Flash Sale! to get a free eCookbook with our top 25 recipes.

Sticky Chinese BBQ Pork Belly Ribs

Sticky Chinese BBQ Pork Belly Ribs
Yield: 1

Sticky Chinese BBQ Pork Belly Ribs

Sticky Chinese BBQ Pork Belly Ribs recipe

Char Siu (or Chinese barbecue pork) is a popular Cantonese dish and one of the most requested dishes in restaurants. This Char Siu recipe is so simple to make because it uses simple ingredients that you probably already have in your kitchen.

Prep Time 10 minutes
Cook Time 2 hours
Additional Time 5 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 1/3 cup hoisin sauce
  • 1/3 cup soy sauce
  • 2 tablespoons Chinese Shaoxing wine ((rice vinegar or dry sherry can be used instead))
  • 2 tablespoons of honey
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 3/4 teaspoon red food coloring ((optional for that beautiful red color))
  • 1⁄2 teaspoon Chinese five-spice powder
  • 6 pork belly / pork ribs
  • 1 shallot (to decorate)
  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 tablespoon Chinese wine ((Shaoxing - or dry sherry))
  • 1 tablespoon of honey
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1/4 teaspoon Chinese five-spice powder
  • 1/4 teaspoon red food coloring

Instructions

    1. In a shallow bowl, combine the hoisin sauce, soy sauce, wine, honey, sugar, garlic, food coloring (if using), and spice powder. To combine, beat everything together thoroughly. Pour half of the sauce into a pitcher and set aside. Combine the pork and the remaining sauce in a mixing bowl. For best results, turn to coat completely and marinate in the refrigerator for 1-3 hours, or cover and refrigerate overnight.
    2. Preheat oven to broil / broil over medium heat (176 ° C | 350 ° F) after marinating. Remove the pork from the marinade and set aside. Line a baking sheet with parchment paper or aluminum foil. Grill or broil the pork in the skillet for 30 minutes on one side, basting twice or three times with the reserved marinade. While grilling or broiling, turn with tongs and re-drizzle with marinade two more times.
    3. Remove from the oven and set aside to cool.
    4. To make extra frosting, combine all of the frosting ingredients (extra) in a small saucepan. Bring to a boil; reduce to a low heat and continue to cook for 5-8 minutes, or until the sauce has thickened (stay tuned as it can easily burn if the heat is too high). Keep it away from the heat and allow it to cool slightly.
    5. To serve, cut the pork into thick slices. Serve with additional glaze over steamed rice and/or vegetables.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 360Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 46mgSodium 2684mgCarbohydrates 45gFiber 2gSugar 35gProtein 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe