Chinese-Style Hoisin Smoked Pork
This recipe draws inspiration from classic Char Siu, combining hoisin sauce with five-spice powder and honey for a glossy smoked crust. The sweet-salty glaze caramelizes beautifully during smoking. Perfect for Banh Mi, noodle soups, or as a side with steamed rice.
Ingredients(for 1 kg)
Instructions
Marinating
12 hoursMix all ingredients together. Rub onto pork and refrigerate for 12 hours. Reserve some marinade for glazing.
Preparation
30 minutesRemove meat from refrigerator, pat dry, and allow to come to room temperature. Preheat smoker to 110-125 °C.
Smoking & Glazing
4-6 hoursSmoke meat until internal temperature reaches 65 °C. Then brush with reserved glaze every 20 minutes until 72-74 °C is achieved.
Resting
10 minutesRest meat uncovered for 10 minutes so the glaze sets and juices redistribute.
Pro Tip
Apply the glaze in multiple thin layers during the last 60 minutes for a perfectly glossy caramelized crust – never glaze too early.
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