Sticky Chinese BBQ Pork Belly Ribs (Char Siu)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 69.

	this recipe	typical
salt	0%	0%
aromatics	1%	0%
sweetener	28%	14%
acid	3%	0%

Where it stands out

• #1 of 69 for tenderness

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

90 g	1/3 cup hoisin sauce
85 g	1/3 cup soy sauce
30 g	2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead)
42 g	2 tablespoon honey
27 g	2 tablespoons brown sugar
8 g	1 tablespoon garlic (minced)
	3/4 teaspoon red food colouring (optional for that beautiful red colour)
	1/2 teaspoon Chinese five spice powder
998 g	6 pork belly spare ribs (about 2.2 pounds or 1kg)
	1 shallot (to garnish)
68 g	1/4 cup hoisin sauce
64 g	1/4 cup soy sauce
	1 tablespoon Chinese wine (Shaoxing - or dry sherry)
21 g	1 tablespoon honey
27 g	2 tablespoons brown sugar
3 g	1 teaspoon garlic (minced)
	1/4 teaspoon Chinese five spice powder
	1/4 teaspoon red food colouring

Method: 5 steps, published by cafedelites.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hey this recipe sounds awesome! So I have a few questions if using pork belly since this is my first time. I went with boneless to make it easier and there is skin one side. So I just want to know is there a way to prep the skin before marinating and cooki” — a cook, 5★

“This is my go to recipe when I want to serve restaurant type food to guests or to my family, it’s always a hit! Just want to double check if I have got the cooking time right - is it 1 hour total for baking:30 min on one side and 30 min on the other ?” — a cook, 5★