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char siu pork

Char Siu – Chinese BBQ Pork

Authentic Chinese BBQ pork served with chicken flavored Jasmine rice and lemon steamed greens.
Course Main Course
Cuisine Chinese
Prep Time 1 day
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Author Dean "Schuey" Schumann


Pork Collar

  • 1 pork collar 6lbs sliced into 1” strips

Char Siu Marinade

  • ¼ cup maltose (use honey if you cannot find)
  • ¼ cup hoisin sauce
  • 2 tbsp soy sauce
  • 4 cloves of garlic (finely chopped)
  • 2 tbsp ginger (grated)
  • 2 cubes of red fermented tofu + 4 tbsp of the red bean curd (mixed together)
  • 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 
  • ½ cup cold chicken stock (one part rice to one and a half parts chicken stock)
  • zest of one lemon
  • 10 grams finely chopped fresh chives
  • salt & pepper to taste (roughly 1 tsp of salt and ½ tsp of pepper)


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.

Steaming the Greens

  • Start by trimming off the stalk ends.
  • Rinse the dirt off under cool water.
  • Boil a cup of water and two tablespoons of lemon juice in a steamer.
  • Add greens when water is boiling and steam for 6 minutes.

To Serve

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