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Char siu (BBQ pork)

Char siu (Chinese BBQ pork)

A star rating of 4.7 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight marinating
  • More effort
  • Makes enough for 18 bao buns

Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year

  • Easily halved
  • Freezable
Nutrition: per serving


  • 700g rindless pork belly

For the marinade

  • 4 fat garlic cloves, finely chopped
  • thumb-sized piece ginger, peeled and 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

To serve

  • Pickled carrot & mooli (see 'Goes well with')
  • 4-5 spring onion, thinly sliced on the diagonal
  • 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)


  • STEP 1

    Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.

  • STEP 2

    Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.

  • STEP 3

    Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.

Recipe from Good Food magazine, February 2015

Goes well with


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A star rating of 4.7 out of 5.18 ratings

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