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.
“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
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fall-apart tender pork belly with a sweet and savory glaze. Perfect with rice or noodles!
Ingredients
Units
Scale
- 1 lbs (500 g) pork belly strips
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp five spice powder
- 1 tsp dark soy sauce
- 1 tsp baking soda
- 1 tbsp Chinese cooking wine
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) sugar
- 2 tbsp (30 ml) hoisin sauce
- 2 tbsp (30 ml) vegetable oil
- 2 cups (473 ml) water
Instructions
- Marinate the Pork Belly
- 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 the seasoning into the pork belly for at least 5 minutes. Cover and let it marinate for 2-4 hours in the fridge (overnight is even better).
- Brown the Pork Belly
- Heat 2 tablespoons of vegetable oil in a hot wok over medium heat. Brown the pork belly strips for 3-4 minutes on each side until lightly golden.
- Simmer the Pork Belly
- Pour 2 cups of water into the wok and bring it to a simmer. Ensure the pork is coated with the sauce. Lower the heat and let it gently simmer for 40 minutes, turning the pork every 10 minutes. By 30-40 minutes, the sauce should have reduced, and the pork should be fork-tender.
- Caramelize and Char
- Once cooked, remove the pork belly and transfer the remaining sauce to a bowl. Reserve this to drizzle over rice or noodles later. Leave 1 tbsp of the sauce/oil in the wok. Heat the wok over medium heat and return the pork belly. Sear for 2-3 minutes on each side until slightly charred and caramelized.
- Glaze and Serve
- Once charred, brush each pork strip with a layer of honey. 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
- For an even deeper flavor, marinate the pork belly overnight.
- To achieve a crispier skin, use a combination of broiling and searing in the final steps.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Cantonese
Nutrition
- Serving Size: 150g
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How long should I marinate the pork belly for the best flavor?
For maximum flavor absorption, it is recommended to marinate the pork belly overnight.
Why is caramelization important in making char siu?
Caramelization is key because it adds depth and the classic charred flavor that is essential for authentic char siu.
What type of honey should I use for this recipe?
Using high-quality honey is important as it ensures a glossy finish and balances the saltiness of the soy sauce.
I am just wondering if you skip the step of boiling 1st for a few minutes to skim off impurities? Asking because I’m following your recipe and lots of froth coming off in the water…..
Great question!
This recipe skips the boiling step because the pork belly goes straight into a long marinade and then gets roasted, which develops flavor and caramelization without needing to parboil. That froth you’re seeing is totally normal—it’s just protein and surface impurities coming out as the meat heats up.
If you’re more comfortable blanching first to remove that froth, you absolutely can. Just give the pork a quick 2–3 minute boil, skim off the foam, then rinse and pat dry before marinating. It won’t hurt the final result, and in some kitchens, it’s standard practice for a cleaner look. Either way works!
This is by far my favorite way to make pork belly, the sauce is incredible!
As a pork lover and a lover of Cantonese food, I fully, one hundred percent approve of this recipe. It is my absolute go to for char siu from now until eternity. Thank you so much!
Just made this today and it was definitely the best char siu recipe I have tried. Thanks for publishing it, I will bookmark and come back very soon for more.
Holy pork-batman, that was insanely delicious!
loved this so much!! ?? its already on my list. This looks like the food i got from feastbox, great recipe well done! ?
Five Spice powder is a spice blend available in many grocery stores. Bicarbonate of soda is just baking soda.
FANTASTIC RECIPE BTW!!!
Thanks for sharing the recipe and instructions. I’d like to try it but I am not familiar with two of the ingredients: five-spice powder and bi-carb soda. Could you please tell me what those are and where to get them? Thanks.