Char Siu Pork Belly
Char Siu Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 2-inch wide strips
For the Marinade
- 4 cloves garlic, 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 preferred)
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1/4 teaspoon MSG, optional
- 1/4 teaspoon red food coloring, optional, for traditional color
For the Glaze
- 2 tablespoons honey
- 2 tablespoons reserved marinade
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
Make the marinade: In a large bowl, whisk together 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).
⏱️ 5 min
- 3
Marinate the pork belly: Add the pork belly strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, turning occasionally.
⏱️ 5 min
- 4
Preheat oven and prepare for roasting: 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.
⏱️ 5 min•🌡️ 375
- 5
Roast the pork belly: Remove the pork belly from the marinade, reserving 2 tablespoons of the marinade for the glaze. Place the pork belly strips on the wire rack, skin side up. Roast for 30 minutes.
⏱️ 30 min•🌡️ 375
- 6
Prepare the glaze: While the pork is roasting, combine the 2 tablespoons of reserved marinade with 2 tablespoons of honey in a small bowl. Whisk until well combined.
⏱️ 2 min
- 7
Glaze and continue roasting: After 30 minutes, brush the pork belly generously with the honey-marinade glaze. Reduce the oven temperature to 350°F and continue to roast for another 20-30 minutes, brushing with glaze every 10 minutes, until the pork is tender, caramelized, and has a beautiful char. The internal temperature should reach 145°F.
⏱️ 30 min•🌡️ 350
- 8
Rest and serve: Remove the pork belly from the oven and let it rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute. Slice against the grain into 1/2-inch thick pieces and serve immediately.
⏱️ 15 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 wide strips
For the Marinade
- 4 cloves garlic, 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 preferred)
- 2 tablespoons honey
- 1 tablespoon granulated sugar
- 1/4 teaspoon MSG, optional
- 1/4 teaspoon red food coloring, optional, for traditional color
For the Glaze
- 2 tablespoons honey
- 2 tablespoons reserved marinade
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
Make the marinade: In a large bowl, whisk together 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).
⏱️ 5 min - 3
Marinate the pork belly: Add the pork belly strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, turning occasionally.
⏱️ 5 min - 4
Preheat oven and prepare for roasting: 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.
⏱️ 5 min•🌡️ 375 - 5
Roast the pork belly: Remove the pork belly from the marinade, reserving 2 tablespoons of the marinade for the glaze. Place the pork belly strips on the wire rack, skin side up. Roast for 30 minutes.
⏱️ 30 min•🌡️ 375 - 6
Prepare the glaze: While the pork is roasting, combine the 2 tablespoons of reserved marinade with 2 tablespoons of honey in a small bowl. Whisk until well combined.
⏱️ 2 min - 7
Glaze and continue roasting: After 30 minutes, brush the pork belly generously with the honey-marinade glaze. Reduce the oven temperature to 350°F and continue to roast for another 20-30 minutes, brushing with glaze every 10 minutes, until the pork is tender, caramelized, and has a beautiful char. The internal temperature should reach 145°F.
⏱️ 30 min•🌡️ 350 - 8
Rest and serve: Remove the pork belly from the oven and let it rest on a cutting board for 10-15 minutes before slicing. This allows the juices to redistribute. Slice against the grain into 1/2-inch thick pieces and serve immediately.
⏱️ 15 min