Char Siu Pork Belly
Happy to share this recipe of a char siu marinade with some special instructions for roasting part. This is enough for 2 or 3 pounds of meat, just double or triple if needed. It uses a rich, sticky-sweet marinade of soy, oyster sauce, hoisin, honey, and spices, roasted low and slow until caramelized and tender. With deep umami and a glossy red glaze, it’s a classic Cantonese BBQ dish that’s perfect for sharing.
$18–$25 depending on pork and pantry staples
Equipment
- Small Saucepan: – To dissolve marinade ingredients.
- Mixing Bowl or Resealable Bag – For marinating pork.
- Charcoal Grill / Smoker (WSM preferred) – For slow roasting.
- Basting Brush: – To apply glaze while cooking.
- Meat Thermometer
Ingredients
- ¼ cup brown sugar
- 2 tbsps shaoxing wine
- 1 tbsp shoyu
- 1 tbsp molasses
- 1 tbsp honey
- 1 tbsp oyster sauce
- 1 tbsp hoisin
- 1 tbsp nam yue liquid (optional, add color and a bit of funk)
- 1 tbsp garlic powder
- ½ tsp five spice
- ½ tbsp white pepper
Instructions
- Dissolve everything together over very low heat. You may need a bit of water to loosen up the ingredients as their consistency does vary.
- Marinate overnight, at least, then add more honey to the leftover liquid for basting.
- Roast in WSM about 3ft directly above a bed of coals with a dome temperature of about 275° – 300°F. Turn and baste every 15 minutes for roughly 3 hours until the internal temperature reaches 195°F.
Notes
Customizations:
- Red Color: Add a few drops of red food coloring for traditional char siu appearance.
- Sweeter Glaze: Brush with extra honey during the last 15 minutes of roasting.
- Alternative Meat: Works with pork shoulder or ribs—adjust cooking time.
Storage Tips:
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Freeze cooked pork for up to 2 months. Reheat in oven at 325°F until warmed.
Serving Tips:
- Slice thinly and serve over steamed rice or noodles.
- Use in bao buns, fried rice, or stir-fry for extra flavor.
Cooking Tips:
- Always marinate overnight for maximum flavor penetration.
- Baste frequently for a sticky, lacquered finish.
Nutrition
Calories: 78kcalCarbohydrates: 18gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 276mgPotassium: 101mgFiber: 0.4gSugar: 15gVitamin A: 1IUVitamin C: 0.2mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
