Homemade Honey Glazed Char Siu (BBQ Pork)

Name: Homemade Honey Glazed Char Siu (BBQ Pork)
Total time: 3 h
Yield: 4 servings
Cuisine: chinese
Ingredients: 750 g Pork Belly (skin removed); 1 tbsp Hoisin Sauce; 1 tbsp Chu Hou Paste; 1 piece Fermented Red Beancurd; 1 tbsp Fermented Red Beancurd Juice; 1 tbsp Oyster Sauce; 0.5 tsp Salt; 5 tsp Sugar; 1 tsp Chicken Stock Powder; 1 piece Egg (for marinade); 2 tbsp Honey; 4 pieces Bok Choy; 1 cup Rice; 1 piece Egg (for fried egg); 2 tbsp Cooking Oil

This recipe guides you through making delicious honey-glazed char siu at home using pork belly, marinated for 24 hours and then baked to perfection. Served with rice, blanched bok choy, and a fried egg, it's a satisfying and flavorful meal.

3h 4 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 2 Jul 2026

Nutrition· per serving · estimated

1100

Calories

38g

Protein

61g

Carbs

71g

Fat

Scale recipe

4 servings

Original recipe

Ingredients15 items

Produce

🥬Bok Choy4 pieces

Meat

🐖Pork Belly (skin removed)750 g

Dairy

🥚Egg (for marinade)1 piece

🍳Egg (for fried egg)1 piece

Pantry

🍯Hoisin Sauce1 tbsp

🥫Chu Hou Paste1 tbsp

🌶️Fermented Red Beancurd1 piece

🌶️Fermented Red Beancurd Juice1 tbsp

🦪Oyster Sauce1 tbsp

🍚Sugar5 tsp

🐔Chicken Stock Powder1 tsp

🍯Honey2 tbsp

🍚Rice1 cup

🌻Cooking Oil2 tbsp

Spices

🧂Salt½ tsp

Instructions

1
Freeze the pork belly for a short period until it's slightly firm, then remove the skin. Cut the pork belly into 3 equal segments.
2
Allow the pork belly to thaw completely before proceeding to marinate.
3
In a bowl, combine hoisin sauce, chu hou paste, fermented red beancurd (including its juice), oyster sauce, salt, sugar, chicken stock powder, and one egg. Mix thoroughly until all ingredients are well combined and the sugar is dissolved.
4
Place the pork belly segments into a container. Pour the prepared marinade over the pork, ensuring all pieces are evenly coated. Cover the container and refrigerate for at least 24 hours.
1440:00 timer
5
After marinating, remove the pork belly from the refrigerator and let it sit at room temperature for 30 minutes to an hour to come to temperature.
30:00 timer
6
Preheat your oven to 200°C. Line a baking tray with aluminum foil and place a wire rack on top.
7
Arrange the marinated pork belly pieces on the wire rack, ensuring there is space between them for even cooking. Place the tray in the preheated oven.
8
Bake at 200°C for 10 minutes. After 5 minutes, carefully flip the pork belly pieces to ensure even browning. Continue baking for the remaining 5 minutes.
10:00 timer
9
Open the oven door slightly for about 1 minute to allow the temperature to drop. Then, reduce the oven temperature to 140°C.
1:00 timer
10
Bake the pork belly at 140°C for 35 minutes. Halfway through (around 17-18 minutes), pause and flip the pork belly pieces for even cooking. Continue baking.
35:00 timer
11
Remove the pork belly from the oven. In a separate plate, spread the honey. Coat each piece of char siu with honey.
12
Place the honey-glazed char siu back on the wire rack in the oven. Bake at 140°C for 15 minutes. Halfway through (around 7-8 minutes), pause and flip the char siu pieces.
15:00 timer
13
For the final 7 minutes, increase the oven temperature to 160-180°C to achieve a beautiful caramelization. Monitor closely to prevent burning.
7:00 timer
14
Once baking is complete, open the oven door and let the char siu cool down for a few minutes before removing it from the oven. Place the finished char siu on parchment paper to cool completely.
15
While the char siu cools, prepare the side dishes. Boil water in a wok, add 1/2 tsp salt and 1 tbsp cooking oil. Blanch the bok choy until tender-crisp, then remove.
16
In the same wok, add 1 tbsp cooking oil and fry one egg to your desired doneness.
17
Slice the cooled char siu into bite-sized pieces.
18
Serve the char siu over a bed of rice, alongside the blanched bok choy and fried egg.

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Cuisinechinese