Char Siu Pork Belly
Grilled char siu pork belly with a sticky-sweet glaze, smoky edges, and juicy layers. Perfect over rice or in noodle soups.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Make the marinade. Whisk all marinade ingredients in a bowl until the sugar is dissolved and the mixture is smooth.
- 2
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).
- 3
Bring to room temp. Remove the pork from the fridge and let it sit out for 20 minutes before grilling.
- 4
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.
- 5
Grill skin-side up. Place pork belly skin-side up on the cooler side. Close the lid and grill for 10 minutes.
- 6
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.
- 7
Rest. Let the pork rest on a cutting board for 5–10 minutes before slicing.
- 8
Slice and serve. Cut into thin pieces and serve with rice, steamed greens, or add to noodle soups or stir-fries.