%3Amax_bytes(150000)%3Astrip_icc()%2F4513143-b7c407dd186d4db08e4ae981aec21d15.jpg&w=3840&q=75)
Char Siu (Chinese Barbeque Pork)
Prep
15 mins
Cook
1 hr 10 mins
Servings
4
Difficulty
Hard
Making char siu at home is so much easier than you'd think, and honestly, it tastes better than takeout. This Chinese barbecue pork comes together in just about an hour and a half, with most of that time being hands off while it roasts. The magic happens in a simple marinade where kiwi works as a natural tenderizer while adding subtle sweetness, and it's packed with vitamin C to boot. You'll be amazed at how the combination of hoisin, five spice, and a touch of heat creates that glossy, caramelized exterior we all crave. Best part? You probably have most of these pantry staples already, so this won't break the bank or require a trip to specialty shops.
Ella x
Ingredients
- 22 tablespoons honey
- 22 tablespoons shaoxing cooking wine
- 11 tablespoon hoisin sauce
- 11 tablespoon pureed kiwi
- 11 tablespoon chinese dark soy sauce
- 11 tablespoon thai chile sauce
- 22 cloves garlic, grated
- 22 teaspoons oyster sauce
- ½ teaspoon Chinese five-spice powder½ teaspoon chinese five-spice powder
- 11 ½ pounds pork belly, skin removed
Detail level
Instructions
- 1
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.
- 2
Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
- 3
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.
- 4
Place pork belly on the wire rack, reserving marinade.
- 5
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.
- 6
Move oven rack to the top position and preheat the oven's broiler.
- 7
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Ultimate roast potatoes
After years of experimenting, I've finally cracked the code for roast potatoes that are impossibly crispy on the outside and fluffy within. The secret is using duck fat, which contains oleic acid, a heart healthy monounsaturated fat that's actually good for you. What I love most is how simple this really is: just potatoes, fat, flour, and salt. From prep to plate in just over an hour, you'll have restaurant quality results without any fuss. Trust me, once you try these, you'll never go back.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.