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Char Siu Pork Belly

Char Siu Pork Belly

Chef B
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.
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$18–$25 depending on pork and pantry staples
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Prep Time 15 minutes
Cook Time 3 hours
Marinating Time 12 hours
Total Time 15 hours 15 minutes
Course BBQ, Dinner, Main Dish
Cuisine Chinese
Servings 6 servings
Calories 78 kcal

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
Keyword char siu, Char Siu Pork Belly, Chinese BBQ Pork, Roasted Pork Belly Recipe
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