Char Siu (Chinese Barbeque Pork)

Char Siu (Chinese Barbeque Pork) My favorite Chinese food ever! Chinese dark soy sauce is actually a key component. Serve with rice or noodles.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 10 mins

    TOTAL : 2 days

    SERVING : 4

    YIELD : 4 servings

  • Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.

  • Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.

  • Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.

  • Place pork belly on the wire rack, reserving marinade.

  • Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.

  • Move oven rack to the top position and preheat the oven’s broiler.

  • Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

Per Serving: 355 calories; protein 21.1g; carbohydrates 13g; fat 23.6g; cholesterol 61.7mg; sodium 1808.7mg. Substitute maltose for the honey if you can find it.