Char Siu Pork Belly from Yardbird features tender, succulent pork belly marinated in a sweet and savory char siu sauce, glazed to a glossy finish and served with a caramelized, slightly charred exterior that delivers a perfect harmony of smoky and umami flavors.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Baking tray or roasting pan
- Wire rack
- Aluminum foil
- Basting brush
- Tongs
- Oven or grill
- Meat thermometer
Ingredients
- 2 lb (900g) pork belly
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons Chinese Shaoxing wine
- 2 tablespoons brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon molasses
- 1 tablespoon ketchup
- 1 tablespoon Chinese five-spice powder
- 2 teaspoons sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red fermented bean curd (optional)
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
Ensure you have high-quality pork belly with an even fat-to-meat ratio to achieve the tender, succulent texture characteristic of Char Siu Pork Belly from Yardbird. The marinade blends hoisin sauce, honey, soy sauce, Shaoxing wine, and Chinese five-spice powder to build complex layers of sweet, savory, and smoky umami flavors. If you can't find red fermented bean curd, it is optional but adds authentic depth to the char siu sauce. Proper measurement of ingredients and thorough mixing guarantee a balanced glaze that caramelizes beautifully during cooking. This recipe replicates the iconic Char Siu Pork Belly from Yardbird's copycat menu for an authentic dining experience at your home.
Instructions
- Use chef's knife and cutting board to trim and cut pork belly into large strips (~2 inches wide).
- In a mixing bowl, whisk together hoisin sauce, honey, soy sauce, Shaoxing wine, brown sugar, oyster sauce, molasses, ketchup, five-spice powder, sesame oil, garlic powder, onion powder, red fermented bean curd (if using), white pepper, and salt until smooth.
- Add pork belly strips to the marinade, ensuring each piece is well coated.
- Cover and refrigerate for at least 6 hours or overnight for best flavor.
- Preheat oven or grill to 375°F (190°C).
- Line baking tray or roasting pan with aluminum foil for easy cleanup.
- Place wire rack over tray; arrange marinated pork belly strips on rack.
- Reserve excess marinade for basting.
- Roast pork belly for 20 minutes.
- Use basting brush to glaze pork with reserved marinade.
- Flip pork belly strips with tongs, baste opposite side.
- Roast for another 20-25 minutes, basting every 10 minutes, until caramelized and slightly charred.
- Check internal temperature with meat thermometer (should reach at least 145°F / 63°C).
- Remove pork from oven/grill; let rest for 5 minutes before slicing.
- Slice and serve.
Substitution
Char Siu Pork Belly from Yardbird combines sweet hoisin, savory soy, and fragrant Chinese five-spice for a rich marinated glaze that delivers smoky, umami flavor with a tender, caramelized finish. If red fermented bean curd is unavailable, you can omit it or substitute with miso paste to maintain fermented depth. When cooking, use a meat thermometer to ensure the internal temperature reaches 160degF (71degC) for safe, juicy pork. If you don't have a grill, an oven and wire rack setup will evenly roast the pork belly, allowing excess fat to drip away. Your choice of honey or molasses can be adjusted to tweak sweetness and caramelization intensity during glazing.
Tips
Ensure pork belly strips are evenly cut about 2 inches wide to promote uniform cooking and tender texture. Marinate the pork for at least 6 hours or preferably overnight to maximize flavor absorption from the blend of hoisin sauce, Shaoxing wine, and Chinese five-spice powder. Use a wire rack over a foil-lined tray to allow air circulation, preventing sogginess and helping achieve the signature caramelized, slightly charred exterior. Always check the internal temperature with a meat thermometer to ensure the pork reaches at least 145degF (63degC) for safe consumption while maintaining juiciness.
Nutritions
Char Siu Pork Belly provides a high-protein meal rich in essential amino acids necessary for muscle repair and growth. The pork belly contains significant fat content, contributing to its tender texture and providing a source of energy, but you should consume it in moderation due to saturated fats. The marinade ingredients like hoisin sauce, honey, and soy sauce add sugar and sodium, which can impact blood sugar and blood pressure levels if eaten excessively. Balancing this dish with vegetables or whole grains can help create a more nutrient-dense meal supporting your overall dietary needs.
Storage
Store leftover Char Siu Pork Belly in an airtight container and refrigerate within two hours of cooking to maintain freshness. When ready to reheat, warm it gently in an oven set to 300degF (150degC) to preserve tenderness and caramelized glaze. Your pork belly will stay flavorful for up to 3 days in the fridge or can be frozen for up to 1 month.
Variation or Alternatives
For a variation, swap pork belly with boneless pork shoulder for a leaner cut with a slightly different texture. You can replace Shaoxing wine with dry sherry or apple cider vinegar if unavailable. To enhance smoky flavor, try finishing the pork belly over charcoal or wood chips on the grill instead of using just the oven. Consider adding a splash of pineapple juice to the marinade for added acidity and subtle sweetness to balance the umami.
Allergies
Char Siu Pork Belly contains soy sauce, hoisin sauce, oyster sauce, and sesame oil, all common allergens that may trigger reactions in individuals with soy, shellfish, or sesame allergies. Your dish could also pose risks if you have sensitivities to ingredients such as garlic powder or Chinese five-spice, which includes star anise and other spices. Always check labels carefully and consult with your healthcare provider if you have food allergies before consuming this meal.
Why this recipe?
Char Siu Pork Belly at Yardbird restaurant is popular for its perfect balance of sweet and savory flavors, achieved through a traditional Cantonese marinade featuring hoisin sauce, honey, and five-spice powder. The pork belly's crispy caramelized exterior contrasts with its tender, juicy interior, delivering a rich texture that delights the palate. Yardbird's emphasis on high-quality, locally sourced ingredients ensures an authentic taste experience that sets it apart from other versions. Your effort to recreate this dish will let you enjoy a restaurant-quality, flavorful classic that showcases expert marination and precise cooking techniques.