If you’re searching for a show-stopping dish that’s both bursting with flavor and surprisingly simple to prepare, let me introduce you to the amazing Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe. This recipe takes tender, succulent pork belly and envelopes it in a luscious, caramelized glaze that sings with the deep, aromatic notes of Chinese five-spice, fermented red bean curd, and honey. The magic happens after 24 hours of marinating and careful grilling, resulting in pork that is smoky, sticky, sweet, and utterly delicious—a perfect centerpiece for any meal that’s sure to wow friends and family alike.
Ingredients You’ll Need
Getting started with the Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe means gathering straightforward ingredients that each play an essential role in creating the complex, irresistible flavors and textures of this dish. From the rich pork belly itself to the unique fermented red bean curd, every element adds a special layer to your final masterpiece.
- 1.5 kg Pork belly (skin-removed strips): Choosing skinless strips ensures tender meat that absorbs marinade perfectly.
- 4 cloves Garlic (finely minced): Adds a fragrant punch that complements the sweetness and savory tones.
- 1 medium Shallot (finely minced): Provides delicate sweetness and depth to the marinade.
- 1.5 tbsp Soy sauce: Imparts essential umami and balances the marinade’s complexity.
- 3 tbsp Oyster sauce: Enriches the glaze with a silky texture and savory richness.
- 3 tbsp Dark soy sauce: Gives the pork its signature deep, dark color and robust flavor.
- 4 cubes Chinese fermented red bean curd (mashed): This unique ingredient introduces a tangy, earthy foundation that elevates traditional char siu.
- 4 tbsp Brine from red bean curd: Amplifies that distinctive fermented flavor note within the marinade.
- 3 tbsp Honey: Balances savory flavors with luscious sweetness and contributes to glazed caramelization.
- 3 tbsp Shaoxing wine: Adds an aromatic depth and subtle fruity fragrance.
- 1 tsp Chinese five-spice powder: Warms the dish with a harmonious blend of star anise, cinnamon, cloves, fennel, and pepper.
- 3 tbsp White sugar: Essential for that mouthwatering caramelized finish on the grill.
- Pinch White pepper: Provides a gentle heat that completes the flavor profile.
- 0.75 tsp Red food coloring liquid (optional): For classic char siu color that’s visually stunning but optional.
- To taste Steamed rice: Perfect for soaking up the rich glaze of the grilled pork belly.
- To taste Cucumber slices: Offer refreshing crunch and balance against the richness of the pork.
How to Make Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe
Step 1: Prepare the Marinade
Begin by combining all the marinade ingredients—garlic, shallot, soy sauces, oyster sauce, fermented red bean curd, brine, honey, Shaoxing wine, five-spice powder, sugar, white pepper, and optional red coloring—into a large bowl. Mix them thoroughly until you achieve a smooth, glossy sauce that smells fragrant and inviting. The marinade is what brings bold character to your pork belly, so don’t rush this part!
Step 2: Marinate the Pork Belly
Toss your pork belly strips into the marinade, making sure each piece is evenly coated. Cover the bowl tightly and refrigerate for 24 hours. This slow soak is where the pork belly absorbs all those savory, sweet, and spicy nuances while becoming incredibly tender. Turn the meat once or twice during this time to keep the marinade well-distributed and flavors balanced.
Step 3: Prepare the Grill
About 20 minutes before you’re ready to cook, get your fire going by lighting lump charcoal in a fire bowl with a natural fire starter. Keep the lid open until the coals are glowing and covered with a thin layer of ash—that’s your sign the fire is at perfect grilling temperature. Meanwhile, heat your grill grates and open the bottom vent fully to help regulate the heat. Give everything about 10 minutes to reach the optimal cooking temperature.
Step 4: Grill the Pork Belly
Remove the pork belly strips from the marinade, letting any excess drip off, and save the leftover marinade for basting. Place the strips on the grill and cook for 12 to 15 minutes, turning often to ensure even cooking. Use a brush to baste the pork repeatedly with reserved marinade while grilling to build up layers of sticky, caramelized glaze and to prevent the meat from drying out. Watch carefully so the sugars don’t burn but develop a beautiful charred crust.
Step 5: Final Glaze and Cook
Once grilled, transfer the pork strips onto a baking tray placed on the grill. Give them one last generous brush with the marinade, then close the Kamado or grill lid to cook for another 2 to 3 minutes. This final step seals in the juices and intensifies the glossy, deep red finish that makes this dish irresistible.
Step 6: Rest and Slice
Let the cooked pork belly rest for 5 to 10 minutes before slicing. Resting allows the juicy meat fibers to redistribute their moisture, ensuring every bite is tender and flavorful. Then slice the pork into thick, juicy pieces, ready to be devoured!
How to Serve Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe
Garnishes
To contrast with the richness and sweetness of the grilled pork belly, fresh cucumber slices are a must. Their crispness and coolness refresh the palate, cutting through the bold flavors. You can also add thinly sliced scallions or a sprinkle of toasted sesame seeds for an extra hint of crunch and aroma.
Side Dishes
The classic pairing for Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe is steaming hot white rice. Its neutral flavor and fluffy texture soak up every bit of the luscious glaze. For a more vibrant meal, whip up some sautéed bok choy or stir-fried green beans dressed with garlic to add a bit of seasonal freshness and color.
