Char Sui Pork Belly

Serves 2. Prep/Cook time: 50 minutes.

Char Siu is Cantonese cooking at its finest – glossy, sweet, savoury, and just a little bit smoky. The name translates to “fork roast,” a nod to its origins of pork skewered and cooked over open flames. These days, it’s a global favourite, with that irresistible glaze of soy, hoisin, honey, and spice that clings to juicy pork belly in all the right places.

At Gweilo, we keep it bold and a touch indulgent – melt-in-your-mouth pork belly, brushed with a rich soy caramel, served alongside jasmine rice, crisp prawn crackers, and charred bok choy for balance. It’s comforting, satisfying, and just a little bit naughty… the kind of dish that always leaves you wanting another bite.

The REcipe

Marinate & Cook the Pork

Ingredients:

  • 300 g pork belly (skin off)

  • 75 g hoisin sauce

  • 1 tbsp ginger & garlic purée

  • Water, to cover

Method:

  • Place pork belly in a pot or ovenproof dish.

  • Add hoisin, ginger & garlic purée, and enough water to just cover.

  • Cook gently until pork is just tender.

  • Remove, then press between greaseproof paper with a weight on top.

  • Chill until set, then slice before serving.

Make the Soy Caramel

Ingredients:

  • 100 g caster sugar

  • ½ tsp ginger & garlic purée

  • 100 ml gluten-free soy sauce

Method:

  • Place all ingredients into a saucepan.

  • Bring to the boil, then reduce to a simmer.

  • Cook until very thick and sticky — watch closely, it can burn quickly.

  • Use as a glaze or drizzle over the pork to finish.

Cook the Jasmine Rice

Ingredients:

  • 150 g jasmine rice

  • 225 ml water

  • Pinch of salt

Method:

  • Rinse the rice under cold water until the water runs clear.

  • Combine rice, water, and salt in a saucepan.

  • Bring to the boil, then cover and reduce to the lowest heat.

  • Cook for 10–12 minutes, then switch off the heat.

  • Leave covered for 5 minutes before fluffing with a fork.

Fry the Prawn Crackers

Ingredients:

  • A handful of prawn crackers

  • Oil, for frying

Method:

  • Heat oil in a wok or deep pan to 180°C.

  • Fry prawn crackers in small batches until puffed and crisp (a few seconds each).

  • Drain on kitchen paper.

Char the Bok Choy

Ingredients:

  • 2 baby bok choy, halved lengthways

  • 1 tsp vegetable oil

  • Pinch of salt

Method:

  • Heat a grill pan or frying pan until very hot.

  • Brush the cut sides with oil.

  • Sear cut-side down for 2–3 minutes until charred and tender.

  • Season lightly with salt.

Bring It All Together & Garnish

Ingredients:

  • Sliced pork belly, glazed with soy caramel

  • Cooked jasmine rice

  • Charred bok choy

  • Fried prawn crackers

  • 2 spring onions, finely sliced

Method:

  • Place a mound of jasmine rice in each bowl.

  • Arrange slices of glazed pork belly on top.

  • Add charred bok choy to the side.

  • Garnish with spring onions and serve with prawn crackers for crunch.

Chef Tips

  • Pork belly pressing: Chilling the pork belly after pressing makes slicing much easier and gives neat, even pieces.

  • Soy caramel watchpoint: Stir constantly once the sauce starts to thicken — remove from the heat the second it looks glossy and sticky.

  • Rice perfection: Keep the lid on while resting the rice — the trapped steam finishes cooking it evenly.

  • Char without overcooking: For bok choy, aim for colour on the cut side while keeping the leaves bright green and slightly crisp.

  • Plating: Place a mound of jasmine rice, slices of glazed pork belly on top, charred bok choy to the side, with prawn crackers and spring onion garnish for contrast.

  • Protein & Fresh Produce

    • 200 g rump tail (or similar beef)

    • 1 pasteurised egg

    • 2 spring onions (for garnish, optional)

    • 1 fresh chilli (optional garnish)

    Dry Goods & Seasoning

    • 40 g rice flour

    • 40 g cornflour

    • ½ tsp Chinese 5 spice

    • ½ tsp Szechuan peppercorns

    Sweeteners

    • 2 tbsp honey

    • 1 tbsp caster sugar

    Condiments & Sauces

    • 20 g teriyaki sauce

    • 2 tbsp gluten-free soy sauce

    • 1 tbsp Sriracha sauce

    • 1 tbsp ginger & garlic paste

    • 1 tbsp white wine vinegar

    Carbohydrates

    • 150 g noodles (egg, rice, or wheat)

    Optional Extras

    • Toasted sesame seeds (for garnish)

    • Extra chilli (for garnish)

  • Per Serving (1 of 2)

    • Calories: ~639 kcal

    • Protein: ~34 g

    • Carbohydrates: ~81 g

      • of which sugars: ~23 g

    • Fat: ~20 g

      • of which saturates: ~8 g

    • Fibre: ~2 g

    • Salt (sodium): ~1.3 g

  • Soy, Gluten, Egg, Sesame.
    (May contain mustard, fish/shellfish, peanuts/tree nuts — check your product labels.)