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Char Siu Pork - Chinese Barbecue, Restaurant-style

If you have enjoyed Char Siu Pork - Chinese Barbecue, those slices of rich, honey-sweetened and salty pork belly from Asian restaurants but always wondered how to do it, then you’re in for a treat. Now you can cook it right in your own home for the Chinese Lunar New Year. This is a great meal the family. Serve it with fragrant jasmine rice, steamed dumplings, a 'pancit' noodle dish or egg noodles for Chinese New Year entrees that celebrate good luck and prosperity. This recipe was inspired by The Chinese Take Out Cookbook by Diana Kuan (Ballantine Books NYC). Makes 4 servings.
Prep Time2 hrs
Cook Time45 mins
Total Time2 hrs 45 mins
Course: Main Course, Side Dish
Cuisine: American, Asian, Chinese, Filipino
Keyword: Char siu Pork Barbecue
Servings: 4 people
Calories: 296kcal
Author: Asian in America

Equipment

  • Roasting pan: 9 x 13 inches

Ingredients

  • 1 pound pork belly or pork shoulder
  • 2 Tablespoons Chinese rice wine
  • 2 Tablespoons dark soy sauce
  • 2 Tablespoons granulated sugar
  • 2 to 3 cloves garlic peeled, minced
  • 1 Tablespoon hoisin sauce
  • 1/2 teaspoon five-spice powder
  • 2 Tablespoons honey
  • 8 ounces fresh Chinese egg noodles for serving
  • boiled rice for srving
  • 1 stalk scallion greens sliced, for garnish

Instructions

  • In a small mixing bowl: Combine the rice wine, soy sauce, sugar, garlic, hoisin sauce and five-spice powder. Blend well.
  • Marinate the whole slab of pork belly, piercing the meaty parts for the mixture to penetrate. Cover and refrigerate for 1 to 2 hours. 
  • Preheat the oven at 325 F.
  • Take the marinated pork out of the refrigerator. Place the entire slab of pork in a greased roasting pan, about 9 x 13 inches. 
  • Brush the top with a tablespoon of honey. Roast for 40 to 45 minutes. Turn the pork around and roast the other side with the remaining tablespoon of honey.
  • After 1 to 2 minutes, remove pork from the oven. Slice and plate on a platter. Serve with boiled Chinese noodles or rice. Garnish with sliced scallions.
  • Cook's comments:  I double the amount of the marinade, boil it for 1 minute in a small stockpot and serve it as a dipping sauce on the side. 
  • Note:  This was inspired by a previously published blog post. I have cooked and updated the recipe with new photos and my personal take on this delightful entree.      
  • Copyright Notice: Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
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Nutrition

Serving: 1g | Calories: 296kcal | Carbohydrates: 64g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 77mg | Sodium: 468mg | Potassium: 74mg | Fiber: 1g | Sugar: 43g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg