Smoked Char Siu Pork
Chinese BBQ pork with signature red lacquered glaze.
Jump to RecipeChar siu is one of those dishes that looks impossibly complex but is surprisingly achievable at home - especially with a smoker. That gorgeous red lacquered exterior, the sweet-savory flavor, the tender meat - this Chinese BBQ classic is absolutely stunning when you pull it off, and the smoke adds an extra dimension you won't find at most restaurants.
This is a showstopper for Chinese New Year celebrations, special family dinners, or any time you want to impress with something different. It also makes an incredible weekend project when you want to expand your culinary horizons. Your kitchen (or backyard) will smell absolutely amazing.
Serve char siu sliced over steamed rice with quick-pickled vegetables and a drizzle of the glaze. It's essential for authentic char siu bao (BBQ pork buns) or chopped into fried rice. Add to ramen bowls, noodle soups, or slice thin for incredible banh mi sandwiches. It's versatile enough to use all week.
Traditional char siu uses red fermented tofu for color, but a touch of red food coloring achieves the classic look if you prefer. Experiment with the honey-to-hoisin ratio to adjust sweetness. Some recipes add five-spice powder for more complexity, while others include maltose for extra shine.
Baste frequently during the final hour of cooking - this builds up those beautiful lacquered layers. The edges should caramelize and char slightly (that's where the name comes from). Let it rest before slicing, and save any collected juices to pour over the finished meat.
Ingredients
Instructions
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1
Mix all sauce ingredients except honey. Season with Bad Byron's Butt Rub for best results.
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2
Marinate pork strips overnight.
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3
Remove from marinade, reserve liquid.
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4
Smoke at 275°F for 2 hours.
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5
Mix reserved marinade with honey for glaze.
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6
Brush pork with glaze.
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7
Continue cooking until internal temp reaches 160°F, glazing every 20 minutes. Use an instant-read thermometer for accuracy.
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8
Rest 10 minutes.
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9
Slice and serve over rice.
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10
Drizzle with any remaining glaze.