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Crispy Char Siu Pork Belly Recipe Easy Sticky Glaze for Perfect BBQ

crispy char siu pork belly - featured image
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A delicious crispy char siu pork belly with a sticky-sweet glaze and perfectly crackling skin, ideal for a special yet easy-to-make meal.

Ingredients

Scale
  • 2 pounds pork belly, skin-on with even layer of fat
  • 3 tablespoons dark soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons honey
  • 1 teaspoon Chinese five-spice powder
  • 3 cloves garlic, minced
  • 2 tablespoons Shaoxing wine or dry sherry (optional)
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • Pinch of salt

Instructions

  1. Score the pork belly skin in a crisscross pattern about 1/4 inch apart, being careful not to cut into the meat. Pat the skin dry with paper towels.
  2. In a mixing bowl, combine soy sauce, hoisin sauce, honey, Chinese five-spice, minced garlic, Shaoxing wine, brown sugar, sesame oil, and rice vinegar. Stir until sugar dissolves and mixture is smooth.
  3. Place pork belly in a shallow dish or zip-top bag. Pour marinade over the meat side only, avoiding the skin. Cover and refrigerate for at least 2 hours, ideally overnight.
  4. Remove pork from fridge 30 minutes before cooking to come to room temperature. Preheat oven to 325°F (160°C). Place a wire rack over a roasting pan and put pork on rack skin side up. Sprinkle salt on skin and pat dry if needed.
  5. Roast pork for 45 minutes to 1 hour, basting the meat side with leftover marinade every 15 minutes. The skin will firm but not yet be crispy.
  6. Increase oven heat to broil or 475°F (245°C). Broil pork belly for 5-8 minutes, watching closely to crisp and puff the skin without burning. Move tray as needed for even browning.
  7. Remove pork from oven and let rest for 10 minutes. Warm 2 tablespoons honey with a spoonful of marinade until sticky but not boiling. Brush glaze over pork skin and meat.
  8. Slice pork belly into bite-sized pieces and serve immediately for best texture.

Notes

Pat the pork skin dry thoroughly and sprinkle salt to help crisp the skin. Avoid marinating the skin side to prevent sogginess. Watch the broiler closely to avoid burning the skin. Rest pork after roasting to redistribute juices. Use a kitchen torch if skin is not crispy enough after broiling.

Nutrition

Keywords: char siu, pork belly, crispy pork, sticky glaze, BBQ, Chinese pork, roasted pork belly

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