 min
- 6
Bake the pork belly for 1 hour and 30 minutes, or until it is tender and the internal temperature reaches 160°F.
⏱️ 90 min•🌡️ 300
- 7
While the pork is baking, prepare the glaze. In a small bowl, whisk together the honey and hot water until well combined. Set aside.
⏱️ 2 min - 8
After 1 hour and 30 minutes, increase the oven temperature to 400°F. Brush the pork belly generously with the reserved marinade. Continue to bake for another 15-20 minutes, brushing with the marinade every 5-7 minutes, until the pork is caramelized and slightly crispy.
⏱️ 20 min•🌡️ 400
- 9
Remove the pork belly from the oven and brush with the honey glaze. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in more tender pork.
⏱️ 10 min
- 10
Slice the Char Siu glazed pork belly into desired pieces and serve immediately. It pairs wonderfully with steamed rice and stir-fried vegetables.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Char Siu Glazed Pork Belly
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 2-inch thick strips
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Char Siu Marinade
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon Shaoxing wine, or dry sherry
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon red food coloring, optional, for color
For the Glaze
- 2 tablespoons honey
- 1 tablespoon hot water
Instructions
- 1
Season the pork belly strips generously with kosher salt and freshly ground black pepper on all sides.
⏱️ 5 min - 2
In a medium bowl, whisk together all the ingredients for the Char Siu marinade: hoisin sauce, soy sauce, honey, rice vinegar, Shaoxing wine, minced garlic, grated ginger, five-spice powder, and red food coloring (if using).
⏱️ 5 min - 3
Place the seasoned pork belly strips in a large resealable bag or a non-reactive dish. Pour the Char Siu marinade over the pork, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the flavors to meld.
⏱️ 5 min - 4
Preheat your oven to 300°F. Line a baking sheet with foil and place a wire rack on top. This will allow air to circulate around the pork and catch any drippings.
⏱️ 10 min•🌡️ 300 - 5
Remove the pork belly from the marinade, letting any excess drip off. Reserve the remaining marinade. Place the pork belly strips on the prepared wire rack, skin side up.
⏱️ 5 min - 6
Bake the pork belly for 1 hour and 30 minutes, or until it is tender and the internal temperature reaches 160°F.
⏱️ 90 min•🌡️ 300 - 7
While the pork is baking, prepare the glaze. In a small bowl, whisk together the honey and hot water until well combined. Set aside.
⏱️ 2 min - 8
After 1 hour and 30 minutes, increase the oven temperature to 400°F. Brush the pork belly generously with the reserved marinade. Continue to bake for another 15-20 minutes, brushing with the marinade every 5-7 minutes, until the pork is caramelized and slightly crispy.
⏱️ 20 min•🌡️ 400 - 9
Remove the pork belly from the oven and brush with the honey glaze. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in more tender pork.
⏱️ 10 min - 10
Slice the Char Siu glazed pork belly into desired pieces and serve immediately. It pairs wonderfully with steamed rice and stir-fried vegetables.
⏱️ 3 min