This post may contain affiliate links. Please read our disclosure policy.

Sticky Chinese Barbecue Pork Belly (Char Siu) is one of the most iconic dishes in Cantonese cuisine — sweet, sticky, and impossibly juicy.

My addiction to Char Siu started years ago, and it was love at first bite. The glossy glaze, the caramelized edges, the bold flavor… I’ve been chasing it ever since.
Now, it’s your turn.

Sticky Chinese Barbecue Pork Belly (Char Siu)

Why This Pork Slaps (Hard)

This pork doesn’t just taste good — it hits. The marinade is bold and sticky, the glaze caramelizes in all the right places, and every bite melts with flavor.

Love that glossy, sweet-salty vibe? Try it with our Easy Honey Garlic Chicken.
More into slow-cooked and crispy? You’ll want our Crispy Pork Carnitas too.

Just an oven, a good cut of pork, and a little patience — that’s all it takes.

Every Ingredient Pulls Its Weight

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Top-down view of Char Siu ingredients in glass bowls, including hoisin sauce, soy sauce, Shaoxing wine, honey, brown sugar, garlic, red food coloring, five spice powder, and pork belly on a wooden board.

This isn’t your average pork marinade. Sweet, salty, sticky, and spiced just right — each ingredient brings the flavor punch. Don’t skip a thing (especially that hoisin).

  • Hoisin Sauce: Thick, sweet, and salty — it’s the soul of that sticky glaze.
  • Shaoxing Wine: Adds depth and that authentic Chinese restaurant flavor.
  • Red Food Coloring: Just a drop gives you that signature crimson glow.
  • Five Spice Powder: Warm, fragrant, and a little mysterious — don’t skip it.
  • Garlic & Brown Sugar: Sweet heat and umami magic in every bite.

Note: See the Recipe Card for a full list of ingredients.

How To Make It Happen

This marinade is the real deal — bold, balanced, and addictive. Here’s the step-by-step to create it.

Glass bowl with hoisin, soy, Shaoxing wine, honey, garlic, red food coloring, etc. being whisked.
  1. Make the Marinade. Whisk together hoisin sauce, soy sauce, Shaoxing wine, honey, brown sugar, garlic, red food coloring (if using), and five-spice powder. It should smell amazing already.
A slab of pork belly added to the bowl, covered in sauce. Another small jug nearby with reserved marinade.
  1. Marinate the Pork. Place the pork belly in a bowl or ziplock bag. Pour in the marinade (save a bit for later), coat well, and let it rest in the fridge for 1–3 hours, or overnight if you want the real magic. Balsamic vinegar in a small pot or saucepan over medium heat. 
Raw marinated pork belly on a foil-lined baking tray, ready to be placed in the oven for roasting.
  1. Roast + Baste. Preheat the oven to 350°F | 176°C on grill/broil setting. Place the pork on a foil-lined tray. Roast for 30 minutes, flipping halfway and brushing with the reserved marinade every 10 minutes until glossy and caramelized.
Simmering glaze in a stainless steel saucepan with natural bubbles and a rich, glossy texture, seen close-up from above.
  1. Simmer the Glaze. Want extra sauce? Simmer the reserved marinade in a small saucepan for 5–8 minutes until thickened and glossy. Keep an eye on it — it goes from perfect to burnt fast.
Close-up of sliced Char Siu pork belly with caramelized glaze and juicy, sticky texture, garnished with green onions.
  1. Slice It Up. Let the pork rest slightly, then slice into thick, juicy pieces. The edges should be sticky, the center tender, and the color? Char Siu red perfection.
Char Siu pork belly served on a plate with steamed rice and vegetables, glossy glaze and charred edges visible, top-down view.
  1. Enjoy! Serve over fluffy white rice, noodles, or eat it straight off the cutting board. Just try not to lick your fingers (or do — we won’t judge).

Need a Side? We’ve Got You.

This Char Siu brings the bold, sticky flavor — now all it needs is the perfect crew to go with it. Try it with our Fried Rice with Bacon for a salty, crispy sidekick that soaks up every drop of glaze. Add depth with Roasted Mushrooms (Balsamic Soy) — earthy, juicy, and packed with umami. Craving more? The Sesame Beef Stir Fry brings the crunch and stir-fry energy your plate’s been missing.

