If you’re craving a dish that combines bold flavors with a tender, melt-in-your-mouth texture, look no further than this Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe. This recipe brings authentic Chinese barbecue right into your kitchen, transforming simple pork belly into a vibrant, aromatic masterpiece. With a marinade that masterfully balances sweet, savory, and slightly spicy notes, each bite is an explosion of taste that pairs perfectly with steamed rice or fresh cucumber slices. Whether you’re cooking for family or impressing friends, this grilled pork belly dish promises satisfying results and a deliciously smoky finish.
Ingredients You’ll Need
To create the magic of our Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe, you only need a handful of carefully chosen ingredients. Each one plays a crucial role, from building the deep umami base to delivering the signature glossy, caramelized finish you love in classic char siu dishes.
- 1.5 kg Pork belly (skin-removed strips): Choosing skinless belly strips helps achieve tender, juicy meat without the chewiness of the skin.
- 4 cloves Garlic (finely minced): Adds pungent aroma and savory depth to the marinade.
- 1 medium Shallot (finely minced): Brings subtle sweetness and complexity.
- 1.5 tbsp Soy sauce: For essential umami flavor that balances the sweetness.
- 3 tbsp Oyster sauce: Adds a luscious richness that enhances mouthfeel.
- 3 tbsp Dark soy sauce: Provides rich color and deeper savory notes.
- 4 cubes Chinese fermented red bean curd (mashed): Infuses a unique fermented tang and depth.
- 4 tbsp Brine from red bean curd: Intensifies the flavor profile with a salty-sour kick.
- 3 tbsp Honey: Balances savory elements with natural sweetness for caramelization.
- 3 tbsp Shaoxing wine: Introduces a fragrant, slightly nutty aroma to the marinade.
- 1 tsp Chinese five-spice powder: Warms the dish with cinnamon, cloves, star anise, fennel, and pepper.
- 3 tbsp White sugar: Helps create a sticky, shiny glaze when grilled.
- Pinch White pepper: Adds a gentle heat that doesn’t overwhelm other flavors.
- 0.75 tsp Red food coloring liquid (optional): Traditional for that classic char siu bright red hue.
- To taste Steamed rice: Perfect for soaking up every bit of the luscious glaze.
- To taste Cucumber slices: Provides refreshing crunch to balance the richness.
How to Make Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe
Step 1: Prepare the Marinade
The heart and soul of our Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe is in the marinade. Start by combining finely minced garlic and shallots with all the sauces, honey, Shaoxing wine, five-spice powder, sugar, and mashed fermented red bean curd plus its brine. Mix everything until smooth and glossy. This mixture not only permeates the meat with complex layers of flavor but also helps create the irresistible caramelized crust later on. Once your marinade is ready, submerge the pork belly strips, ensuring every piece is well coated. Cover the bowl and refrigerate for a full 24 hours, turning the meat once or twice to maximize absorption.
Step 2: Get Your Grill Ready
While marinating may take a day, grilling is where the magic happens fast. Prepare your fire bowl with lump charcoal and light it using natural fire starters; this method gives you clean, smokey heat that complements the pork perfectly. Keep the lid open until the coals are glowing and covered with a fine white ash—this takes around 20 minutes and signifies the optimal grilling heat. Meanwhile, heat the grill grates and open the bottom vent completely. Maintaining the perfect temperature here is key to achieving that coveted charred finish with juicy interiors.
Step 3: Grill and Glaze the Pork Belly
Remove the pork strips from the marinade, letting the excess drip off so you avoid flare-ups but keep some for basting. Place the pork belly directly on the hot grill grates and cook for about 12 to 15 minutes. Turn the strips regularly while generously glazing with the reserved marinade each time—this creates those signature layers of sticky, shiny, mouthwatering coating. Be patient and attentive to keep the meat from charring too quickly; you want that deep color and smoky scent while preserving juiciness.
Step 4: Final Touches on the Grill
Once the pork is mostly cooked, transfer it to a baking tray or grill-safe pan, then apply one last generous brushing of the marinade. Close the Kamado lid and let the pork cook for another 2 to 3 minutes. This last step lets the sauce set beautifully, intensifying the flavors and ensuring every bite has that perfect balance of smoky, sweet, and savory.
Step 5: Rest Before Serving
Resting the pork belly for 5 to 10 minutes before slicing is essential to lock in all those flavorful juices. This simple pause helps your Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe stay moist and tender, giving you irresistible bites every time.
How to Serve Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe
Garnishes
Simple garnishes can elevate this dish without overpowering it. Fresh cucumber slices are the classic accompaniment here—they provide a crisp, refreshing crunch that perfectly contrasts the richness of the pork belly. Sprinkle a touch of toasted sesame seeds or finely chopped scallions on top for extra color and subtle nuttiness that brightens each bite.
Side Dishes
Steamed white rice is an ideal base, soaking up every bit of the sticky, flavorful glaze left behind on your plate. For a vibrant touch, consider serving alongside a light Asian slaw or quick pickled vegetables. These add texture variety and a tangy brightness that complements the smoky sweetness of the char siu pork brilliantly.
Creative Ways to Present
For a fun twist, slice the pork belly thinly and use it as a filling for steamed bao buns, topped with hoisin sauce and fresh herbs. Alternatively, toss chopped grilled pork into a noodle salad or stir-fry to introduce these gorgeous char siu flavors in new, exciting ways your family and friends will love.
Make Ahead and Storage
Storing Leftovers
Leftover char siu pork belly can be stored in an airtight container in the refrigerator for up to 3 days. Keeping it covered tightly maintains moisture and prevents the pork from drying out—perfect for enjoying quick meals or snacks post-cooking.
