Char siu is a juicy, delectable BBQ Chinese pork that has been around for centuries. For our Barbeque Char Siu we cook the pork over an open flame, just like they did during ancient times.
4-5PoundBoneless PorkPork Collar, Pork Butt, or Pork Loin
Char Siu Marinade
2TablespoonSoy Sauce
1TablespoonHoisin Sauce
1TablespoonShaoxing Wine
1teaspoon5 Spice
1TablespoonOyster Sauce
2TablespoonBrown Sugar
2TablespoonHoney
2teaspoonGarlic Powder
¼teaspoonRed Food Coloringoptional
Instructions
Prepare the marinade
Combine all of the marinade ingredients in a medium sized bowl and stir to combine.
Reserve about ¼ cup for basting the pork during cooking, and place the remaining marinade in a large zip lock bag.
Trim the excess fat from your pork and cut into 2 long pieces. Place in the bag with the marinade and place in the refrigerator overnight.
Cooking the Char Siu
Heat your grill or smoker to about 350 degrees if using a rotisserie or if you are able to skewer the meat and keep it off of the grill grate. If cooking directly on the grate, cook indirect at about 300-325 degrees.
After about 20 minutes of cooking it is time to start basting the pork with the reserved marinade. Evenly baste the pork after each additional 15 minutes of cooking.
Cook until the pork reaches an internal temp of 140 degrees if using lean cuts like loin or tenderloin (carryover temp will carry internal temp above 145), or at least 165 if using fatty cuts like pork shoulder/pork butt (to give the fat more time to render).
Remove the pork to a cutting board and rest for 5 minutes before slicing and enjoying.