Char Siu Pork Belly Recipe
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
Sweet-savory Chinese char siu pork belly marinated in a classic red sauce. Perfect for rice bowls, noodles, or served over fluffy jasmine rice!
Note: This recipe is based on the traditional Chinese char siu marinade. Want something with Thai flavors instead? Try my Thai red pork or BBQ pork noodle soup.
What is char siu pork belly?
Char siu pork belly is a Cantonese dish made by marinating pork belly in a sweet-savory red sauce with hoisin, soy sauce, sugar, and five spice. It’s roasted or grilled until caramelized and sticky, giving it a rich, smoky flavor.
🥰 Juicy, fatty, and so full of flavor!
Is anyone else completely hooked on pork belly, especially when it’s smoky, sticky, and caramelized like this one? Cantonese BBQ pork belly is definitely one of my favorite ways to eat it (although nothing beats some freshly made crispy fried pork belly!).
👍🏻 Here’s how to make the most of this recipe:
• Serving idea: This pork belly is perfect with jasmine rice and a side of greens. You can also use the leftovers in your stir-fries or char siu ramen.
• Char it at the end: For extra flavor, move the pork directly over the flame or hottest part of the grill during the last minute to get some crispy, caramelized edges.
• Another great tip: Whenever I make this, I double the marinade. I use it on other proteins throughout the week, like grilled chicken or pork. It saves so much time, and it’s too good not to reuse!
Praew ♡
🍚 Ingredient notes and substitutes
✱ Here you’ll find ingredient tips and possible substitutions. See the recipe card for the exact measurements
- Pork belly – A good ratio is about 60–70% meat to 30–40% fat and skin. This gives you juicy bites that don’t feel overly greasy, with enough fat to keep things tender and flavorful during roasting.
- Light soy sauce – Adds saltiness and umami.
- Oyster sauce – Gives a rich, savory depth and slight sweetness to balance the salt.
- Hoisin sauce – Adds sweetness and a hint of spice with a thick, sticky texture.
- Shaoxing wine – Traditional Chinese rice wine that adds aroma and complexity.
- Brown sugar – Essential for caramelization and that glossy, sticky finish.
- Chinese five-spice powder – Aromatic blend of star anise, cinnamon, fennel, clove, and Sichuan pepper for that classic char siu flavor.
- Garlic – Use fresh garlic for the best results.
- Red food coloring (optional) – Used for the signature red color; leave it out if you prefer a natural look.
Grilling tip: Grill the marinated red pork belly low and slow over indirect heat, basting often with the marinade until caramelized. Finish over direct heat until lightly charred.
👩🍳 How to make pork belly char siu
- Make the marinade. In a mixing bowl, whisk together all the marinade ingredients until smooth and the sugar is fully dissolved.
- Marinate the pork belly. Place the pork belly in a large container or zip-top bag. Pour the marinade over the meat and rub it in well. Cover and refrigerate overnight, or for at least 4 hours.
- Take it out of the fridge. Let the pork sit at room temperature for about 20 minutes before grilling. This helps it cook more evenly.
- Preheat your grill. Set up your grill for indirect heat at medium-high (around 180–200°C or 350–400°F). If using charcoal, push the coals to one side.
- Grill the pork belly. Place the pork belly skin-side up on the cooler side of the grill. Close the lid and grill for about 10 minutes.
- Flip and baste. Flip the pork belly and brush with extra marinade. Continue grilling, flipping and basting every 10 minutes. Cook until the outside is glossy, sticky, and slightly charred in spots.
- Let it rest. Transfer the pork to a cutting board and let it rest for 5-10 minutes before slicing. This keeps the meat juicy.
- Slice and serve. Slice into thin pieces and serve over rice with steamed greens, or use it in stir-fries or noodle soups.
😋 Tips for maximum flavor!
❥ Let it marinate overnight if you can. The flavor is so much better. I’ve done it with just 4 hours before, and it still works, but longer is always tastier.
❥ After roasting, give the meat a few minutes to rest. I know it’s tempting to slice into it right away, but letting it sit helps keep everything juicy!
❥ While it’s cooking, I always brush a bit of the marinade over the top every 10–15 minutes.
❓Frequently asked questions
Can I bake instead of grill?
Yes! Just roast the pork belly in the oven and baste it a few times with the marinade as it cooks. Near the end, crank up the heat (or switch on the broiler) to caramelize the outside and get that sticky, glossy finish.
Can I use a different cut of pork?
Totally. Pork shoulder or pork tenderloin works great, just adjust the cooking time since they’re leaner.
Why is my pork belly not getting that sticky glaze?
Make sure to baste often while roasting, and crank the heat up at the end if needed. The sugar in the marinade needs time and heat to caramelize.
Char Siu Pork Belly Recipe
Ingredients
- 600 g pork belly
- 2 tbsp oyster sauce
- 4 tbsp light soy sauce
- 4 tbsp hoisin sauce
- 4 tbsp shaoxing wine
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 tsp Chinese five-spice powder
- a few drops of red food coloring, add as needed
Instructions
- Make the marinade. Whisk all marinade ingredients in a bowl until the sugar is dissolved and the mixture is smooth.
- Marinate the pork belly. Place pork in a zip-top bag or container. Pour in the marinade and rub to coat evenly. Cover and refrigerate overnight (or at least 4 hours).
- Bring to room temp. Remove the pork from the fridge and let it sit out for 20 minutes before grilling.
- Preheat the grill. Set your grill to medium-high (180–200°C / 350–400°F) using indirect heat. For charcoal, bank coals to one side.
- Grill skin-side up. Place pork belly skin-side up on the cooler side. Close the lid and grill for 10 minutes.
- Flip and baste. Flip the pork, brush with extra marinade, and grill another 10 minutes. Keep flipping and basting every 10 minutes until it’s glossy, sticky, and charred at the edges.
- Rest. Let the pork rest on a cutting board for 5–10 minutes before slicing.
- Slice and serve. Cut into thin pieces and serve with rice, steamed greens, or add to noodle soups or stir-fries.
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Storage & reheating
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. I like to slice the pork before storing—it makes reheating easier.
- Freeze: Wrap it well or use a freezer-safe container. It’ll keep for about 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Pop it in the oven or air fryer at 160°C (320°F) until warmed through. If you have extra marinade or sauce, brush it on before reheating to bring back that glossy finish. Avoid the microwave if you can—it makes the fat rubbery.