Freezing
If you want to preserve your Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe longer, freezing is a great option. Wrap individual portions tightly using plastic wrap and place in freezer-safe bags or containers. Frozen pork belly remains delicious for up to 2 months and thaws quickly overnight in the fridge.
Reheating
For best results reheating, gently warm slices of pork belly in a skillet over medium heat until heated through, basting with a little reserved marinade or water to keep things moist. Avoid microwave reheating when possible, as it can toughen the texture and diminish that fresh grilled flavor.
FAQs
Can I use pork shoulder instead of pork belly?
While pork belly is ideal for its rich fat content and tender texture, pork shoulder can work in a pinch. However, shoulder tends to be leaner and less fatty, so the final result will be less juicy and might require a slightly longer marinade and careful grilling to stay tender.
Is fermented red bean curd essential in this recipe?
Fermented red bean curd adds a unique umami depth and traditional flavor to the marinade. If you can’t find it, you can try substituting with an extra tablespoon of soy sauce and a small splash of miso paste, though the taste won’t be quite the same.
How do I achieve the perfect caramelized glaze?
The key is to baste frequently with the reserved marinade while grilling and to cook over steady, medium-high heat. This allows the sugars to caramelize slowly without burning, resulting in that glossy, sticky finish characteristic of great char siu.
Can I make this recipe without a charcoal grill?
Absolutely! You can replicate the effect using a broiler or grill pan on your stove. Just monitor closely to prevent burning and turn the pork frequently while basting to build those beautiful layers of glaze.
Is it necessary to use red food coloring?
Red food coloring is purely optional and is traditionally added to give char siu its vibrant red hue. It has no impact on flavor, so feel free to skip it if you prefer a more natural look.
Final Thoughts
This Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe has a special way of turning an ordinary meal into a celebration of bold, delicious flavors you’ll want to revisit again and again. It’s truly a dish that brings warmth and excitement to your table, whether it’s a casual family dinner or a festive gathering. Don’t hesitate to dive in and give this recipe a try—you’ll be rewarded with tender pork belly glazed in that unmistakable char siu sauce that’s both classic and comfortingly addictive.
Print
Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 24 hours 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Chinese
Description
This Savory Char Siu Grilled Pork Belly recipe brings the authentic flavors of Chinese barbecue to your home kitchen. Marinated for 24 hours with a rich blend of soy sauces, fermented red bean curd, honey, Shaoxing wine, and Chinese five-spice, the pork belly is grilled over lump charcoal to achieve a deliciously caramelized, smoky, and tender finish. Served with steamed rice and crisp cucumber slices, this dish offers a perfect balance of sweet, savory, and aromatic notes that will elevate your easy home cooking experience.
Ingredients
Marinade and Pork
- 1.5 kg Pork belly (skin-removed strips for tenderness)
- 4 cloves Garlic (finely minced)
- 1 medium Shallot (finely minced)
- 1.5 tbsp Soy sauce
- 3 tbsp Oyster sauce
- 3 tbsp Dark soy sauce
- 4 cubes Chinese fermented red bean curd (mashed)
- 4 tbsp Brine from red bean curd
- 3 tbsp Honey
- 3 tbsp Shaoxing wine
- 1 tsp Chinese five-spice powder
- 3 tbsp White sugar
- Pinch White pepper
- 0.75 tsp Red food coloring liquid (optional)
To Serve
- Steamed rice (to taste)
- Cucumber slices (to taste)
Instructions
- Preparation: In a large bowl, combine all the marinade ingredients—soy sauce, oyster sauce, dark soy sauce, mashed fermented red bean curd, its brine, honey, Shaoxing wine, Chinese five-spice powder, white sugar, white pepper, garlic, shallot, and optional red food coloring—mixing well until the marinade is smooth and glossy.
- Marinating the Pork Belly: Add the pork belly strips to the marinade and turn them thoroughly to ensure even coating. Cover the bowl and refrigerate for 24 hours, turning the pork once or twice during this time to infuse maximum flavor.
- Preparing the Grill: Arrange lump charcoal in the fire bowl and ignite it using a natural fire starter. Keep the lid open and wait for about 20 minutes until the coals are glowing and covered with a white ash layer, indicating they are ready.
- Preheating the Grill Grates: Heat the grill grates by fully opening the bottom vent. Allow the grill to reach an optimal temperature for approximately 10 minutes to ensure even cooking and a good char.
- Grilling the Pork Belly: Remove the pork strips from the marinade, letting excess drip off, and reserve the marinade for basting. Grill the pork belly strips for 12 to 15 minutes, frequently turning and basting with the reserved marinade, until the meat is nicely charred and caramelized.
- Final Glaze and Cooking: Transfer the grilled pork onto a baking tray placed on the grill. Apply one final glaze of the reserved marinade, then close the Kamado grill lid and cook for an additional 2 to 3 minutes to set the glaze and deepen the flavors.
- Resting and Serving: Let the pork rest for 5 to 10 minutes off the heat to retain juices, then slice thinly. Serve alongside steamed rice and fresh cucumber slices to complement the rich flavors of the char siu pork belly.
Notes
- Removing the pork skin ensures tenderness and better absorption of the marinade.
- Fermented red bean curd and its brine provide traditional umami depth and color; do not substitute unless looking for a different flavor profile.
- Using lump charcoal enhances the smoky flavor and authentic char traditionally associated with char siu.
- Red food coloring is optional but helps achieve the classic bright red hue of char siu.
- Resting the meat after grilling is crucial for juicy slices.
- Turn the pork belly during marinating to ensure even flavor absorption.
- This recipe requires at least 24 hours including marination time, so plan accordingly.
