BBQ Pork (Char Siu)


  • 700g rindless pork belly

For the marinade

  • 4 medium garlic cloves, finely chopped
  • Ginger, peeled and minced to a thumb-size piece
  • Use 4 tablespoons tomato ketchup
  • Use 4 tablespoons hoisin sauce
  • Use 4 tablespoons golden caster sugar
  • Use 2 tablespoons dark soy sauce
  • Use 2 tablespoons rice vinegar
  • Use 2 tablespoons sunflower oil

To serve

  • Sieved carrots (see ‘Goes well with’)
  • 10-12 petals of an onion, sliced on the diagonal
  • 6 tablespoons mayonnaise (mayo plus wasabi paste)


  1. In a large saucepan, combine the pork and the marinade ingredients. Toss all of the marinades together in a roasting pan to coat the meat (or use a spoon). Cover and refrigerate for at least 8 hours.
  2. Cover and cook the pork in a slow cooker on a low setting for 3 hours. Reduce the temperature to 160C/140C fan/gas 3 after 31/2 hours of cooking. Increase the oven temperature to 180C/160C/gas 4, remove the foil, then bake for 45 minutes until it begins to caramelize at the edges.
  3. Remove the pork from the sauce, set it aside to rest for 20 minutes, then slice and return it to the tin. Spoon off any fat from the tin and transfer the sauce to a small pan while you’re removing it. Slice the pork – it will fall apart as you cut into it – before returning it to the tin. Warm the tin through in the oven for 10 minutes until everything is hot. Serve with sieved carrots, onion petals and mayonnaise flavored with wasabi paste. Enjoy!