Creative Ways to Present
If you want to impress, try serving the pork belly sliced on a bed of jasmine rice with drizzles of extra char siu sauce and scattered crispy fried shallots on top. Alternatively, wrap the pork belly slices in bamboo steamed buns along with pickled cucumbers and hoisin sauce for a hand-held delight bursting with flavor and contrasting textures.
Make Ahead and Storage
Storing Leftovers
Leftover char siu grilled pork belly can be stored airtight in the refrigerator for up to 3 days. Place it in a shallow container to cool quickly and retain moisture, making it perfect for quick lunches or easy dinners throughout the week.
Freezing
For longer storage, you can freeze cooked pork belly by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating to maintain the texture and flavor.
Reheating
The best way to reheat your pork belly is to gently warm it in a cast iron pan or skillet over medium heat, adding a splash of water or broth to keep it moist. Heat until just warmed through to prevent drying out. You can also revive the caramelized glaze by brushing a bit of leftover marinade or sauce on during reheating.
FAQs
Can I use a different cut of pork for this recipe?
While pork belly is ideal for its fat content and tender texture, you can also use pork shoulder or Boston butt. Just keep in mind the cooking time and marinating period may need adjusting to achieve the same tenderness and flavor intensity.
What if I can’t find Chinese fermented red bean curd?
If fermented red bean curd is unavailable, you can substitute with a small amount of miso paste mixed with a little soy sauce and a dash of vinegar to mimic its tangy, fermented depth. It won’t be exactly the same but will still enrich the marinade wonderfully.
Is red food coloring necessary?
Red food coloring is purely optional and used mainly to achieve that striking red hue typical of traditional char siu. It has no impact on the taste, so feel free to skip it if you prefer a more natural appearance.
How can I tell when the pork belly is done?
The pork belly should be nicely charred on the outside with a deep caramelized color and tender when sliced. Internally, it should be juicy but fully cooked through. Using a meat thermometer, it should reach an internal temperature of around 70°C (160°F) for safety and optimal texture.
Can I prepare this recipe indoors?
Yes! If you don’t have access to an outdoor grill, you can bake the pork belly strips in the oven at 200°C (400°F) on a wire rack set over a baking tray for about 25-30 minutes, turning and basting halfway through. While it won’t have the smoky char, the flavors and caramelization will still be exceptional.
Final Thoughts
This Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe is truly a treasure to have in your culinary repertoire. Its combination of sweet, savory, smoky, and aromatic elements will captivate anyone who tries it, making your meals feel special without the fuss. So take your time with the marinade, enjoy the grilling process, and savor every bite of this delightful dish. Trust me, once you make it, it will become one of your favorite go-to recipes!
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Savory Char Siu Grilled Pork Belly for Easy Home Cooking Recipe
- Prep Time: 25 minutes (plus 24 hours marinating)
- Cook Time: 35 minutes (20 minutes grilling + 10 minutes grill heating + 5 minutes resting)
- Total Time: 24 hours 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Chinese
Description
This Savory Char Siu Grilled Pork Belly recipe offers tender, flavorful pork belly strips marinated in a rich and aromatic blend of soy sauce, oyster sauce, fermented red bean curd, and Chinese spices. The pork is slow-marinated for 24 hours, then perfectly grilled over lump charcoal to achieve a smoky char and caramelized glaze, making it an irresistible dish for easy home cooking. Served with steamed rice and cucumber slices, it’s a delicious take on classic Chinese barbecue flavors.
Ingredients
Marinade Ingredients
- 1.5 kg Pork belly (skin removed, cut into strips)
- 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: Combine all marinade ingredients including garlic, shallot, soy sauces, oyster sauce, dark soy sauce, fermented red bean curd and brine, honey, Shaoxing wine, five-spice powder, white sugar, white pepper, and optional red food coloring in a large bowl. Mix thoroughly until you achieve a smooth and glossy marinade.
- Marinate Pork Belly: Add the pork belly strips to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for 24 hours, turning the pork once or twice to evenly marinate.
- Prepare Grill: Light lump charcoal in a fire bowl using a natural fire starter. Keep the lid open until coals are glowing and covered with ash, which typically takes about 20 minutes. Meanwhile, heat the grill grates and open the bottom vent fully to reach optimal grilling temperature over 10 minutes.
- Grill Pork Belly: Remove pork strips from the marinade, letting excess drip off but reserving the marinade for basting. Place pork on the hot grill and cook for 12-15 minutes, turning regularly and basting with the reserved marinade to develop a flavorful char and glaze.
- Finish on Grill Tray: Transfer the grilled pork to a baking tray placed on the grill. Apply one final glaze of the reserved marinade, close the Kamado grill lid, and cook for an additional 2-3 minutes to set the glaze and ensure juiciness.
- Rest and Serve: Remove pork from the grill and let it rest for 5-10 minutes before slicing. This resting step allows the juices to redistribute, resulting in tender, juicy pork. Serve with steamed rice and fresh cucumber slices for balance.
Notes
- Marinating the pork for a full 24 hours ensures deep flavor penetration and tender meat.
- Removing the skin from the pork belly strips improves tenderness and allows the marinade to better penetrate.
- Using lump charcoal adds a natural smoky flavor essential to authentic char siu.
- Red food coloring is optional but traditional for the characteristic glossy red color of char siu.
- Make sure to baste frequently to achieve a sticky, caramelized glaze on the pork.
- Resting the pork after grilling is crucial for juicy results.
- Can be served with steamed rice and cucumber slices to balance the rich flavors.
