Char sui pork belly

Serves: 4

Char sui pork belly

By all means use homemade bao buns but when I’m short of time I buy them frozen from my local Oriental supermarket.  If you prefer, serve these pork belly strips with noodles, stir-fried vegetables or steamed pak choy. A couple of hours marinating is enough for the pork belly strips to take on the flavours or you could marinade them overnight.



  • For the marinade
  • 4 garlic cloves, peeled and crushed
  • 50g root ginger, peeled and finely chopped or grated
  • 4 tablespoons shaoxing wine or dry sherry
  • 2 tablespoons char sui sauce
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon runny honey
  • 1 teaspoon Szechuan chilli oil (optional)
  • To finish
  • 1 kg boneless pork belly strips
  • To serve Bao buns, chilli and spring onions
Char sui pork belly


  1. Mix together the marinade ingredients. Place the pork belly strips in a non-reactive ovenproof dish and pour over the marinade. Cover and chill for 2 hours.
  2. Leave the pork at room temperature for 30 minutes. Heat the oven to 170˚c, fan oven 150˚c, mark 3. Cook the pork belly for 1 ½ hours, turning the meat halfway through cooking.
  3. Turn the heat up to 200˚c, fan oven 180˚c, mark 6. Continue to cook the pork for a further 25-30 minutes by which time the strips should be a deep-brown, slightly charred colour, sticky and glossy. Scatter over a few strips of chilli and some sliced spring onions and serve with bao buns.
Char sui pork belly