In BBQ & Grilling, Pork Belly, Recipes

Char Siu Pork Belly

Home Chef | Marc Beaulieu


  • cup hoisin sauce
  • cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons Chinese cooking wine or rice vinegar
  • ¾ teaspoon red food dye for colour
  • 1 tablespoon minced garlic
  • 1 ½ teaspoons five spice powder
  • 2 pounds Johnston’s Skinless Pork Belly


  • Combine all ingredients except pork belly in a bowl and whisk to combine. Reserve half of marinade for later.
  • Slice pork belly into 1/2 to 3/4 inch slices and add to marinade. Marinate for 3 hours or overnight. Drain and discard marinade
  • Preheat grill to 350°F. Grill slices turning every 15 minutes or so.
  • Return slices to bowl of reserved marinade to coat and return to grill. Grill until internal temp is 190°F basting with marinade.
  • Garnish with sliced green onions and toasted sesame seeds. Serve with rice and baby bok choy.

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