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Chinese-Style BBQ Pork Belly

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Adjust Servings:
For the Pork Belly
600g Pork Belly Sliced into 4cm chunks
2 Tsp Chinese 5 spice
1 Tsp Salt
1 Tsp Pepper
For the Glaze
2 Tbsp Honey
1 Tbsp Light Soy Sauce
1 Tsp Toasted Sesame Oil
1 Tsp Caster Sugar
For Serving
1 Red Chilli Finely Sliced
Few sprigs Fresh Coriander Chopped
2 Scallions Sliced finely
Sesame Seeds For sprinkling on

Chinese-Style BBQ Pork Belly

A sweet and sticky glaze for Chinese BBQ Pork Belly


    Chinese-Style BBQ Pork Belly with a Honey and Soy Sauce Glaze

    • 2 hours 40 minutes
    • Serves 4
    • Medium


    • For the Pork Belly

    • For the Glaze

    • For Serving



    Pork is one of the most prolific meats you’ll see at a BBQ and this Chinese-Style BBQ Pork Belly is a really tasty, interesting way of serving it up. I love that smokey flavour you get from char sui pork, or that spicy flavour you get from pork ribs. Using Chinese 5 Spice, soy sauce and toasted sesame oil, you’ll be able to recreate those mouth-watering flavours on your own BBQ.

    Chinese-Style BBQ Pork Belly with a Honey and Soy Sauce Glaze

    Yes, there is a lot of cooking time involved with this recipe but you can get ahead if you don’t think your guests are up for waiting. Cook up to the glazing stage and then chill until you need them. They mightn’t be as juicy though they should come back well. Or alternatively, you can slow cook your BBQ Pork Belly in the oven. Then bring it out to the BBQ for the glazing stage.

    When it’s time to serve the BBQ Pork Belly up, have all your extra bits ready to go. Guests and diners have been patient but they’ll think you’re taking the Mick if you start slicing up chillies after a two-hour wait! Serve it on a board with cocktail sticks stuck in. Sprinkle with your tasty garnishes and you’re good to go. If you’re stuck for something to serve this with, maybe you’re doing BBQ Pork Belly as a main meal. I’d stick to the Chinese theme. Cook some noodles and drizzle with soy sauce, sesame oil, scallions and more of that fresh red chilli.

    After the amount of time you’ll have spent on this recipe, I hope you enjoy it. Let me know how you get on.

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    First, pat the pork belly with some clean kitchen roll to dry it off. Then slice it into chunks and add into a mixing bowl. Sprinkle in the salt and pepper and the Chinese 5 spice. Mix thoroughly, cover and set somewhere cool for at least half an hour.


    Use this time to set your BBQ up for indirect cooking at about 140°C. Grill your Chinese Pork Belly slowly for around 1.5-2 hours. Don't let it dry out. We're rendering all of the fat to hopefully only leaving tender, meaty chunks without the fatty flavour that can sometimes put people off pork belly.


    Mix up the glaze by adding the honey, soy sauce, sugar and toasted sesame oil into a bowl and stir together. When the pork is crispy and started to look charred, take it off the heat and brush it with the glaze.


    Get the BBQ up to a high temperature, around 200-220°C. Now get your Glazed Chinese Pork Belly back on the hot grill, it should smell delicious by now! At this stage, keep an eye on it that glaze. With it's high sugar content it might burn quite easily. Turn it often and when you start to get little tasty caramelised bits forming, after around 7-10 minutes, take it off the grill.


    Sprinkle your finished Chinese-Style BBQ Pork with Honey and Soy Sauce Glaze with the sesame seeds. Serve like little lollypops with cocktail sticks with the sliced chilli, fresh coriander and sliced up scallions. Tuck in!

    Mark T

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