Pork Belly

  • 1 lb. Pork Belly, cut into 1-inch strips
  • 2 Tbsp. finely chopped garlic

Char Siu Sauce

  • 1 piece Chinese fermented red bean curd
  • 1 Tbsp. molasses
  • 1 Tbsp. Chinese Shaoxing wine (or sake)
  • 1 Tbsp. hoisin sauce
  • 1 Tbsp. oyster sauce
  • 1 tsp. mushroom soy sauce
  • 1 tsp. five-spice powder
  • ½ tsp. white pepper powder
  • ½ cup sugar


Brands Offered: Farmland, Smithfield Culinary DURoC


Pork Belly

Meal Course:


Dish Type:



  1. To prepare Pork Belly: In mixing bowl, massage pork belly with garlic for 5 minutes.
  2. To prepare Char Siu Sauce: In food processor, mix all ingredients together until smooth. Add half of Char Siu Sauce to pork belly and marinate overnight in refrigerator.
  3. Sous vide method: Cryovac and marinate as above; sous vide for 4 hours at 175°F.
  4. Smoker method: Smoke for 4 hours at 250°F.
  5. Preheat oven to 400°F; bake pork belly skin-side down for 15 minutes; turn skin-side up, and brush with remaining Char Siu Sauce; cook for additional 15 minutes until dark brown and slightly charred.
  6. Serving suggestion: Slice belly; serve with brown rice, Asian greens such as Chinese watercress stir-fry and additional Char Siu Sauce for dipping.