**1. Make the marinade.** Whisk all marinade ingredients in a bowl until the sugar is dissolved and the mixture is smooth.
**2. Marinate the pork belly.** Place pork in a zip-top bag or container. Pour in the marinade and rub to coat evenly. Cover and refrigerate overnight (or at least 4 hours).
**3. Bring to room temp.** Remove the pork from the fridge and let it sit out for 20 minutes before grilling.
**4. Preheat the grill.** Set your grill to medium-high (180–200°C / 350–400°F) using indirect heat. For charcoal, bank coals to one side.
**5. Grill skin-side up.** Place pork belly skin-side up on the cooler side. Close the lid and grill for 10 minutes.
**6. Flip and baste.** Flip the pork, brush with extra marinade, and grill another 10 minutes. Keep flipping and basting every 10 minutes until it’s glossy, sticky, and charred at the edges.
**7. Rest.** Let the pork rest on a cutting board for 5–10 minutes before slicing.
**8. Slice and serve.** Cut into thin pieces and serve with rice, steamed greens, or add to noodle soups or stir-fries.
Aggravating-Pen-4251
That colour is on fkkking point! … Thanks for recipe
Served_With_Rice
Also very nice with pork shoulder, which brings the calories down to something more fitting for a weekday.
Sometimes I get lazy and just char the glaze with a blowtorch, which adds it’s own flavour
tigresssa
Looks so scrumptious! I feel like stronger adjectives aren’t used enough when they truly appeal more strongly than just “great” or “delicious.” I want to grab that through the screen.
4 Comments
Recipe: [https://hungryinthailand.com/char-siu-pork-belly-recipe/](https://hungryinthailand.com/char-siu-pork-belly-recipe/)
# Ingredients
* 600 g **pork belly**
* 2 tbsp **oyster sauce**
* 4 tbsp **light soy sauce**
* 4 tbsp **hoisin sauce**
* 4 tbsp **shaoxing wine**
* 2 tbsp **brown sugar**
* 3 cloves **garlic**, minced
* 1 tsp **Chinese five-spice powder**
* a few drops of **red food coloring**, add as needed
# Instructions
**1. Make the marinade.** Whisk all marinade ingredients in a bowl until the sugar is dissolved and the mixture is smooth.
**2. Marinate the pork belly.** Place pork in a zip-top bag or container. Pour in the marinade and rub to coat evenly. Cover and refrigerate overnight (or at least 4 hours).
**3. Bring to room temp.** Remove the pork from the fridge and let it sit out for 20 minutes before grilling.
**4. Preheat the grill.** Set your grill to medium-high (180–200°C / 350–400°F) using indirect heat. For charcoal, bank coals to one side.
**5. Grill skin-side up.** Place pork belly skin-side up on the cooler side. Close the lid and grill for 10 minutes.
**6. Flip and baste.** Flip the pork, brush with extra marinade, and grill another 10 minutes. Keep flipping and basting every 10 minutes until it’s glossy, sticky, and charred at the edges.
**7. Rest.** Let the pork rest on a cutting board for 5–10 minutes before slicing.
**8. Slice and serve.** Cut into thin pieces and serve with rice, steamed greens, or add to noodle soups or stir-fries.
That colour is on fkkking point! … Thanks for recipe
Also very nice with pork shoulder, which brings the calories down to something more fitting for a weekday.
Sometimes I get lazy and just char the glaze with a blowtorch, which adds it’s own flavour
Looks so scrumptious! I feel like stronger adjectives aren’t used enough when they truly appeal more strongly than just “great” or “delicious.” I want to grab that through the screen.