Grilled Charsiu Recipe

Prepare the marinade

In a bowl combine light soy sauce, dark soy sauce, hoisin, Shaoxing wine, brown sugar, minced garlic, five-spice powder, sesame oil and black pepper. Whisk until sugar mostly dissolves and mixture is homogeneous.

Marinate the pork

Trim the pork belly slab to an even thickness (about 2–3 cm). Place pork in a shallow dish or resealable bag and pour 3/4 of the marinade over it, reserving about 1/4 for basting/glaze. Massage marinade into the pork, ensure all surfaces are coated. Cover and refrigerate for at least 6 hours, preferably overnight (up to 24 hours) to allow flavors to penetrate.

Bring to room temperature

About 30–45 minutes before cooking, remove pork from refrigerator and let sit at room temperature while you prepare the grill or oven. Reserve the leftover marinade for basting (do not use marinade that touched raw pork raw without boiling).

Preheat grill or oven

If using a grill: prepare for medium-high indirect heat (about 200–230°C / 400–450°F) with a cooler zone. If using an oven: preheat to 200°C (400°F) and place a rack in the middle position. Line a roasting pan or sheet with foil and a rack to catch drips.

Roast/Grill the pork

Place the pork belly, fat side up, on the preheated grill over the indirect zone or on the rack in the oven. Cook for 25 minutes to start, then begin basting with the reserved marinade every 7–10 minutes. Continue cooking for a total of 35–45 minutes, turning once if grilling to get even char and caramelization. Internal temperature should reach 70–75°C (158–167°F) for tender but fully cooked pork belly. If fat is rendering slowly, extend cooking time in 5–10 minute increments until tender and caramelized.

Caramelize and finish

In the final 3–5 minutes, brush the pork with the extra honey and quickly sear over direct heat on the grill or increase oven heat to 230°C (450°F) for a short burst to caramelize the exterior. Watch closely to avoid burning. If using leftover marinade that contacted the raw pork, bring it to a boil in a small saucepan for at least 2 minutes and use as additional glaze; otherwise use reserved unused marinade/honey mixture.

Rest and slice

Remove the pork from heat and let rest for 10 minutes to redistribute juices. Slice across the grain into 5–7 mm (1/4–1/3 inch) thick slices for serving.

While the pork rests (or earlier), make the sauce. In a small bowl whisk together white miso paste, mayonnaise, rice vinegar, soy sauce, honey (or mirin) and toasted sesame oil until smooth.

Stir in the finely sliced chives. If the sauce is too thick, add cold water 1 teaspoon at a time until you reach a spreadable drizzle consistency (about 2 tsp). Taste and adjust seasoning with salt and pepper as needed.

Transfer sauce to a serving bowl or spoon over the sliced pork just before serving. Sauce can be chilled for up to 24 hours; bring to room temperature before using.

Arrange sliced charsiu on a platter. Spoon or drizzle the miso chive sauce over the pork or serve alongside for dipping.

Garnish with thinly sliced green onion and toasted sesame seeds if using. Serve immediately with steamed rice, pickled vegetables or as part of a larger meal.