Char Siu – Chinese BBQ Pork

Name: Char Siu – Chinesisches BBQ-Schwein
Total time: 6 h
Ingredients: 60 g Hoisinsauce; 40 g Honig; 30 ml Shaoxing-Reiswein; 25 ml Sojasauce (hell); 4 g Fünf-Gewürz-Pulver; 10 ml Sesamöl; 10 g Knoblauch, fein gehackt

GlazePorkHot SmokingMedium6-8 hrs88-92 °C120-140 °CCherry + Apple

Char Siu is a classic Cantonese BBQ dish with a shiny, sweet-savory glaze made from hoisin, honey, and five-spice. The meat is marinated, then hot-smoked and finished with a glaze reduction. Pork neck or shoulder is traditionally used for the juiciest result.

Ingredients(for 1 kg)

Hoisin sauce60 g

Honey40 g

Shaoxing rice wine30 ml

Light soy sauce25 ml

Five-spice powder4 g

Sesame oil10 ml

Garlic, finely minced10 g

Instructions

Marinating

12-24 hours

Mix all ingredients into a smooth marinade. Cut pork neck into even strips (approx. 4 cm thick), coat thoroughly, cover, and refrigerate. Reserve remaining marinade separately.

Smoking

4-5 hours

Set smoker to 120-140 °C. Place pork strips on the grate with some spacing. Use cherry and apple wood. Brush with boiled reserved marinade every 45 minutes until a shiny glaze forms.

Core temp & Resting

10-15 minutes

Smoke until a core temperature of 88-92 °C is reached. Rest loosely covered with foil for 10 minutes, then slice and serve.

Pro Tip

Apply the boiled-down leftover marinade as a glaze every 45 minutes to achieve the characteristic shiny, slightly caramelized crust.

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