Cantonese Char Siu Pork Belly
Char Siu, or Chinese BBQ pork, is one of the most popular pork dishes in Chinese/Cantonese cuisine.
If you have been to Chinatown, I am sure you have seen BBQ meats such as (roast pork, duck, chicken, etc.) hanging in front of the Chinese BBQ restaurants.
To many Chinese, the mere mention of char siu would conjure up a mental picture of juicy, tender, savory, fatty BBQ pork belly dripping in a savory, sticky, and super delicious sauce, sliced into thin pieces and served with steaming white rice.
This BBQ pork is the epitome of the Cantonese BBQ dishes. A good char siu, when done right, is one of the best things to savor in the world. My recipe will teach you how to make it the best!
What is Char Siu Sauce Made of?
Before you marinate the pork belly, you will need to make the Char Siu Sauce, which consists of
- “Nam yue” or fermented red bean curd
- Maltose or honey
- Soy sauce
- Oyster sauce
- Five spice powder
- Ground white pepper
These ingredients mingle together to produce the most amazing, sweet, savory, sticky sauce that marinates the pork belly before roasting in the oven. You can make a few servings and keep them in the fridge.
Best Chinese BBQ Pork
I have another Chinese BBQ Pork recipe, but this is the BEST Char Siu recipe ever!
The taste reminds me of the best of the best in Malaysia, found at the many chicken rice stalls there. This recipe is two thumbs way up. Try it and you will agree with me!
What Dishes to Serve with this Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
Other Recipes You Might Like
Pork Belly Char Siu Recipe
Char Siu - the best and easiest Chinese BBQ pork belly recipe ever. This homemade Char Siu is sticky sweet and savory and a zillion times better than Chinatown.
- 1 lb skinless pork belly, cut into 2 long strips (450 g)
- 2 tablespoons finely chopped garlic
Char Siu Sauce:
Get a big bowl, mix all the Char Siu Sauce ingredients, add the garlic and pork belly and marinate overnight in the fridge.
The next day, heat the oven to 400 degrees F (200 degrees C).
Place the pork belly on a wire rack and bake for 15 minutes.
Removed from oven and turn the pork belly over, brush the remaining char siu sauce over and place the pork belly back in the oven for another 15 minutes or until cooked. The char siu will look dark in color, it's normal.
Slice the char siu into thin and bite-size pieces, serve immediately with steamed white rice.
You can heat up the the remaining Char Siu Sauce until it bubbles and thickens. Drizzle it on the Char Siu before serving. For the dark and thick soy sauce, you can use either kecap (kicap) manis, or regular dark/black soy sauce. If you are in Malaysia, just use the regular dark soy sauce.