This is proper smoky, glossy char siu, quick-grilled for that firm, juicy texture and lacquered glaze that clings to every edge. The F irehawk Stringybark Kamado Ceramic Charcoal BBQ (68 cm) is ideal for this style of cooking: it delivers even heat for the initial cook, and serious direct heat when you’re ready to caramelise that deep red honey glaze. The result is pork belly that’s beautifully smoky on the outside, tender in the middle and glistening with sweet-savory shine.
In partnership with Firehawk Grills
1.5 kg pork belly, skin removed, cut into long 5 cm-wide strips
Steamed rice and cucumber slices, to serve
For the marinade:
4 garlic cloves, finely minced
1 medium shallot, finely minced
1 ½ tbsp soy sauce
3 tbsp oyster sauce
3 tbsp dark soy sauce
4 cubes Chinese fermented red bean curd, mashed + 4 tbsp of the brine
3 tbsp honey
3 tbsp Shaoxing wine
1 tsp Chinese five-spice powder
3 tbsp white sugar
Pinch of white pepper
¾ tsp red food colouring liquid (optional, for traditional colour)
- Combine all the marinade ingredients in a large bowl and mix until smooth and glossy. Add the pork belly strips and turn until each piece is well coated. Cover and refrigerate for 24 hours, turning once or twice during the marinating time so the pork absorbs all that rich, sweet-savory flavour. The red bean curd and honey are what give char siu its deep colour and signature caramelised depth.
- Fill the Firehawk Stringybark Kamado fire bowl with lump charcoal and light using a natural fire starter. Keep the lid open until the coals are glowing and covered with a light layer of ash. This takes about 20 minutes.
- Place the grill grates on and open the bottom vent fully. Allow grill grates to heat for 10 minutes. Remove the pork from the marinade and let any excess drip off. Reserve the marinade for basting later. Arrange the pork strips on the grill. Grill for about 12-15 minutes, turning and glazing often, until the edges are nicely charred and the pork strips have almost cooked through. Place a baking tray onto the grill and transfer the pork strips into the tray. Do one final glaze and close the Kamado lid (I do this to really bake in the flavour). Cook for 2-3 minutes.
- Transfer the pork to a chopping board and rest for 5-10 minutes before slicing. The texture should be firm yet juicy and easy to slice into neat, glossy pieces that hold their shape like traditional Cantonese BBQ pork. Serve warm with steamed jasmine rice and fresh cucumber.
- Notes: – This recipe was made using the Firehawk Stringybark Kamado Ceramic Charcoal BBQ (68 cm)
