Chinese Barbecue Pork Belly (Char Siu/Cha Shao)

“Char Siu” literally means Chinese roasted pork or BBQ pork.  It is a very popular dish in Guang Dong Province, like Hong Kong and Macao.  “Char Siu” is a Cantonese dish.  It is classified as a type of Cantonese roasted meat which is called “Siu Mei”.  It is easy to order it in Chinese restaurants.  It is roasted to perfection with savory and sweet Chinese spices and flavors.  My family loves “Char Siu” a lot.  I always prepare it.


Preparation Time: 10 minutes

Cook time: 50 minutescha siu 1

Serve: 2-3


  • 450 gm skinless pork belly or pork shoulder

Char Siu Sauce:

  • 1 tablespoon Shaoxing rice wine
  • 2 teaspoons freshly grated ginger juice
  • 1 tablespoon light soy sauce
  • 4 tablespoons Lee Kum Kee Chinese Sauce (Chinese Barbecue Marinade)
  • 1 tablespoon honey

 Maltose Sauce:  cha siu2

  • 1 tablespoon Maltose
  • 1 tablespoon hot water



1. Rinse and cut the skinless pork belly or pork shoulder in 2 long strips. Mix all the Char Siu Sauce ingredients and marinate the strips and then put them in a ziplock bag in a fridge for overnight.  Massage it so the marinade is all over the pork strips.
2. Preheat oven to 200°C.  Line a baking tray with non-stick paper and set a wire rack on top. Place the pork strips on the rack. Then cover the strips with kitchen foil. Bake for 35 minutes. Keep the Char Siu Sauce left in the bag.
3. Lower heat to 100°C. Uncover and throw away the foil. Brush the remaining Char Siu Sauce over the pork strips and bake for 5 minutes.
4. Turn over the pork strips and brush the Char Siu Sauce on top of them. Bake for another 5 minutes.
5. Dilute the maltose in hot water and dab it on the pork strips.  Bake for 2 minutes. Turn and repeat on the other side.  Then bake for another 2 minutes.
6. Leave the pork strips to cool to room temperature (about 10 minutes) before slicing.







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