Comments on: Sticky Chinese Barbecue Pork Belly (Char Siu)

By: Karina Carrel

Karina Carrel — Sun, 17 May 2026 02:51:26 +0000

In reply to Liza. Sorry Liza, I fixed this up. 30mins total, flipping half way, 15min per side. Enjoy! Xx

By: Liza

Liza — Fri, 20 Mar 2026 23:07:13 +0000

The way it’s written is a little confusing – is it 30 min per side in the oven, or 30 min total?

By: Karina Carrel

Karina Carrel — Thu, 10 Jul 2025 01:50:35 +0000

In reply to Carolyn Bogart. Hi Carolyn, Thanks for bringing this to my attention, I see this was a mistake in the copy and paste situation when I was updating the post! No need for the balsamic vinegar in this recipe. Xx

By: Carolyn Bogart

Carolyn Bogart — Wed, 09 Jul 2025 12:10:27 +0000

I was reading this recipe and under step #2 it mentions Balsamic Vinegar, what are you supposed to do with it??

2. Marinate the Pork. Place the pork belly in a bowl or ziplock bag. Pour in the marinade (save a bit for later), coat well, and let it rest in the fridge for 1–3 hours, or overnight if you want the real magic. Balsamic vinegar in a small pot or saucepan over medium heat.

By: Karina Carrel

Karina Carrel — Thu, 03 Jul 2025 01:21:17 +0000

In reply to Bryan Reginald Stevens. Hi Bryan, if you have 2.2lbs (1kg) of pork belly slab, cut it into 6 even slices, then marinate. Hope this helps. Enjoy! Xx