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Pork recipe

Char Siu Style Roast Pork Belly

Strips of pork belly marinated in hoisin, honey, soy and five spice, then roasted on a rack until sticky and charred at the edges.

Prep
15 min
Cook
1 h
Serves
4
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Sliced sticky char siu style pork belly with rice and bok choyIllustration

Ingredients

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Method

Marinating the Pork

  1. Cut the pork belly lengthways into strips about 4 cm wide
  2. Mix the hoisin, 2 tablespoons of the honey, soy sauce, Shaoxing wine, garlic, five spice and sesame oil
  3. Coat the pork well, cover and refrigerate for at least 4 hours, or overnight

Roasting

  1. Preheat oven to 180°C
  2. Line a roasting tray with foil, sit a wire rack on top and pour 1 cup of water into the tray so the drips do not burn
  3. Lay the pork on the rack and keep the leftover marinade
  4. Roast for 30 minutes
  5. Mix the leftover marinade with the remaining 1 tablespoon of honey, brush it over the pork and turn the strips
  6. Roast for 25 to 30 minutes more, brushing again once, until sticky and charred at the edges
  7. Stop brushing at least 10 minutes before the end so the glaze cooks through

Serving

  1. Rest the pork for 10 minutes, then slice it thickly
  2. Serve with steamed rice and bok choy

Tip Not sure which cut to buy? Ask at the counter and we will cut it the way the recipe needs.

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