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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.
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
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.
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.
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.
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Sticky Chinese BBQ Pork Belly Ribs (Char Siu)
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was reading this recipe and under step #2 it mentions Balsamic Vinegar, what are you supposed to do with it??
2. 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.
Hi Carolyn, Thanks for bringing this to my attention, I see this was a mistake in the copy and paste situation when I was updating the post! No need for the balsamic vinegar in this recipe. Xx
This looks great, does anyone know if I can bbq the marinaded pork? Would i still need to pre cook or can i just marinade then bbq and baste?
Hi Chris, Absolutely! You can definitely grill the marinated pork, and you don’t need to pre-cook it.
Just marinate the pork exactly as the recipe says. When you’re ready to cook, set your BBQ up for indirect medium heat (around 350°F / 175°C).
BBQ the pork for about 30-45 minutes based on about 2.2 lbs (1kg), and make sure to turn it and baste it with the reserved marinade every 10 minutes to build up that sticky glaze. To finish, sear it over direct heat for a minute on each side to get those perfectly caramelized edges. Let it rest for a few minutes before you slice it, and you’ll be good to go. Enjoy Xx!
Do you slice before cooking and then marinate? How thick do you cut the strips
Hi Bryan, if you have 2.2lbs (1kg) of pork belly slab, cut it into 6 even slices, then marinate. Hope this helps. Enjoy! Xx
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!
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 ?
I’m having trouble with the vinegar side of things as I’m being told wine and vinegar are 2 separate sauces
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.
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.
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 🙂