Char Siu Don

Step up your lunch game with a bowl of rice topped with smoky, rich, tender pork belly.


  • For char siu (BBQ pork):
  • 5 green onions
  • 6-7 cloves garlic
  • 5 thin ginger slices
  • 1/4 cup Shaoxing wine or dry sherry
  • 1/4 cup light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons hoisin sauce
  • 1/3 cup honey
  • 1 teaspoon Chinese five spice
  • 1 tablespoon red bean curd or yellow bean paste
  • 1 pound pork belly
  • To serve:
  • Warm cooked rice
  • Chives


  1. In a Ziploc bag, place all ingredients for char siu and close tightly. Massage to evenly coat pork belly with marinade. Place in a bowl or on a plate and marinate in the refrigerator for at least 2 hours to overnight.
  2. Preheat oven 425°F.
  3. Line a large baking dish with aluminum foil (I recommend a 4-quart roaster, about 3 inches deep). Pour everything from the Ziploc bag into the foil-lined baking dish. Turn pork pieces fat side up and spread ginger, green onion and garlic pieces around.
  4. Roast uncovered in preheated oven for 1 hour, or until pork belly is fully cooked and tender.
  5. Remove from oven and let rest for 15-20 minutes in baking dish before slicing. Meanwhile, get your rice in a serving bowl and chop the chives.
  6. Slice char siu thinly and place top of rice. Sprinkle with chopped chives and enjoy!