Char Siu (Also known as BBQ pork) is a popular Cantonese dish that can be used in a variety of ways such as added into a stir-fry, noodles or fried rice. The finished product should be lightly charred, juicy and tender.

Cooking Style: Smoker

Cooking Time: 5-6 hours

1.5kg Pork collarbutt, cut into 3 equal pieces
1/3 cup Hoisin
1/4 cup soy sauce
1/4 cup honey
1/4 cup port wine or Chinese cooking wine or sherry
1 teaspoon five spice powder 
1 1/2 tablespoons brown sugar 
Couple drops red food colouring


  1. Mix all marinade ingredients together well.
  2. Reserve 1/4 cup marinade then coat pork well with the rest of marinade.
  3. Marinade pork over night in fridge, turning occasionally.
  4. Hang pork on hanging racks, smoke indirect with apple smoke at 120c (250f) glazing with extra marinade occasionally until internal temperature reaches 60c (140f),
  5. Brush on final glaze with marinade with added extra honey then switch to direct heat until internal of 73c (165f).
  6. Allow to rest before slicing and serving.