30-Min Char Siu Pork Belly Recipe—No-Oven Needed!

As a busy mom, I’m always looking for ways to get delicious, comforting meals on the table fast. That’s why I’m so excited to share this quick and easy Char Siu Pork Belly recipe. It’s sweet, savory, juicy, and packed with flavor—and yes, it’s ready in just 30 minutes, no oven required!

We’re taking tender pork belly, searing it to golden perfection, and braising it in a rich, glossy sauce that clings to every bite. Whether you’re cooking for your family or meal-prepping ahead, this dish delivers bold flavors in less time than it takes to get takeout. Let’s get cooking!

Char Siu Pork Belly Recipe

Serving: 4
Prep time: 5 minutes
Cook time: 25 minutes

For the pork belly:
2 pounds pork belly
1 tablespoon cooking oil
1 cup water

For the marinade:
2 pieces fermented red bean curd
2 tablespoons fermented red bean curd sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice wine
½ teaspoon five-spice powder
½ teaspoon white pepper
2 tablespoons honey

Char Siu Pork Belly Instructions

1. Prepare the pork belly

• Use a fork to pierce all over the pork belly.

2. Make the marinade

• In a bowl, combine the fermented red bean curd, fermented red bean curd sauce, oyster sauce, hoisin sauce, soy sauce, dark soy sauce, rice wine, five-spice powder, white pepper, and honey. Mix well. Add the pork belly to the mixture and mix well to coat. Marinate for at least 3 minutes.

3. Make the char siu pork

• In a pan over medium-high heat, add the cooking oil, then add the pork belly. Sear the pork belly until it gets that golden and crispy edge for about 2 minutes —that’s where the flavor magic happens. Next, add the marinade and water.
• Cover the pan with a lid, and braise over medium heat for about 20 minutes until completely cooked through. Ensure the internal temperature of the pork is at least 165 degrees F or 74 degrees C.
• Uncover the pan, increase the heat to high, and reduce the sauce for about 3 minutes. Continuously pour the sauce over the char siu pork during this time.

4. Serve

• That it! In 30 minutes, we’ve made the tastiest pork belly char siu! Slice them into bite-sized pieces.
• To make it a meal, you could pair it with some steamed rice and a super refreshing cucumber salad. Enjoy!

Tips & notes

• Pierce the pork: This helps the marinade absorb faster and speeds up cooking.
• Marinate briefly: Even just 3 minutes is enough—braising will deeply infuse the flavors.
• Sear before braising: This adds a rich texture and deep flavor to the pork.
• Use fermented red bean curd: It adds color and savory depth. If you don’t have it, red food coloring can be used instead.
• Always check doneness: The pork should reach an internal temperature of 165°F (74°C).
• Reduce the sauce uncovered: This final step creates that glossy, sticky glaze that coats the pork beautifully.