Char Siu — Pork Belly at China Restaurant Yung
Char Siu – The Heart of Cantonese Grilling
At China Restaurant Yung, every dish is a journey of reverence — for the ingredients, for the craft, for the passage of time. Among these, the pork belly char siu stands as one of the most delicate and deeply moving chapters of that journey. The first step is the choice of cut. We insist on pork belly — never pork shoulder. Only the distinct, layered fat of pork belly can release the full depth of aroma and texture that char siu demands. That fat is not incidental. It is the very soul of the dish, the quiet force that makes each bite impossible to forget.
The Craft — Step by Step
Blanching is a deceptively simple act, yet it carries a profound wisdom. The pork belly is slowly immersed in gently boiling water for twenty minutes, allowing every trace of blood and impurity to dissolve away. No chemical aids, no shortcuts — only hot water and time, working in patient silence to reveal the purest character of the meat.
The moment the blanching ends, the pork enters ice water. This is precision measured in seconds. The heat stops instantly, the fibres contract, and the juiciness is sealed within.
The Marinade – Where Flavour Takes Shape
Marination is where flavour takes shape. Light soy sauce, chu hou paste, ginger, sugar, and rice wine — these ingredients, given time, weave themselves into every fibre of the pork. Four hours at minimum, but overnight if at all possible. Only then have the spices truly become part of the meat, not merely resting on its surface.
155 °C – Precision at the Grill
The roasting at 155 °C for twelve minutes is a deliberate choice. This temperature sits just below the threshold of the Maillard reaction — precisely where it needs to be. The fat layer of the pork belly retains its enticing texture rather than collapsing into something soft and indistinct. Overcooking is not an oversight; it is a desecration. The right temperature and the right duration are what allow char siu to reach its finest expression.
The final step takes thirty seconds. A brief contact with hot oil — not to cook, but to seal. This is not deep-frying. It is the finishing stroke that brings everything into focus.
No Artificial Colouring, No Additives
We use no artificial colouring, no additives. Many commercial char siu preparations rely on red food dye. We refuse. True char siu has nothing to conceal. Its colour arises naturally from the marination and the heat — and that colour is honest. The heart of the dish is our house-made soy sauce. It determines the depth, the character, the lingering finish that sets our char siu apart. It is what transforms something well-made into something memorable.
True gastronomy does not demand perfection at every turn. It asks only for care — for a willingness to attend to each step with full attention. At China Restaurant Yung, every piece of pork belly char siu is an expression of that belief. See all dishes on the menu · More on our cooking methods.
More dishes and methods from our kitchen:
Our Peking Duck — Juiciness Comes from Care
Baked Char Siu Bao — Char Siu Pastry Bun
All Cooking Methods
Text: Chef Li Xijie, China Restaurant Yung Frankfurt
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