Sticky Char Siu Delight (Chinese BBQ Pork Recipe)
Preparation time: 4 hrs 45 mins (plus overnight marinating)
Difficulty: More effort
Serves: Enough for 18 bao buns
A Little Teaser
Get ready for a flavor-packed journey with this Sticky Char Siu Delight! Juicy, caramelized pork belly soaks up a bold, umami-rich marinade overnight, then slow-roasts to tender perfection. The result? Melt-in-your-mouth bites wrapped in bao buns, complete with tangy pickles, crispy spring onions, and a spicy wasabi mayo kick. Whether you're feeding a crowd or just treating yourself, this dish guarantees a showstopping explosion of sweet, smoky, and savory flavors. Now, let’s get cooking!
See also: 7 Best Things to Smoke on a Smoker
Ingredients
Main Protein
700g rindless pork belly
For the Marinade
4 fat garlic cloves (finely chopped)
Thumb-sized piece ginger (peeled & finely chopped)
4 tbsp tomato ketchup
4 tbsp hoisin sauce
4 tbsp golden caster sugar
2 tbsp dark soy sauce
2 tbsp rice vinegar
2 tbsp sunflower oil
For Serving
Pickled carrot & mooli (see 'Goes well with')
4-5 spring onions (thinly sliced on the diagonal)
6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)
Instructions
Marinate the Pork
Place the pork belly in a roasting tin and generously slather it with all the marinade ingredients. Use your hands (or a spoon) to make sure every inch is coated. Cover tightly and refrigerate overnight to let the flavors seep in.
Slow Roast to Tenderness
Preheat the oven to 160C/140C fan/gas 3. Cover the roasting tin with foil and let the pork roast for 3 ½ hours, making sure to baste it with its own juices every hour.
Caramelize the Edges
Turn up the heat to 180C/160C fan/gas 4. Take off the foil, baste the pork again, and continue cooking for another 45 minutes, allowing it to develop a deep, sticky glaze around the edges.
Rest & Slice
Once roasted to perfection, transfer the pork to a plate and let it rest for 20 minutes. While waiting, remove any excess fat from the roasting tin and pour the remaining sauce into a small pan.
Bring It All Together
Slice the pork into bite-sized pieces—it’ll be so tender, it may fall apart as you cut! Return the pork to the tin, warm the sauce over low heat, then pour it back over the meat, tossing everything to coat.
Serve & Enjoy
Load the succulent pork into fluffy bao buns, top with pickled carrot & mooli, a handful of spring onions, and a dollop of wasabi mayo for a final kick. Time to dig in!