Char Siu

By Spencer Watts
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char siu



  • 908 grams pork belly, skin removed
  • 1/3 cup (80 ml) hoisin sauce
  • ¼ cup (60 ml) honey
  • ¼ cup (60 ml) soy sauce
  • 3 tablespoons (45 ml) Shaoxing wine
  • 1 teaspoon (5 ml) five spice


  • 1 cucumber, sliced
  • 12 slider buns, toast



  1. In a large freezer bag combine hoisin sauce, honey, soy sauce, Shaoxing wine, and five spice.
  2. Place the pork belly in the same freezer bag and massage with the marinate.
  3. Marinate for 24 hours then remove pork belly from the marinate and pat dry.
  4. Bring the marinate used to marinate the pork belly to a boil, and use to baste the pork belly and top the slider buns.
  5. Preheat half the barbeque to medium or 300 F (150 C).
  6. Place marinated pork belly in the barbeque on the unlit side of the grill.
  7. Barbeque with the lid closed, lifting only to baste.
  8. Glaze with the marinate every 30 minutes.
  9. Cook for two hours or until the pork belly has reached desired doneness, let rest for 20 minutes. Cooking times and temperatures will vary depending on the size and type of your barbeque.


  1. Brush the buns with the remaining marinate top with cucumber and sliced pork belly.
  2. Place on a platter.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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