Char Siu: Perfect Cantonese BBQ Pork Belly

One dish … This one dish is the reason why I love pork so much.  It represents all the best quality of how a pork should taste:

Succulent
Juicy
Fatty
Charred
Sweet
Sticky

Traditionally paired with chicken rice, wan tan noodles or just plain steamed rice, char siu (Cantonese BBQ Pork Belly) is probably the most delicious pork dish ever – hands down. And you know what? If you’ve been going to Chinatown to get those char siu take away – well, forget that. It is unbelievably easy to make this at home from scratch and you’ll be shocked and pleased as to how delicious it is.

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“I closed my eyes and savor the succulent, juicy, sweet char-siu pork belly.  So good! So good! I was transported back to Asia, for real.”

101 Guide to Succeeding with Char Siu

• Marinating tip: The longer you marinate, the deeper the flavor. Overnight marination is recommended for maximum flavor absorption.
• Don’t rush the simmer: Slow cooking tenderizes the pork and allows the sauce to reduce and concentrate.
• Caramelization is key: The final step of searing the pork adds depth and the classic charred flavor.
• Use good honey: High-quality honey ensures a glossy finish and balances the saltiness of the soy sauce.

How to Make Char Siu: Perfect Cantonese BBQ Pork Belly

1. Marinate the Pork Belly

• Mix and season: In a large bowl, combine pork belly strips with salt, white pepper, five-spice powder, dark soy sauce, baking soda, Chinese wine, honey, sugar, and hoisin sauce.
• Massage: Massage the seasoning into the pork belly for at least 5 minutes to ensure it’s well absorbed.
• Rest: Cover and let it marinate for 2-4 hours in the fridge (overnight is even better for deeper flavor).

2. Brown the Pork Belly

• Heat oil: Heat 2 tablespoons of vegetable oil in a hot wok over medium heat.
• Sear: Brown the pork belly strips for 3-4 minutes on each side until lightly golden.

3. Simmer the Pork Belly

• Add liquid: Pour 2 cups of water into the wok and bring it to a simmer. Ensure the pork is coated with the sauce.
• Cook low and slow: Lower the heat and let it gently simmer for 40 minutes. Turn the pork every 10 minutes to ensure even cooking.
• Check tenderness: By 30-40 minutes, the sauce should have reduced, and the pork should be fork-tender.

4. Caramelize and Char

• Separate the sauce: Once cooked, remove the pork belly and transfer the remaining sauce to a bowl. Reserve this to drizzle over rice or noodles later.
• Caramelize: Leave 1 tbsp of the sauce/oil in the wok. Heat the wok over medium heat and return the pork belly.
• Sear: Sear for 2-3 minutes on each side until slightly charred and caramelized.

5. Glaze and Serve

• Brush with honey: Once charred, brush each pork strip with a layer of honey for added shine and sweetness.
• Slice and serve: Let the pork rest for 5 minutes, then slice into thick pieces. Serve with steamed rice, noodles, or bao buns, drizzled with the reserved sauce.

Recipe Notes

• Cooking wine substitute: If you don’t have Chinese cooking wine, use dry sherry or mirin.
• Vegetarian twist: Substitute pork with firm tofu or eggplant slices.
• Make ahead: Char siu can be stored in the fridge for 2-3 days or frozen for up to 3 months. Reheat before serving.

Char Siu: Perfect Cantonese BBQ Pork Belly

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5 from 5 reviews

• Author: Josephine Chan
• Total Time: 1 hour
• Yield: Serves 2-4 1x

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Description

This dish is the reason why I live to eat pork. This recipe is by far the best-ever Char Siu (Cantonese BBQ Pork Belly) I’ve tried, tested, and cooked over and over again.  So, what are you waiting for? Go put some pork on your fork now.

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Ingredients

Units USM Scale 1x2x3x

1.1 lbs (500 g) pork belly strips, boneless & skin off

1 tsp salt

1 tsp white pepper

1 tsp five spice powder

1 tsp dark soy sauce

1 tsp baking soda (bi-carb soda)

1 tbsp Chinese cooking wine (Shaoxing wine preferred)

2 tbsp honey (plus extra for glazing)

2 tbsp sugar

2 tbsp hoisin sauce

2 tbsp vegetable oil

2 cups water

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Instructions

1. Marinate the Pork Belly

• Mix and season: In a large bowl, combine pork belly strips with salt, white pepper, five-spice powder, dark soy sauce, baking soda, Chinese wine, honey, sugar, and hoisin sauce.
• Massage: Massage the seasoning into the pork belly for at least 5 minutes to ensure it’s well absorbed.
• Rest: Cover and let it marinate for 2-4 hours in the fridge (overnight is even better for deeper flavor).

2. Brown the Pork Belly

• Heat oil: Heat 2 tablespoons of vegetable oil in a hot wok over medium heat.
• Sear: Brown the pork belly strips for 3-4 minutes on each side until lightly golden.

3. Simmer the Pork Belly

• Add liquid: Pour 2 cups of water into the wok and bring it to a simmer. Ensure the pork is coated with the sauce.
• Cook low and slow: Lower the heat and let it gently simmer for 40 minutes. Turn the pork every 10 minutes to ensure even cooking.
• Check tenderness: By 30-40 minutes, the sauce should have reduced, and the pork should be fork-tender.

4. Caramelize and Char

• Separate the sauce: Once cooked, remove the pork belly and transfer the remaining sauce to a bowl. Reserve this to drizzle over rice or noodles later.
• Caramelize: Leave 1 tbsp of the sauce/oil in the wok. Heat the wok over medium heat and return the pork belly.
• Sear: Sear for 2-3 minutes on each side until slightly charred and caramelized.

5. Glaze and Serve

• Brush with honey: Once charred, brush each pork strip with a layer of honey for added shine and sweetness.
• Slice and serve: Let the pork rest for 5 minutes, then slice into thick pieces. Serve with steamed rice, noodles, or bao buns, drizzled with the reserved sauce.

Notes

Cooking wine substitute: If you don’t have Chinese cooking wine, use dry sherry or mirin.

Unexpected vegetarian twist: Substitute pork with firm tofu or eggplant slices.

Make ahead: Char siu can be stored in the fridge for 2-3 days or frozen for up to 3 months. Reheat before serving.

• Prep Time: 10 min
• Cook Time: 50 min
• Category: Main Course
• Method: Simmering
• Cuisine: Cantonese

Nutrition

• Serving Size: 125g
• Calories: 450
• Sugar: 10g
• Sodium: 810mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 75mg