Char Siu Pork Belly
Equipment
Ingredients
Pork & Marinade
- 8 oz pork belly, thick cut
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tbsp hoisin sauce
- 1 tbsp shaoxing wine
- ½ tsp five spice powder
- 1 tbsp water
- 8 drops red food coloring, optional
Optional Garnish
- Steamed greens
Instructions
- In a bowl, mix together soy sauce, honey, sesame oil, sugar, garlic, hoisin sauce, shaoxing wine, five spice powder, water, and optional red food coloring until smooth.
- Add pork belly and pour about ¾ of the marinade over it. Let marinate for at least 15 minutes (ideally 1 hour).
- Lightly oil your air fryer basket, place the pork belly inside, and brush with some of the reserved marinade. Air fry at 375°F (190°C) for 15 minutes, basting with more sauce halfway through.
- Remove, slice the pork belly into thin pieces, and serve over a fresh bowl of rice. Optionally garnish with steamed greens
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I Love Char Siu Pork Belly More Than Most Char Siu Meats
There’s something about Char Siu Pork Belly that just emphasizes the flavors of the marinade in my opinion. I noticed that every time I cook pork belly, the fat renders down into something rich and caramelized, which makes it the perfect vessel to soak up the sticky and sweet char siu glaze in a way that leaner cuts just can’t. I think there’s a reason why a lot of char siu restaurants use such a fatty piece of pork butt! Additionally, every bite of pork belly always has so many textures. It has crispy edges like bacon, tender layers mixed with some lean parts, and that signature five spice taste that brings it all together. While char siu pork shoulder is a classic, I’ll take this air-fried pork belly any day (and I hope you do too!). Yes, pork belly is definitely indulgent and a treat, but this isn’t overwhelming! I like to call it my ultimate rice-destroyer because it makes eating rice so much better!
Chinese BBQ Without All The Waiting
Trust me, I love a good slow-roasted char siu, but most days, I don’t have time for hours of marinating or multiple bakes and bastes. I made this version to be designed for real life. All you have to do is throw together a quick marinade, let it sit while you unwind (I change into much comfier clothes), then air fry it to perfection, which doesn’t even require a ton of work! This meal was made to be the kind that you can realistically cook after a full day of work while also treating yourself to something special. I personally like to serve it with rice and steamed greens…just for some balance.
What You’ll Need To Make Char Siu Pork Belly
Pork & Marinade
- 8 oz pork belly, thick cut
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tbsp hoisin sauce
- 1 tbsp shaoxing wine
- ½ tsp five spice powder
- 1 tbsp water
- 8 drops of red food coloring, optional
Optional Garnishes
- Steamed greens
How to Make Char Siu Pork Belly
In a bowl, mix together soy sauce, honey, sesame oil, sugar, garlic, hoisin sauce, shaoxing wine, five spice powder, water, and red food coloring (if using).
Add pork belly and pour about ¾ of the marinade over it; marinate for at least 15 minutes, ideally 1 hour.
Lightly oil your air fryer basket and place pork belly inside.
Brush with reserved marinade and air fry at 375°F (190°C) for 15 minutes, basting with more sauce halfway through.
Remove, slice into thin pieces, and serve over rice.
Garnish with steamed greens if desired.
Tips and Variations
• The red food coloring is purely for color and is what is used to give char siu that authentic color, skip it if you don’t care about aesthetics! I do sometimes!
• For the best results, use pork belly that’s at least ½ inch thick so the inside is still tender while the outside stays crispy.
• Want the outside to be even crispier? Air fry for an extra 2–3 minutes or give it a torch at the end.
• If you don’t have shaoxing wine, substitute with dry sherry or skip if you don’t have any.
• Let the pork rest a few minutes before slicing to keep interior extra tender.
Frequently Asked Questions
Do I need to marinate it for a full hour?
Not at all! I didn’t even let it sit for the full hour in the video. 15 minutes will still give good flavor, but the longer it marinates, the deeper and stronger the flavor will be.
Can I make this without an air fryer?
Yes! Convection bake it in the oven at 400°F (200°C) for about 25–30 minutes, flipping and basting halfway through.
What can I substitute for shaoxing wine?
Dry sherry, or you can completely omit if you don’t have.
Why are you adding food coloring?
It’s traditional in Chinese BBQ for that signature red color, but completely optional if you don’t want to add it.
Try These Next
Not feeling pork belly but still want Chinese flavors? Try my Char Siu Chicken, which is very similar but is much lighter.
Want even more pork belly? My Honey Glazed Pork Belly is a big hit amongst the crowds!
Love tasty food but want it fast? My Garlic Butter Noodles come together in 10 minutes and are absolutely delicious.
