Hong Kong-Style Char Siu (BBQ Pork)

Name: Hong Kong-Style Char Siu (BBQ Pork)
Total time: 1 h 15 min
Ingredients: 500g (about 1 lb) Pork belly (boneless); 3 tablespoons Char siu marinade or hoisin sauce; 2 tablespoons Soy sauce; 2 tablespoons Honey or maltose; 1/2 teaspoon Chinese five spice powder; 3 cloves Garlic (minced); few drops Red food coloring (optional); 1 teaspoon Sesame oil; 1 tablespoon Rice wine or sherry

Tender, caramelized pork belly with a sweet and savory glaze, a staple of Cantonese barbecue shops. This classic dish features tender meat with a beautiful caramelized crust.

1h 15m

Medium

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Story

Char siu is the iconic red-hued pork you'll find hanging in windows at Hong Kong-style roast meat shops. The key is achieving that signature sweet-savory glaze while keeping the meat juicy inside.

Ingredients

Pork belly (boneless) 500g (about 1 lb)

Char siu marinade or hoisin sauce 3 tablespoons

Soy sauce 2 tablespoons

Honey or maltose 2 tablespoons

Chinese five spice powder 1/2 teaspoon

Garlic (minced) 3 cloves

Red food coloring (optional) few drops

Sesame oil 1 teaspoon

Rice wine or sherry 1 tablespoon

Instructions

Prepare the pork

Cut the pork belly into long strips about 5cm thick. Make a few shallow cuts across the surface to help the marinade penetrate. Pat dry with paper towels.

Marinate

Combine hoisin sauce, soy sauce, honey, five spice, garlic, sesame oil, rice wine, and food coloring if using. Rub the mixture all over the pork pieces. Cover and refrigerate for at least 2 hours, preferably overnight.

Set up for roasting

Preheat your oven to 200°C (400°F). Line a baking tray with foil and place a rack on top. Arrange the marinated pork on the rack, reserving leftover marinade.

First roast

Roast for 15 minutes, then flip the pork and brush with more marinade. The high heat will start to caramelize the exterior.

Finish and char

Reduce oven to 180°C (350°F) and continue roasting for another 20-25 minutes, turning and basting halfway through. The pork should be deeply glazed and slightly charred at the edges. Let rest 5 minutes before slicing.