Cantonese-Style Char Siu Pork Belly

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Succulent pork belly marinated in a sweet and savory char siu sauce, roasted to a glossy, caramelized finish. This Chinese-inspired pork recipe, ready in about 70 minutes, pairs pork belly, hoisin sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 4 Chinese cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 3 tbsp hoisin sauce, 2 tbsp soy sauce, 2 tbsp honey, 1 tsp Chinese five-spice powder, 1 mashed cube of red fermented tofu (if using), 2 tbsp Shaoxing wine, 2 cloves minced garlic, and 1 tsp sesame oil to create the marinade.
  2. Step 2: Add 2 lbs pork belly strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight for deep flavor.
  3. Step 3: Preheat oven to 375°F (190°C). Line a baking tray with foil and place a rack on top.
  4. Step 4: Arrange the marinated pork belly strips on the rack, reserving leftover marinade.
  5. Step 5: Roast pork belly for 30 minutes, then baste with reserved marinade and continue roasting for another 20-25 minutes until the edges are caramelized and glossy.
  6. Step 6: For extra caramelization, broil for 2-3 minutes, watching carefully to avoid burning. Let rest for 5 minutes before slicing and serving.

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