Char Siu-Style Grilled Pork Belly (Firehawk Stringybark Kamado BBQ) Char Siu Grilled Pork Belly

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.