Sticky Chinese BBQ Pork Belly Ribs(Char Siew)


6 Boston Bay Berkshire Pork Belly
2 tbsp Chinese Shaoxing wine (rice vinegar can be used instead)
2 tbsp honey
2 tbsp brown sugar
1 tbsp minced garlic
½ tsp Chinese 5 spice powder
1 shallot, to garnish
¾ tsp red food colouring (optional for that beautiful red colour)


1/3 cup Ayam hoi sin sauce
1/3 cup soy sauce


  1. Combine hoi sin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours or cover and refrigerate overnight for best results.
  2. After marinating, preheat oven to grill / broil settings on medium heat (176°C). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
  3. Remove from oven and allow to cool.
  4. If you like additional glaze, combine all the (extra) glaze ingredients into a small saucepan. Bring to boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
  5. Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with extra glaze.