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A cooked char siu still hanging in the round drum smoker ready to be removed.

Char Siu (Chinese BBQ Pork) Recipe

Saffron Hodgson
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This recipe is a replica of the wonderful barbecue pork that can be seen hanging in Chinese restaurant windows known as Char Siu.
Preparation 10 minutes
Cook 1 hour
Ready in 1 hour 10 minutes
Servings 4 Servings
CourseMain Dish
InfluenceAsian
DifficultySeasoned
MethodSmoke
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Ingredients

  • 1 pork tenderloin
  • 2 cloves garlic finely diced
  • 1/2 inch ginger finely diced
  • 1 tablespoon soy sauce
  • 1 tablespoon shoaxing rice wine or dry sherry
  • 1 tablespoon honey
  • pinch salt
  • 1/4 teaspoon Chinese five spice or to taste

Equipment

  • smoker hanging if possible
  • charcoal briquettes
  • 2 cherry wood chunks

Directions

  • Trim the pork of any sinew or fat to expose the flesh to any marinades. Place in a zip-lock bag.
  • Combine the garlic, ginger, soy sauce, Shaoxing rice wine, honey, salt, and Chinese five spice. Combine to mix well.
  • Add the marinade to the bag with the pork tenderloin. Smoosh around with your hands to make sure that all the tenderloin is in contact with the marinade. Leave for 1 hour in a cooler.
  • Light a smoker to 250 degrees F (120 degrees C) then add a small piece of cherry wood.
  • Hang the char siu pork tenderloin in the smoker and leave for one hour and when 160 deg F (70 deg C). Rest for 10 minutes before slicing.