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
Scale
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.
