Smoked Chinese Char Siu (BBQ Pork Belly)
Can you smoke Chinese Char Siu BBQ Pork Belly for an Asian meaty treat? Why is Char Siu, or more commonly known as Chinese barbeque pork not actually cooked on a barbeque? Why is Char Siu roasted?
Born and raised in Canada, Char Siu was a Chinatown treat that would be enjoyed with white rice and vegetables. Its sweet, sticky and savory sauce is the epitome of Asian comfort food. Why is Char Siu hung on a steel rod and roasted? When is the pork grilled or barbequed? Right, its not. So, I wanted Char Siu smoked. Can I capture the essence of barbeque pork – typically cooked with pork shoulder on a smoker? Am I breaking the rules or recreating the rules?
Smoked Chinese Char Siu (BBQ Pork Belly)
Char Siu pork has a uniquely memorable sweet, sticky and complex flavour profile. Smoke it on a smoker or BBQ grill for that kiss of smoke to make this Asian meaty treat stand out!
Equipment
- smoker
- large casserole dish
- mixing bowl
- sauce brush
- tongs
Ingredients
- 2 lbs pork belly cut into 1 ½ inch strips
Char Siu Marinade
- ¼ teaspoon five spice powder
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon Shaoxing wine Chinese cooking wine
- 1 tablespoon soy sauce
- 1 tablespoon molasses
- 2 tablespoon honey
- 1 teaspoon salt
- 2 cloves garlic minced fine
Char Siu Sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon five spice powder
- ¼ teaspoon white pepper
- 2 tablespoon hoisin sauce
- 1 tablespoon molasses
- 2 tablespoon honey
Instructions
Marinate Char Siu
- Score the fat side of the pork belly (this helps the meat from twisting when cooking)
- Mix marinade ingredients in large casserole dish.
- Coat all sides of the pork belly and marinate for 6 hours or overnight in the fridge in the large casserole dish
- In a medium bowl, mix sauce and set aside (Cover bowl with plastic wrap or lid so it doesn’t develop a skin). Sauce will be thick and sticky.
Smoke Char Siu
- Warm up drum smoker to 300F or 350F on other type of smokers.
- Place pork belly on smoker meat side down and cook for 20 minutes. KEEP EXTRA MARINADE FROM DISH FOR BASTING!!
- Flip pork belly fat side down for 20 minutes. Baste with extra marinade.
- Bring smoker temperature down to 275F on drum smoker or 300F on other type of smokers. Flip pork belly onto side and cook for 7 minutes. Baste with extra marinade.
- Flip pork belly to other side profile for 7 minutes Baste with extra marinade.
- When the internal temperature of the pork belly is at 165F, take pork belly off the smoker. Brush the sauce onto pork belly and rest for at least 15 minutes (if you can!!!) Resting enables the pork belly to keep the meat tender, and juicy, as it will absorb the extra liquid and retain its own juices.
- Brush Char Siu Sauce on pork belly again and cut into ¼ slices to serve.