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+ servings
char siu pork

Charcoal Grilled Char Siu BBQ Pork

Authentic Chinese BBQ pork served with chicken flavored Jasmine rice and lemon steamed greens.
Course Main Course
Cuisine Chinese
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 491kcal
Author Dean "Schuey" Schumann


Pork Collar

  • 6 lb pork collar sliced into 1” strips

Char Siu Marinade

  • ¼ cup maltose use honey as a substitute
  • 2 cubes of red fermented tofu plus 4 tbsp of sauce
  • ¼ cup hoisin sauce
  • 2 tbsp soy sauce
  • 4 cloves of garlic finely chopped
  • 2 tbsp ginger grated
  • 2 tbsp Shaoxing wine Chinese rice cooking wine
  • 2 tsp Chinese 5 spice
  • 2 tbsp maltose extra to thicken up leftover marinade

Chicken Jasmine Rice

  • 1 cup Jasmine rice 
  • cup chicken stock one part rice to one and a half parts chicken stock
  • 1 lemon zest only
  • 10 grams fresh chives finely chopped
  • salt & pepper to taste


Prepping the Pork

  • Trim the hard fat and silver skin off the outside.
  • Slice length ways into 1” thick strips

Making the Char Siu Marinade

  • Warm up maltose in a microwave for 15 to 20 seconds, this will allow it to soften so you can measure it out evenly.
  • Take two pieces of tofu out of the red bean mixture as well as four tablespoons of the sauce and mix together with a fork.
  • Add all the other ingredients together in a bowl and mix thoroughly.
  • Work quickly before the maltose cools down, as it starts to turn hard again.

Setting up the BBQ

  • Light up a half chimney starter of lump charcoal.
  • Once it is fully lit, transfer to the charcoal grate and then position at one end, creating a dual zone cooking area.
  • Put the grill in place, put a piece of smoking wood (I used apple) in place above the lit charcoal and put the lid back on.
  • Open all vents, we want to get the temp up near 300°F.
  • After 5 minutes, brush the grill with a grill brush and lightly oil
  • Put the pork strips on the indirect side of the cooking grate, away from the lit charcoal and cook until internal temp is at 125°F.
  • Once the internal temp is at 125°F, add another half chimney of lit lump charcoal and start cooking the pork directly over the lit fuel and constantly basting and turning until the internal temp is 145°F.

Perfecting Rice

  • Rinse the rice under cold water to remove all the dust, this stops it clumping together after it is cooked.
  • Put rice in a pot and add lemon zest, chives and salt & pepper.
  • Cover with the cup and a half of cold chicken stock and cover with a lid, bring to the boil as quickly as possible and then turn the heat down and simmer for 8-10 minutes.
  • I garnished mine with finely diced chilli and thinly sliced scallions onion.

To Serve

  • Place rice on the plate, garnish with thinly sliced scallions and diced red chilli.
  • Slice the Char Siu Pork into ¼” thick slices.
  • Asian greens on the side.



Calories: 491kcal | Carbohydrates: 39g | Protein: 45g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 615mg | Potassium: 846mg | Fiber: 1g | Sugar: 16g | Vitamin A: 72IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 4mg