105 min
Filipino-Style Pork Adobo with Eggs & Steamed Rice
Pork belly and shoulder braise in soy, cane vinegar, garlic, bay and cracked pepper until tender, then share their glossy sauce with jammy eggs and hot jasmine rice.
Photo: Ceeseven / Wikimedia Commons · CC BY-SA 4.0
Family Favorites
Cantonese-Style Char Siu Pork Belly with Rice & Gai Lan
Oven-roasted pork belly takes on a glossy honey-soy char while jasmine rice and crisp-tender gai lan turn it into a complete takeout-style dinner at home.
Directions
Marinate the pork safely
Whisk hoisin, soy sauce, Shaoxing wine, 1 tablespoon honey, brown sugar, fermented bean curd and liquid, garlic, five-spice, white pepper and sesame oil. Reserve 1/3 cup marinade in a clean covered container. Coat the pork with the rest, cover and refrigerate for 4 hours. Do not reuse marinade that touched raw pork.
Prepare the oven
Heat the oven to 400°F with a rack in the upper third. Line a rimmed sheet pan with foil and set an oven-safe wire rack on top. Arrange pork strips with space between them and discard their used marinade.
Roast and turn
Roast for 20 minutes. Turn the strips, brush with half the clean reserved marinade and roast for 15 minutes more.
Build the lacquer
Mix the remaining clean reserved marinade with the remaining 1 tablespoon honey. Brush the pork all over, then roast 8 to 12 minutes until glossy and the thickest pieces reach at least 145°F. For meltingly tender belly, continue until 180°F to 190°F, shielding dark edges with foil if needed.
Char and rest
Broil 1 to 3 minutes, watching continuously, until the glaze bubbles and chars at the edges. Move pork to a clean board and rest at least 3 minutes before slicing across the grain.
Cook the rice
While the pork roasts, combine rinsed rice and 3 cups water in a saucepan. Bring to a boil, cover, reduce heat to low and cook 15 minutes. Remove from heat and rest covered for 10 minutes, then fluff.
Blanch and season the gai lan
Bring a wide pot of water to a boil. Add gai lan and cook 2 to 3 minutes until the stems are crisp-tender and leaves are bright green. Drain well, toss with neutral oil and oyster sauce and cut into serving lengths.
Assemble the plates
Divide rice and gai lan among six plates. Add sliced char siu, spoon over any clean cooked glaze from the pan and scatter with scallions.
Why this works
Why it worksWide pork-belly strips expose plenty of surface to the salty-sweet marinade while retaining enough thickness to stay succulent.
Why it worksA wire rack circulates hot air and lets rendered fat fall away; staged brushing builds shine without burning all of the honey at the start.
Why it worksReserving marinade before it touches raw meat provides a food-safe glaze for the final roasting stages.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on AmazonRimmed sheet pan with wire rackThe rack circulates heat around the pork and keeps it above rendered fat while the glaze lacquers.See current options →
Compare on AmazonSilicone pastry brushApply thin, even layers of the clean reserved honey marinade near the end of roasting.See current options →
Compare on AmazonInstant-read thermometerConfirm the pork clears 145°F with a three-minute rest and continue toward the recipe's tender belly range.See current options →
Swaps & notes
Easy swaps
- Use boneless pork shoulder cut into 2-inch strips for a leaner result; roast to at least 145°F with a 3-minute rest and continue only until tender.
- Replace gai lan with broccolini, blanching or steaming it until the stems are crisp-tender.
- If fermented bean curd is unavailable, use 1 additional tablespoon hoisin and 1 teaspoon red miso; the flavor and color will be different but still balanced.
Cook notes
- Total time includes a 4-hour refrigerated marinade, 25 minutes of active prep, about 50 minutes of roasting and broiling, and the 3-minute rest.
- Whole-cut pork is safe at 145°F followed by a 3-minute rest, but pork belly is more tender when its collagen has softened around 180°F to 190°F.
- Fermented red bean curd is salty and vivid; measure it rather than adding food coloring, then taste the cooked glaze before seasoning anything else.
- Foil catches rendered fat, but keep it below the rack so the pork roasts rather than fries in drippings.
Storage
Refrigerate sliced pork, rice and gai lan in separate shallow containers within 2 hours for up to 4 days. Reheat pork and rice to 165°F, covering the pork so its glaze does not dry out. Freeze sliced pork for up to 2 months; rice may be frozen separately.
Questions
Can I marinate char siu overnight?
Yes. Marinate covered in the refrigerator for up to 12 hours. Longer contact can make thin pieces too salty, so keep the strips about 2 inches wide.
Why is my char siu not shiny?
The gloss comes from thin, repeated coats of clean honey marinade near the end. Brush rather than pour, and let each coat bubble before adding the next.
Can I cook this on a grill?
Yes, over two-zone medium heat with the lid closed, turning often and glazing only near the end. Rendered belly fat can flare, so keep a cool zone available and verify the final temperature.
Cook next
More recipes you’ll like
105 min
50 min
Osaka-Style Pork Okonomiyaki with Cabbage & Bonito
Crisp-edged Japanese savory pancakes hide a tender cabbage-and-pork center beneath glossy okonomiyaki sauce, Kewpie mayonnaise, aonori and dancing bonito flakes.
45 min
Dutch Boerenkool Stamppot with Smoked Sausage & Mustard
Fluffy potatoes and kale mash into a buttery Dutch comfort-food supper topped with hot smoked sausage and a bright spoonful of mustard.
110 min
Mexican Chiles en Nogada with Pork-Fruit Picadillo & Walnut Sauce
Roasted poblanos cradle a warmly spiced pork-and-fruit filling beneath cool walnut cream, pomegranate and parsley for a striking seasonal centerpiece.
Cantonese-Style Char Siu Pork Belly with Rice & Gai Lan
Screen stays awake when supported.
1. Marinate the pork safelyWhisk hoisin, soy sauce, Shaoxing wine, 1 tablespoon honey, brown sugar, fermented bean curd and liquid, garlic, five-spice, white pepper and sesame oil. Reserve 1/3 cup marinade in a clean covered container. Coat the pork with the rest, cover and refrigerate for 4 hours. Do not reuse marinade that touched raw pork.
2. Prepare the ovenHeat the oven to 400°F with a rack in the upper third. Line a rimmed sheet pan with foil and set an oven-safe wire rack on top. Arrange pork strips with space between them and discard their used marinade.
3. Roast and turnRoast for 20 minutes. Turn the strips, brush with half the clean reserved marinade and roast for 15 minutes more.
4. Build the lacquerMix the remaining clean reserved marinade with the remaining 1 tablespoon honey. Brush the pork all over, then roast 8 to 12 minutes until glossy and the thickest pieces reach at least 145°F. For meltingly tender belly, continue until 180°F to 190°F, shielding dark edges with foil if needed.
5. Char and restBroil 1 to 3 minutes, watching continuously, until the glaze bubbles and chars at the edges. Move pork to a clean board and rest at least 3 minutes before slicing across the grain.
6. Cook the riceWhile the pork roasts, combine rinsed rice and 3 cups water in a saucepan. Bring to a boil, cover, reduce heat to low and cook 15 minutes. Remove from heat and rest covered for 10 minutes, then fluff.
7. Blanch and season the gai lanBring a wide pot of water to a boil. Add gai lan and cook 2 to 3 minutes until the stems are crisp-tender and leaves are bright green. Drain well, toss with neutral oil and oyster sauce and cut into serving lengths.
8. Assemble the platesDivide rice and gai lan among six plates. Add sliced char siu, spoon over any clean cooked glaze from the pan and scatter with scallions.