Or keep it classic with steamed jasmine rice or a side of simple noodles — because sometimes, less is more.

FAQs

Do I really need the hoisin sauce?

Yes, babe. It brings the sweet-savory depth that makes Char Siu taste like… well, Char Siu. If you’re in a pinch, you can mix soy sauce with honey and a splash of vinegar, but the flavor won’t hit quite the same.

Can I use pork shoulder instead of pork belly?

Totally. Pork shoulder is leaner but still flavorful. Just keep an eye on the cook time — it might need a few extra minutes to get that perfect caramelized finish.

Can I bake this instead of broiling?

You can — just make sure your oven’s nice and hot to get that sticky char. A quick broil at the end helps caramelize the glaze to perfection.

Sticky Chinese Barbecue Pork Belly (Char Siu)

You might also like

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

Get a free eBook!

Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!

4.92 from 24 votes

Sticky Chinese BBQ Pork Belly Ribs (Char Siu)

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 people
Char Siu (or Chinese BBQ pork), is one of the most popular Chinese or Cantonese foods and one of the most ordered dishes in restaurants. With simple ingredients you may have in your kitchen cupboards. This Char Siu recipe is a breeze!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 
 

  • 1/3 cup hoisin sauce
  • 1/3 cup soy sauce
  • 2 tablespoons Chinese Shaoxing wine rice vinegar or a dry sherry can be used instead
  • 2 tablespoon honey
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic minced
  • 3/4 teaspoon red food colouring optional for that beautiful red colour
  • 1/2 teaspoon Chinese five spice powder
  • 6 pork belly spare ribs about 2.2 pounds or 1kg
  • 1 shallot to garnish

Additional Glaze (Optional):

  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 tablespoon Chinese wine Shaoxing – or dry sherry
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • 1 teaspoon garlic minced
  • 1/4 teaspoon Chinese five spice powder
  • 1/4 teaspoon red food colouring

Instructions 

  • Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
  • After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
  • Remove from oven and allow to cool.
  • If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
  • Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.

Notes

Eat with a steaming bowl of white rice. 

Nutrition

Calories: 551kcal | Carbohydrates: 31g | Protein: 11g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 56mg | Sodium: 1721mg | Potassium: 269mg | Fiber: 1g | Sugar: 24g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

4.92 from 24 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

71 Comments

  1. Ara Axa Strickland says:

    5 stars
    I didn’t have red food coloring so it didn’t add that beautiful bright color. However, it tasted pretty amazing after grilling! Thank you for sharing your recipe!

  2. Maria says:

    5 stars
    This is my go to recipe when I want to serve restaurant type food to guests or to my family, it’s always a hit!
    Just want to double check if I have got the cooking time right – is it 1 hour total for baking:30 min on one side and 30 min on the other ?

  3. Craig says:

    I’m having trouble with the vinegar side of things as I’m being told wine and vinegar are 2 separate sauces

    1. Tom Mozgala says:

      Hi Craig,

      Thank you for the message. The recipe includes Chinese Shaoxing wine or rice vinegar as a possible choice for a liquid component. However, it does not strictly require rice vinegar.

      If you use Shaoxing wine or dry sherry, the dish will have a slightly sweet and rich flavor profile. If you choose rice vinegar, it will introduce acidity and brightness. You can opt for one or the other depending on the flavor you want to achieve:

      Using Shaoxing Wine or dry sherry: For a deeper, sweeter flavor.
      Using Rice Vinegar: For a tangy and lighter taste.

      If you prefer, you can also use both in small amounts to achieve a balance of flavors.

  4. Molly says:

    What does “6 pork belly” mean? Do you have an amount in pounds? When I am shopping at the grocery store, it is sold in pounds.

    1. Georgia Knowles says:

      Hi Molly, the recipe should call for 6 pork belly spare ribs, which averages about 2.2pounds or 1kg. Hope this helps, we will adjust this on the recipe 🙂