Char Siu Pork

Francine Lizotte


Tender, flavorful and easy to prepare, this Chinese BBQ Pork is amazing! It's quite versatile because it can be used in many other dishes...


☆☆☆☆☆ 0 votes

2 1/2 lbs. pork belly
10 Min
1 Hr 20 Min


  • 1/3 c
    brown sugar
  • 1/3 c
    hoisin sauce
  • 2 Tbsp
    low-sodium soy sauce
  • 2 Tbsp
    shaoxing wine
  • 2 Tbsp
  • 2 Tbsp
    oyster sauce
  • 1 tsp
    sesame oil
  • 2 Tbsp
    pressed garlic
  • 1 tsp
    chinese 5 spice powder
  • 1/2 tsp
    white pepper
  • 2 1/2 lb
    pork belly

How to Make Char Siu Pork


  1. Combine all ingredients in a shallow bowl; whisk well. Place pork in a re-sealable plastic bag and add 2/3rds of the marinade; reserve 1/3rd for basting the next day. Close the bag and massage sauce into meat until well coated. Place bag in a pie plate and transfer to the fridge for 24 hours, flipping occasionally. Refrigerate the reserved marinade as well.
  2. Preheat oven to 400ºF. Remove basting sauce and meat from the fridge. Place pork on a wire rack sitting on a baking sheet lined with foil. Transfer to the preheated oven, pour water in the pan and roast for 1 hour.
  3. 30 minutes later, flip meat over, add more water if needed, rotate the pan and cook for the remaining 30 minutes.
  4. When time is up, carefully remove the pan from the heat and baste pork with reserved marinade. Return to the oven and cook for 10 minutes.
  5. 10 minutes later, carefully remove from the heat, flip meat and baste it again. Return the pan for an additional 10 minutes.
  6. When time is up, remove from the heat and brush on the remaining marinade. Let the pork sit for 20 minutes before slicing.
  7. Note: Transfer the unused cooked pork to the fridge if using in the next 48 hours otherwise freeze for later use.

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