This Char Siu Pork Belly (Thịt Xá Xíu) is a must-have ingredient for the iconic Vietnamese Bánh Mì sandwich. But don’t stop there! It’s just as delicious, served with rice, noodles, or however else you fancy. I sometimes add slices to ramen noodle bowls, and it takes the dish to the next level.
The best part? It’s super easy to make. All you need to do is mix the marinade, let the pork belly soak up all that flavour for at least 4-6 hours (or even better, overnight) and then grill it in the oven or air fryer.
The secret to perfect Char Siu Pork Belly
The marinade
The marinade is what makes this dish so irresistible. It’s packed with sweet, savoury and aromatic flavours that caramelise beautifully when grilled. Here’s what you’ll need:
- Pork belly – You can leave the skin on or remove it. If you prefer a leaner cut, pork shoulder works too, but pork belly is best for that juicy, melt-in-mouth texture.
- Golden syrup (or maltose) and honey – These add the signature sticky sweetness.
- Soy sauce and oyster sauce – The base of the marinade, giving it a deep umami flavour.
- Five-spice powder – Essential for that authentic Asian barbecue aroma.
- Garlic granules – Because everything is better with garlic!
- Sesame oil – A touch of nuttiness to balance the flavours.
- Ground black or white pepper – Adds warmth and depth.
- Red food colouring (optional) – If you want that classic red hue, go for it. Otherwise, feel free to skip it.
Preparing the marinade
To get the best flavour, we cook the marinade first.
Mix all the marinade ingredients in a saucepan and bring it to a boil over medium heat. Once it starts bubbling, turn off the heat and let it cool completely. This step helps the flavours mingle and deepen, making the pork even more delicious.
Marinating the pork belly
For maximum flavour, let’s help the pork soak up all that goodness:
- Use a skewer to poke holes into the meat. This helps the marinade penetrate deep inside.
- Dip the pork belly into the cooled marinade, making sure it’s fully coated.
- Place it in the fridge and let it marinate for at least 4-6 hours, but overnight is best.
Cooking the Char Siu Pork Belly
You can cook this in either the oven or an air fryer, and both methods work beautifully.
- Preheat your oven or air fryer to 180°C.
- Place the pork in an oven tray and cook for 1 hour to 1 hour 15 minutes, turning every 15 minutes to ensure even cooking.
- Keep an eye on it to prevent burning – the marinade’s sugar can caramelise quickly.
By the end, you’ll have a beautifully charred, sticky and juicy pork belly.
Making the sauce
Don’t throw away the leftover marinade – it makes a perfect sauce!
- Bring it to a boil again.
- Add a splash of water to dilute the saltiness.
- Simmer for a minute or two, then pour over your sliced Char Siu Pork Belly for extra flavour.
How to serve Char Siu Pork Belly
- Bánh Mì – The star ingredient in the ultimate Vietnamese sandwich, alongside Vietnamese Chicken Liver Pate, Vietnamese Cinnamon Pork Sausage and the Crusty Baguette.
- With Rice – Serve with steamed jasmine rice and some pickled vegetables for balance.
- With Noodles – Add slices to ramen or dry noodle bowls for a delicious twist.
- As a Side Dish – It’s good on its own, just with some dipping sauce.
However you serve it, this Char Siu Pork Belly is packed with flavour and is ridiculously easy to make. Give it a try, and let me know how you enjoy yours!
Char Siu Pork Belly (Thịt Xá Xíu)
Description
A deliciously sweet, sticky and savoury Char Siu Pork Belly that's easy to make at home. Perfect for Bánh Mì, rice, noodles or on its own, this juicy, caramelised pork is packed with flavour and can be cooked in the oven or air fryer.
Ingredients
Instructions
-
Prepare the Marinade
- Mix all marinade ingredients in a saucepan and bring to a boil over medium heat.
- Once bubbling, turn off the heat and let it cool completely.
-
Marinate the Pork
- Use a skewer to poke holes in the meat for better absorption.
- Dip the pork belly into the marinade, ensuring it's fully coated.
- Refrigerate for at least 4-6 hours or overnight for best results.
-
Cook in the Oven or Air Fryer
- Preheat oven or air fryer to 180°C.
- Grill for 1 hour - 1 hour 15 minutes, turning every 15 minutes for even cooking.
-
Make the Sauce
- Boil the leftover marinade, adding a splash of water to balance the saltiness.
- Slice the pork thinly and drizzle the sauce over before serving.
