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
Scale
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.
