Sticky Chinese Barbecue Pork Belly (Char Siu), is one of the most popular pork dishes in Chinese/Cantonese cuisine and one of the most ordered dishes in restaurants.
My addiction to this Sticky Chinese Barbecue Pork Belly is my husbands fault. Being a former Hong Kong resident, he introduced me to Char Siu when we first met…and it was love at first bite (with the pork). Normally, our New Years Eve ritual consists of going to a popular Yum Cha restaurant here in Melbourne and ordering serve after serve of Char Siu. But as life happens, this year it’s a no-go. Booked out so early, (or I may have left it last minute), I now have to bring Char Siu into my house. Char Siu literally means “fork burn/roast” which is a reference to the traditional preparation, skewered with long forks and barbecued over a fire.
Well, I have neither of those things, nor do I want to start a fire in my house. But I have come up with a way to make this safely in your own homes without the need of any fire extinguishers.
The plus side is: A) We can eat triple what we normally do; and B) I can share the recipe with you.
Breaking out into a sweat with a furrowed brow, throwing ingredients into a bowl and taste testing along the way to try and match the traditional and authentic restaurant quality Char Siu sauce, I finally did it. It was a definite Hallelujah and Amen moment. After one (okay, more like four) tests and adjustments, you can bring a deliciously sticky Chinese pork recipe into your kitchens!
You can use lean pork belly (or spare) ribs for a succulent, unforgettable experience; pork shoulder or any pork fillet you like. I’m not going to tell you what to do, except cook it using pork belly, though you could try our Slow Cooker Barbecue Ribs if you have a spare rack.
For extra sauciness, I’ve provided an additional glaze recipe on the side for those who’d like to serve this up with extra sauce.
Oven grilling or broiling ensures the crispy and char-grilled outer edges we love so much, and a tender, juicy pork meat on the inside.
With simple ingredients you may have in your kitchen cupboards, this Char Siu recipe is a breeze! And so worth the wait hanging off of the oven door, smelling the sweet, sticky smells drifting through the kitchen.
Serve over steamed rice or vegetables, and drizzle with extra Char Siu sauce…ring in the new year in style! Easy Honey Garlic Pork Chops only take 20 minutes! If you’re not a fan of pork, try this with chicken thighs. Yes. I did that too. Or this Simple Chicken Teriyaki Stir Fry might win you over.
Need more homemade Chinese? Give these a crack:
Sticky Chinese BBQ Pork Belly Ribs (Char Siu)
Ingredients
- ⅓ cup hoisin sauce
- ⅓ 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
- ¾ teaspoon red food colouring optional for that beautiful red colour
- ½ teaspoon Chinese five spice powder
- 6 pork belly spare ribs about 2.2 pounds or 1kg
- 1 shallot to garnish
Additional Glaze (Optional):
- ¼ cup hoisin sauce
- ¼ cup soy sauce
- 1 tablespoon Chinese wine Shaoxing – or dry sherry
- 1 tablespoon honey
- 2 tablespoons brown sugar
- 1 teaspoon garlic minced
- ¼ teaspoon Chinese five spice powder
- ¼ 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
Nutrition
Maria says
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 ?
Craig says
I’m having trouble with the vinegar side of things as I’m being told wine and vinegar are 2 separate sauces
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.
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.
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 🙂