Oven Roasted Char Siu Pork Belly
A succulent Cantonese-style barbecue pork featuring a sticky, sweet, and savory glaze with tender, melt-in-your-mouth fat.
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Ingredients
- 2 lbs Pork belly, skinless and cut into long strips
- 3 tbsp Honey
- 3 tbsp Hoisin sauce
- 2 tbsp Soy sauce (light)
- 1 tbsp Shaoxing rice wine
- 2 tbsp Brown sugar
- 1 tsp Chinese five spice powder
- 1 cube Red fermented bean curd(optional)
- 2 cloves Minced garlic
- 1 tsp Toasted sesame oil
Instructions
- 1
In a large bowl, whisk together the honey, hoisin, soy sauce, rice wine, brown sugar, five spice, bean curd, garlic, and sesame oil.
- 2
Place the pork belly strips in a gallon-sized freezer bag and pour in the marinade, reserving 3 tablespoons for later glazing.
- 3
Marinate the pork in the refrigerator for at least 4 hours, though overnight is highly recommended for deeper flavor.
- 4
Preheat your oven to 400°F (200°C) and line a baking sheet with foil, placing a wire rack on top.
- 5
Place the pork strips on the wire rack and roast for 20 minutes.
- 6
Reduce the oven temperature to 350°F (175°C), flip the pork, and roast for another 20 minutes.
- 7
Brush the reserved marinade over the pork and roast for a final 10-15 minutes until the edges are charred and caramelized.
- 8
Let the meat rest for 10 minutes before slicing into thin pieces to serve.
Nutrition per Serving
645
Calories
22g
Protein
18g
Carbs
54g
Fat
0g
Fiber
15g
Sugar
890mg
Sodium
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