Sticky Chinese Barbecue Pork Belly (Char Siu)

Sticky Chinese Barbecue Pork Belly (Char Siu) is one of the most iconic dishes in Cantonese cuisine, sweet, sticky, and impossibly juicy.

My addiction to Char Siu started years ago, and it was love at first bite. The glossy glaze, the caramelized edges, the bold flavor… we've been chasing it ever since.Now, it's your turn.

Why This Pork Slaps (Hard)

This pork doesn't just taste good, it hits. The marinade is bold and sticky, the glaze caramelizes in all the right places, and every bite melts with flavor.

Love that glossy, sweet-salty vibe? Try it with our Easy Honey Garlic Chicken .More into slow-cooked and crispy? You'll want our Crispy Pork Carnitas too.

Just an oven, a good cut of pork, and a little patience, that's all it takes.

Every Ingredient Pulls Its Weight

This isn't your average pork marinade. Sweet, salty, sticky, and spiced just right, each ingredient brings the flavor punch. Don't skip a thing (especially that hoisin).

• Hoisin Sauce: Thick, sweet, and salty, it's the soul of that sticky glaze.
• Shaoxing Wine: Adds depth and that authentic Chinese restaurant flavor.
• Red Food Coloring: Just a drop gives you that signature crimson glow.
• Five Spice Powder: Warm, fragrant, and a little mysterious, don't skip it.
• Garlic & Brown Sugar: Sweet heat and umami magic in every bite.

Note: See the Recipe Card for a full list of ingredients.

On the stove

This marinade is the real deal, bold, balanced, and addictive. Here's the step-by-step to create it.

1. Make the Marinade. Whisk together hoisin sauce, soy sauce, Shaoxing wine, honey, brown sugar, garlic, red food coloring (if using), and five-spice powder. It should smell good already.

1. Marinate the Pork. Place the pork belly in a bowl or ziplock bag. Pour in the marinade (save a bit for later), coat well, and let it rest in the fridge for 1–3 hours, or overnight if you want the real magic.

1. Roast + Baste. Preheat the oven to 350°F | 176°C on grill/broil setting. Place the pork on a foil-lined tray. Roast for 30 minutes, flipping halfway and brushing with the reserved marinade every 10 minutes until glossy and caramelized.

1. Simmer the Glaze. Want extra sauce? Simmer the reserved marinade in a small saucepan for 5–8 minutes until thickened and glossy. Keep an eye on it, it goes from good to burnt fast.

1. Slice It Up. Let the pork rest slightly, then slice into thick, juicy pieces. The edges should be sticky, the center tender, and the color? Char Siu red perfection.

1. Enjoy! Serve over fluffy white rice, noodles, or eat it straight off the cutting board. Just try not to lick your fingers (or do, we won't judge).

Need a Side? We've Got You.

This Char Siu brings the bold, sticky flavor, now all it needs is the good crew to go with it. Try it with our Fried Rice with Bacon for a salty, crispy sidekick that soaks up every drop of glaze. Add depth with Roasted Mushrooms (Balsamic Soy) earthy, juicy, and packed with umami. Craving more? The Sesame Beef Stir Fry brings the crunch and stir-fry energy your plate's been missing.

Or keep it classic with steamed jasmine rice or a side of simple noodles, because sometimes, less is more.

Cook notes

Yes, babe. It brings the sweet-savory depth that makes Char Siu taste like… well Char Siu. If you're in a pinch, you can mix soy sauce with honey and a splash of vinegar, but the flavor won't hit quite the same.

Totally. Pork shoulder is leaner but still flavorful. Just keep an eye on the cook time, it might need a few extra minutes to get that good caramelized finish.

You can, just make sure your oven's nice and hot to get that sticky char. A quick broil at the end helps caramelize the glaze to perfection.

What you need

• 1/3 cup hoisin sauce
• 1/3 cup soy sauce
• 2 tablespoons Chinese Shaoxing wine rice vinegar or a dry sherry can be used instead
• 2 tablespoon honey
• 2 tablespoons brown sugar
• 1 tablespoon garlic minced
• 3/4 teaspoon red food colouring optional for that beautiful red colour
• 1/2 teaspoon Chinese five spice powder
• 6 pork belly spare ribs about 2.2 pounds or 1kg
• 1 shallot to garnish
• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1 tablespoon Chinese wine Shaoxing – or dry sherry
• 1 tablespoon honey
• 1 teaspoon garlic minced
• 1/4 teaspoon Chinese five spice powder
• 1/4 teaspoon red food colouring

Method

1. Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight for best results.
2. After marinading, preheat oven to grill/broil settings on medium heat (176°C | 350°F). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes flipping halfway through, basting two or three times with the reserved marinade on one side. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
3. Remove from oven and allow to cool.
4. If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
5. Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.