Char Siu Pork Belly (Chinese BBQ Pork)

Method13 steps

1. 1

   Step 1: Stir together all 4 minced garlic cloves, 1 tbsp soy sauce, 1 tbsp dark caramel, 1 tsp sesame oil, 2 tbsp hoisin sauce, 1 tbsp oyster sauce, ½ tsp five-spice powder, 1 tbsp Chinese cooking wine, 2 tbsp honey, 1 tbsp sugar and the pinch of MSG until the sugar dissolves. Add the optional 8 drops red food coloring if desired.

   Uses 4 cloves garlic, minced · 1 tbsp soy sauce · 1 tbsp dark caramel · 1 tsp sesame oil · 2 tbsp hoisin sauce · 1 tbsp oyster sauce · 0.5 tsp five spice powder · 1 tbsp Chinese cooking wine

2. 2

   Step 2: Pat all 500 g raw pork belly dry with kitchen paper.

   Uses 500 g raw pork belly

3. 3

   Step 3: Cut the dried pork belly lengthwise into strips about 3–4 cm wide for even air-fryer cooking.

   Uses All dried pork belly

4. 4

   Step 4: Lightly score the meat side of the pork strips. If skin-on, do not cut all the way through the skin.

   Uses All 3–4 cm-wide raw pork strips

5. 5

   Step 5: Place all scored pork strips in a zip-top bag or covered container. Add all the complete mixed char-siu marinade and turn the pork to coat every surface.

   Uses All prepared scored pork strips · All complete mixed marinade

6. 6

   Step 6: Cover and refrigerate the complete pork-and-marinade mixture for at least 6 hours, ideally 12–24 hours overnight. Turn the strips occasionally so they marinate evenly.

   Uses All coated pork strips and marinade

   
7. 7

   Step 7: Preheat the air fryer to 180°C(356°F) for 3–5 minutes, using the appliance readiness cue.

   Preheat air fryer to 180°C · 3 min

8. 8

   Step 8: Lift all marinated pork strips out of their container and let excess marinade drip back into it. Keep that remaining raw-contact marinade in a small saucepan for boiling before basting; do not use it cold on cooking or cooked pork.

   Uses All pork strips after the complete refrigerated marination

9. 9

   Step 9: Bring all the reserved raw-contact marinade in the small saucepan to a full boil, stirring so its sugar does not burn. Use this boiled marinade for basting with a clean brush. Keep the boiled marinade ready for the later glazing step.

   Uses All marinade remaining after lifting out pork; fraction unspecified

10. 10

    Step 10: Arrange all the drained marinated pork strips in a single layer in the preheated air fryer basket. Cook at 180°C(356°F) for 12–15 minutes, turning halfway through. Continue directly to glazing; this initial phase does not by itself prove the final pork temperature.

    Initial air frying — turn halfway · 12 minUses All marinated pork strips drained for air frying

    
11. 11

    Step 11: Brush the initially air-fried pork with some of the earlier boiled marinade, raise the air fryer to 200°C(392°F), and cook for another 5–8 minutes. Turn and brush again with boiled marinade during that interval, watching closely to avoid burning the sugary glaze. Continue until the pork is cooked through; the author recommends an internal 68–70°C. Use only boiled marinade and a clean brush for both basting passes.

    Glaze pork at 200°C — watch closely · 5 minUses All initially air-fried pork strips · Enough earlier boiled marinade for two basting passes; exact share unspecified

12. 12

    Step 12: Rest the fully cooked glazed pork belly for 5–10 minutes, then slice against the grain into thin pieces.

    Rest fully cooked pork before slicing · 5 minUses All cooked, glazed pork strips

13. 13

    Step 13: If making the optional Chinese-broccoli side, bring its separate water to a boil and season with the separate side salt. Add the broccoli and blanch for 1–2 minutes, then drain and drizzle with the separate extra oyster sauce and sesame oil to taste. Divide the rested sliced pork into 4 servings and serve with this optional side and optional ready cooked rice. The measured marinade oyster sauce and sesame oil have already been used and are not the side dressing.

    Optional broccoli blanch — after boiling · 1 minUses Optional side blanching water; amount unspecified · Optional salt for side blanching water · Optional Chinese broccoli; amount unspecified · Optional separate extra oyster sauce for side · Optional separate extra sesame oil for side · All rested sliced pork, divided into 4 servings · Optional ready cooked rice