We used Spanish Iberico pork belly for this recipe, but Australian pork belly produces excellent results too.

Sticky, glossy and deeply caramelised — this Char Siu Iberico Pork Belly brings the flavours of a Hong Kong BBQ kitchen into your home oven or air fryer. Rich Iberico fat and a honey-hoisin glaze make this one genuinely hard to stop eating.

                                10 Mins.                       45-55 Mins.                               3-4

👨‍🍳 Instructions:

Prep

1. Mix all marinade ingredients.
2. Coat pork belly thoroughly.
3. Marinate at least 2 hours, ideally overnight.

🔥 OVEN VERSION

Roast

1. Preheat oven to 190°C.
2. Place pork belly on a rack over a tray.
3. Roast 35 minutes, basting halfway with leftover marinade.

Glaze

1. Brush generously with honey.
2. Increase heat to 220°C and roast 10–15 minutes until glossy and caramelised.

Rest & Slice

1. Rest 10 minutes.
2. Slice into thick strips.

⚡ AIR FRYER VERSION

Cook

1. Preheat air fryer to 180°C.
2. Place pork belly on foil or in a small tray.
3. Air fry 20 minutes, flipping once and basting with marinade.

Glaze

1. Brush with honey.
2. Air fry 5–8 minutes more at 200°C until sticky, caramelised, and slightly charred at the edges.

Rest & Slice

1. Rest 5–10 minutes.
2. Slice into thick strips.