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Low Carb Char Siu Pork Belly Burnt Ends

  • Author: Jon Solberg
  • Total Time: 4-6 hours
  • Yield: 6 servings 1x


While this may not be Char Siu as you’ve tasted it before, it certainly will be loaded with wonderful Asian flavors like 5-spice dry rub, ginger, and oyster sauce. The rich mahogany color even looks like tantalizing Chinese BBQ.


  • Aluminum foil 1/2 pan
  • Smoking wood of choice, I used four chunks of oak
  • 3 lbs. skinless pork belly
  • 1½ Tsp of kosher salt (Morton)
  • ½ Tsp black pepper (restaurant grind)
  • 1 Tbsp olive oil

Char Siu sauce:

  • 4 Tbsp tamari
  • 2 Tbsp natural smooth peanut butter
  • 4 Tbsp Sukrin Gold sugar substitute, or whatever sugar substitute you like
  • 1 Tbsp oyster sauce
  • 4 Tsp rice wine
  • 1 Tsp Smoked Paprika
  • 3 Tsp sesame oil
  • 1 Tsp Louisiana hot sauce
  • 1 Tsp ginger powder
  • 1 Tsp garlic powder
  • ½ Tsp 5-spice powder



Cut pork belly into 1” cubes. In a large bowl toss the cubes in the olive oil, salt, and pepper.

Combine the remaining ingredients in a saucepan over medium-to-low heat and whisk together until everything is dissolved. Remove the pan from the heat.

Set your Big Green Egg up for indirect cooking and get the temperature to 275° and the cooking grate level.

Smoke the pork belly with the fat side down until the cubes reach an internal temperature of around 190°f.   This will take around 2-3 hours.

Try using a Thermapen for a precise temperature reading.

Remove the cubes from the smoker and place in the aluminum ½ pan.

Toss in the Char Sui sauce. Coat the cubes well then return to the smoker.

Continue to cook uncovered for an additional hour or until the sauce has reduced.

Plate and enjoy!

  • Prep Time: 45 min
  • Cook Time: 3-5 hour


  • Serving Size: 5 pcs

Keywords: char siu, 5-spice, pork belly, pork, chinese bbq