Char Siu (BBQ Pork Belly)

Today’s recipe is for Char Siu (叉燒): pork belly roasted in a delicious and rich Chinese barbecue marinade that later turns into a sticky sauce. And although this recipe echoes Eastern flavors, I promise you can find all the ingredients in your regular supermarket! It’s a great suggestion for a weekend dinner, served over some steamed rice and your favorite greens.


Preparation Time: 10-15 min | Cooking Time: 35min | Marinating Time: 30min-24h | Serves: 2 | Spice level: 0


What you’ll need:

  • 1/3 cup Hoisin sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp honey
  • 2 Tbsp soy sauce
  • 2 Tbsp brown sugar
  • 5 garlic cloves, grated
  • Small piece of ginger, grated
  • 1/2 tsp Chinese allspice
  • 1/2 tsp red pepper flakes
  • 1 Tbsp sesame oil
  • 400-450g pork belly, sliced
  • Two servings of rice (there’s a recipe here for sticky rice)
  • Green onions/scallions to garnish
  • Sesame seeds to garnish
  • A salad of your choosing



  • Start by slicing your pork belly into small strips, but not too thinly.
  • Now prepare a marinade by mixing together the Hoisin sauce, rice vinegar, honey, sugar, soy sauce, grated garlic and ginger, allspice, red pepper flakes and sesame oil. Pour the marinade over your pork belly slices and let it marinate for at least 30 minutes. As usual, the longer the better, but if you’re in a rush half an hour will do. If this is the case, preheat your oven to 180ºC now.
  • Once the pork has been sufficiently marinated, line a baking tray with some foil. Place the pork belly slices on top and roast them for 30 minutes. Save the marinade for the next step.
  • Place the leftover marinade on a nonstick frying pan and gently warm it up. Once it starts to boil, turn the heat down and let the sauce reduce until it’s nice and sticky.
  • When your pork belly slices are roasted, assemble your dish by placing them over some rice and by pouring some of the sauce over them. Alternatively, you can dip them in the sauce to completely cover the slices with it. Garnish with sesame seeds and chopped scallions.
  • Enjoy!


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