Smoked Char Siu BBQ Pork

How to Make Smoked Char Siu BBQ Pork

1. 1

   Step 1: Make the marinade and marinate the pork

   Whisk hoisin sauce, light soy sauce, Shaoxing wine, brown sugar, minced garlic, five-spice, mashed red fermented bean curd (or a few drops of red food coloring), and sesame oil in a bowl. Reserve about 1/3 of the marinade in a separate container for glazing later (keep it refrigerated) and place the pork loin in the remaining marinade, turning to coat. Cover and refrigerate at least 4 hours and up to overnight for best flavor.

   For this step

   • 2 lbBoneless pork loin
   • 1/2 cupHoisin sauce
   • 1/4 cupLight soy sauce
   • 2 tbspShaoxing wine (or dry sherry)
   • 2 tbspBrown sugar (packed)
   • 3 clovesMinced garlic
   • 1 tspChinese five-spice powder
   • 1 cube or 1/4 tspRed fermented bean curd or red food coloring (optional)
   • 1 tbspSesame oil
   
2. 2

   Step 2: Prepare the smoker and pork

   Preheat your smoker to 225°F (107°C) and choose a mild fruitwood like apple or cherry for a sweet complement. Remove pork from marinade (discard any marinade that stayed with the meat), pat the loin dry and place it on the smoker rack; insert a probe thermometer into the thickest part of the loin. Keep the reserved marinade (raw) sealed in the fridge until ready to make the glaze.
   
3. 3

   Step 3: Smoke low and slow

   Smoke the pork at 225°F until the internal temperature reaches about 135°F (57°C), roughly 60–90 minutes depending on thickness. Maintain steady smoke and temperature; this stage builds smoky flavor without overcooking the lean loin. Monitor temperature regularly so you can move to glazing at the right time.
   
4. 4

   Step 4: Make the glaze and baste

   While the loin approaches 135°F, combine the reserved marinade and honey in a small saucepan and bring to a rolling simmer for 2–3 minutes to cook the raw marinade and thicken slightly. Reduce heat to low and simmer until viscous but pourable. Brush the glaze over the pork, then continue to baste every 8–12 minutes during the final 15–25 minutes of cooking to build a glossy lacquer.

   For this step

   • 3 tbspHoney (for glaze)
   
5. 5

   Step 5: Finish, rest, and slice

   For a caramelized finish, increase smoker temperature to 375–400°F for the last 8–12 minutes or transfer to a preheated broiler for 2–4 minutes, watching carefully to avoid burning. Remove when internal temp reaches 145°F (63°C) and the glaze is sticky and slightly charred at the edges. Rest the pork 10 minutes, then slice into 1/4–1/2 inch slices and serve with steamed rice, bao, or noodles.
   

1. Whisk hoisin sauce, light soy sauce, Shaoxing wine, brown sugar, minced garlic, five-spice, mashed red fermented bean curd (or a few drops of red food coloring), and sesame oil in a bowl. Reserve about 1/3 of the marinade in a separate container for glazing later (keep it refrigerated) and place the pork loin in the remaining marinade, turning to coat. Cover and refrigerate at least 4 hours and up to overnight for best flavor.
2. Preheat your smoker to 225°F (107°C) and choose a mild fruitwood like apple or cherry for a sweet complement. Remove pork from marinade (discard any marinade that stayed with the meat), pat the loin dry and place it on the smoker rack; insert a probe thermometer into the thickest part of the loin. Keep the reserved marinade (raw) sealed in the fridge until ready to make the glaze.
3. Smoke the pork at 225°F until the internal temperature reaches about 135°F (57°C), roughly 60–90 minutes depending on thickness. Maintain steady smoke and temperature; this stage builds smoky flavor without overcooking the lean loin. Monitor temperature regularly so you can move to glazing at the right time.
4. While the loin approaches 135°F, combine the reserved marinade and honey in a small saucepan and bring to a rolling simmer for 2–3 minutes to cook the raw marinade and thicken slightly. Reduce heat to low and simmer until viscous but pourable. Brush the glaze over the pork, then continue to baste every 8–12 minutes during the final 15–25 minutes of cooking to build a glossy lacquer.
5. For a caramelized finish, increase smoker temperature to 375–400°F for the last 8–12 minutes or transfer to a preheated broiler for 2–4 minutes, watching carefully to avoid burning. Remove when internal temp reaches 145°F (63°C) and the glaze is sticky and slightly charred at the edges. Rest the pork 10 minutes, then slice into 1/4–1/2 inch slices and serve with steamed rice, bao, or noodles.