Grilled Char Siu BBQ Pork

How to Make Grilled Char Siu BBQ Pork

1. 1

   Step 1: Make the char siu marinade and marinate the pork

   Whisk together hoisin, light soy sauce, Shaoxing wine, honey, brown sugar, Chinese five-spice and minced garlic in a large bowl until smooth. Place the trimmed pork shoulder in the bowl (or a resealable bag), coat thoroughly with the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor.

   For this step

   • 2 lbBoneless pork shoulder (or pork butt), trimmed
   • 1/2 cupHoisin sauce
   • 3 tbspLight soy sauce
   • 2 tbspShaoxing wine (or dry sherry)
   • 3 tbspHoney
   • 2 tbspPacked brown sugar
   • 1 tspChinese five-spice powder
   • 4 clovesGarlic, minced
   
2. 2

   Step 2: Preheat and set up the grill

   Remove the pork from the refrigerator 20–30 minutes before grilling to take the chill off. Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates; set up a cooler indirect-heat zone for finishing thicker pieces.
3. 3

   Step 3: Reserve and reduce marinade for glaze

   Before placing the pork on the grill, pour off and reserve about 1/4 cup of the marinade; discard the rest that contacted raw pork. Bring the reserved marinade to a simmer in a small saucepan and cook 3–4 minutes until slightly thickened to use as a safe basting glaze.
   
4. 4

   Step 4: Sear the pork over direct heat, basting

   Sear the pork over direct medium-high heat 3–4 minutes per side until you see good caramelization and charred edges. Begin brushing with the reduced glaze after the first flip and continue to baste frequently to build a sticky, lacquered surface.
   
5. 5

   Step 5: Finish over indirect heat until cooked through

   Move the pork to the indirect side of the grill and close the lid, cooking until the internal temperature reaches about 150°F (65°C), roughly 8–15 more minutes depending on thickness. Continue to baste once or twice during this phase to deepen color and shine.
   
6. 6

   Step 6: Rest, slice and serve

   Transfer the pork to a cutting board and let rest 10 minutes so juices redistribute and the glaze firms up. Slice thinly against the grain and serve with steamed rice, scallions, or in bao for a festive main.

1. Whisk together hoisin, light soy sauce, Shaoxing wine, honey, brown sugar, Chinese five-spice and minced garlic in a large bowl until smooth. Place the trimmed pork shoulder in the bowl (or a resealable bag), coat thoroughly with the marinade, cover, and refrigerate for at least 4 hours or overnight for best flavor.
2. Remove the pork from the refrigerator 20–30 minutes before grilling to take the chill off. Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates; set up a cooler indirect-heat zone for finishing thicker pieces.
3. Before placing the pork on the grill, pour off and reserve about 1/4 cup of the marinade; discard the rest that contacted raw pork. Bring the reserved marinade to a simmer in a small saucepan and cook 3–4 minutes until slightly thickened to use as a safe basting glaze.
4. Sear the pork over direct medium-high heat 3–4 minutes per side until you see good caramelization and charred edges. Begin brushing with the reduced glaze after the first flip and continue to baste frequently to build a sticky, lacquered surface.
5. Move the pork to the indirect side of the grill and close the lid, cooking until the internal temperature reaches about 150°F (65°C), roughly 8–15 more minutes depending on thickness. Continue to baste once or twice during this phase to deepen color and shine.
6. Transfer the pork to a cutting board and let rest 10 minutes so juices redistribute and the glaze firms up. Slice thinly against the grain and serve with steamed rice, scallions, or in bao for a festive main.