Char Siu – Cantonese BBQ Pork
Char Siu is a classic Cantonese barbecue dish featuring a glossy, lightly caramelized surface and a sweet-savory flavor profile. The meat is marinated in an aromatic blend of hoisin, honey, and Chinese rice wine before being hot smoked. The result is tender, juicy pork with a distinctive red glaze.
Ingredients(for 1 kg)
Instructions
Prepare marinade
10 min.Mix hoisin sauce, honey, Shaoxing rice wine, soy sauce, sesame oil, five spice powder, and garlic into a smooth marinade. Cut the pork (ideally shoulder or neck) into long strips about 4 cm thick and coat completely with the marinade.
Marinating
12-24 hrs.Cover the marinated meat airtight and refrigerate for 12-24 hours. Turn every 4-6 hours to ensure even absorption of the marinade.
Smoking
3-4 hrs.Preheat the smoker to 120-140 °C with cherry and apple wood. Place the meat on the grate and smoke until an internal temperature of 68-72 °C is reached. Brush with remaining marinade halfway through cooking.
Glazing and resting
15 min.In the last 10 minutes, briefly raise the temperature to 160 °C or caramelize under a grill to create a glossy glaze. Then rest for 10-15 minutes and slice.
Pro Tip
For the typical red color, add a small splash of red food coloring or fermented red tofu (Nánrǔ) to the marinade. Brush with remaining marinade several times during smoking.
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