• Chas N Chuck

Insanely Delicious Chinese Roast Pork Belly (Char Siu)

Char Siu translates to “Fork Roasted” and while we didn’t roast with a fork, we certainly roasted the fork out of this one baby! Chef Chuck has been making this dish for a long time in a lot of commercial kitchens and has used this marinade/sauce with different cuts of chicken and pork as well, but this pork belly is by far his favorite. The fattiness of the pork belly adds to the entire mouthfeel and the way half of it melts as soon as you begin to chew is incredible.


Chinese Roast Pork Belly Char Siu

Locally at our ShopRite you can find sliced pork belly similar to what is used in these photos so that is what we went with. If you have a Costco nearby, nearly all of them carry full slabs of pork belly that are fantastic for this dish or also for smoked pork belly burnt ends (that recipe will come shortly). You can find most of the ingredients necessary for this dish at a good supermarket but if you have an Asian market nearby, you’re certain to find everything you need there to make this fantastically sweet and savory meat that will have you coming back time and time again.


Marinating Chinese Roast Pork Belly Char Siu

You will need one pound of pork belly for this specific recipe. Making the marinade is not a hard process at all once you have sourced your ingredients. Unless you cook in this style often, some of these item’s won’t be things you keep on hand all the time. The recipe for the marinade is as follows:


- 8 tbsp Sugar

- 2 tbsp Chopped Garlic

- 1.5 tbsp Soy Sauce

- 1 tbsp Hoisin Sauce

- 1 tbsp Honey

- 1 tbsp Shaoxing Wine

- 1 tbsp Oyster Sauce

- 1 tsp Five Spice Seasoning

- .25 tsp White Pepper

Once the fat cap is trimmed off of the pork belly (not all of the fat, just the skin), marinate your pork overnight in the refrigerator. You have an option of how you’d like to finish your Char Siu as well. Once you’ve oven roasted your meat you can either finish with the broil function in the oven, or you can fire up your grill and finish on there. The goal either way is to get a nice crust/char on the outside of the meat to match the ooey gooey goodness of all that melty fat and tasty meat inside. You can also choose to eat this just as is, or you can make another batch of your marinade and cook it down on your stove to your desired thickness for a dipping sauce or glaze.

Chinese Roast Pork

Now that you have marinated overnight, it’s time to eat. Remove the meat to your counter and allow to come to room temperature before cooking. During that time you can pre-heat your oven to 400 degrees. You will want to line a cooking sheet with foil (this drips a great deal during cooking) and put your pork on a wire rack inside of that cooking sheet. Your initial cook time is 15 minutes. After that time, remove the pork and flip it over and pour some more marinade over top. You’ll then want to roast for another 15 minutes.


After this time, you need to either set your oven to broil or take your pork to your grill. You will then want to cook for roughly a minute to ninety seconds for each side. At this time this insanely flavorful dish is complete! Slice the Char Siu thinly and pair with some white rice and vegetables for a full meal.

Time to eat Chinese Roast Pork Belly Char Siu

Please if you have any requests for a delicious recipe, let us know! Chef Chuck has been in the industry for 20+ years and has a strong culinary background and desire to share knowledge.


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