Char Siu: Perfect Cantonese BBQ Pork Belly

Marinate the Pork Belly

In a large bowl, combine pork belly strips with salt, white pepper, five-spice powder, dark soy sauce, baking soda, Chinese wine, honey, sugar, and hoisin sauce. Massage the seasoning into the pork belly for at least 5 minutes. Cover and let it marinate for 2-4 hours in the fridge (overnight is even better).

Brown the Pork Belly

Heat 2 tablespoons of vegetable oil in a hot wok over medium heat. Brown the pork belly strips for 3-4 minutes on each side until lightly golden.

Simmer the Pork Belly

Pour 2 cups of water into the wok and bring it to a simmer. Ensure the pork is coated with the sauce. Lower the heat and let it gently simmer for 40 minutes, turning the pork every 10 minutes. By 30-40 minutes, the sauce should have reduced, and the pork should be fork-tender.

Caramelize and Char

Once cooked, remove the pork belly and transfer the remaining sauce to a bowl. Reserve this to drizzle over rice or noodles later. Leave 1 tbsp of the sauce/oil in the wok. Heat the wok over medium heat and return the pork belly. Sear for 2-3 minutes on each side until slightly charred and caramelized.

Glaze and Serve

Once charred, brush each pork strip with a layer of honey. Let the pork rest for 5 minutes, then slice into thick pieces. Serve with steamed rice, noodles, or bao buns, drizzled with the reserved sauce.