Char Sui Pork Belly

  • Prep Time: 30 minutes (day before)
  • Cook Time: 15 minutes + 20 minutes
  • Serves: 4


  • 1 kg Pork Belly Rashers cut into bite size pieces
  • 125 ml Hoisin Sauce
  • 50 ml Soy Sauce
  • 80 ml Chinese Cooking Wine
  • 20 ml Ground Ginger
  • 3 cloves Garlic crushed
  • 2.5 ml Sesame Oil
  • 100 ml Honey


  1. Thoroughly mix hoisin sauce, soy sauce, cooking wine, ginger and garlic in a bowl.
  2. Add the pork to the bowl and mix with the marinade to cover. Use your hands to mix (it’s messy but the best way to do it).
  3. Cover the bowl and place in the refrigerator.
  4. Marinate the pork in refrigerator for a minimum of 4 hours, preferably overnight.
  5. Place the pork and the marinade into a pressure cooker and cook for 15 minutes or in the oven .
  6. Preheat grill on high.
  7. Remove pork from pressure cooker and using a slotted spoon, place pork onto a roasting pan lined with foil. Spread pork in a single layer. Leave the marinade in the pressure cooker for the moment.
  8. Stir 80 ml of the marinade from the pressure cooker with the sesame oil and honey and brush over the pork. Save some for basting while the pork is grilling.
  9. Grill pork for 2 minutes, remove from grill, rotate the pork pieces, then baste with honey sauce and return to grill. Repeat process 4-5 times until golden and crisp.
  10. While the grilling in underway, in a saucepan, add the remaining marinade from the pressure cooker and stir regularly. Note: if your pressure cooker has a saute function, then use this in place of a saucepan.
  11. Bring to boil for 10 minutes or until the sauce thickens.
  12. Serve pork with extra sauce, your favourite vegetables and rice

Best served: Hot

Preparation Notes


  • Storage: Refrigerator for up to 5 days
  • Freezer: Yes
  • Reheat: Microwave or oven
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