BBQ pork belly: char siu recipe

Sticky and sweet, savoury and smoky, this Cantonese char siu pork belly absolutely hits the spot. Serve with steamed rice and Chinese greens, or a zingy salad layered with pickled veg and fresh herbs. Recipe adapted from Rasa Malaysia.


  • 1.5 kg rindless pork belly
  • 4 cloves garlic
  • 2 tbsp bean curd paste
  • 1 tbsp honey
  • 1 tbsp Shaoxing wine
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp ketchap manis
  • 1 tsp five-spice powder
  • 1 tbsp sugar
  • few grinds pepper


  1. Cut the pork belly into 2 long strips
  2. Combine the rest of the ingredients in a small blender and blend until smooth
  3. Marinade the pork belly in the mixture overnight (24 hours is ideal)
  4. Heat your BBQ or smoker to 130 degrees Celsius and add a chunk of pear wood
  5. Smoke the pork belly, fat-side up, using indirect heat for 3 hours or until the meat reaches an internal temperature of around 90 degrees Celsius
  6. Wrap in foil and rest for 30 minutes before slicing to serve


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