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Char Siu Recipe - Stovetop Chinese BBQ Pork Belly

Easy Char Siu (Stovetop Chinese BBQ Pork)

This easy stovetop char siu recipe makes tender, juicy Chinese BBQ pork with a beautifully caramelized glaze. No oven or marinating needed!
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Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Course: Main Course
Cuisine: Chinese
Keyword: char siu recipe, Chinese BBQ pork, pork belly char siu, stovetop char siu
Servings: 4

Ingredients

For the Pork

  • 2 lb pork belly skinless, cut into 1-inch-thick strips
  • 3 cloves garlic
  • 1 small thumb-sized piece of ginger about 10 g, sliced
  • 1 tbsp neutral oil

For the Char Siu Sauce

  • 5 tbsp char siu sauce 100g
  • 1 tbsp soy sauce
  • 1 1/2 tbsp Chinese rose cooking wine or rice cooking wine, sake
  • 1 tbsp hoisin sauce
  • 2 tbsp honey
  • 1/2 cup water
  • A few drops of red food coloring optional

Instructions

  • Prepare the pork. Cut the pork belly into thick strips, about 1 inch thick. Use a fork or skewer to poke holes all over the meat to help it absorb the flavor.
  • Mix the char siu sauce. In a small bowl, combine the char siu sauce, soy sauce, Chinese rose wine, hoisin sauce, honey, water, and optional red food coloring. Mix until well combined.
  • Sear the pork. Heat 1 tablespoon of neutral oil in a large sauté pan over medium heat. Add the pork belly and sear for about 3–4 minutes per side, until both sides are nicely golden.
  • Simmer until tender. Pour in the prepared char siu sauce, then add the garlic and ginger. Bring to a gentle simmer, cover with a lid, and reduce the heat to low. Cook for 20 minutes, then flip the pork and continue cooking covered for another 15–20 minutes.
    • If the sauce reduces too quickly, add a small splash of water. The exact cooking time will depend on the thickness of your pork belly. The meat should be fully cooked and tender, and a small paring knife should slide easily through the fat layer.
  • Caramelize the glaze. Remove the lid and increase the heat to medium-high. Let the sauce bubble and reduce while turning the pork frequently. After about 3–5 minutes, the sauce will become thick and sticky, leaving a beautiful caramelized coating with lightly charred edges. Keep a close eye on it so the sauce doesn't burn.
  • Rest and serve. Let the pork rest for a few minutes before slicing. Spoon any extra glaze from the pan over the top and serve!

Notes

  • Pork shoulder substitute: Pork shoulder is also a popular cut for traditional char siu. Choose a well-marbled piece for a tender and juicy result. For this stovetop version, I prefer pork belly because its higher fat content helps keep it juicy without marinating.
  • Adjust the cooking time: Thicker cuts may need a little longer to become tender. Add a splash of water if the sauce reduces too quickly.
  • Watch the glaze: The honey and sugar in the sauce can burn quickly as it thickens. Turn the pork frequently during the final few minutes.