Smoked Char Siu: Traditional Chinese BBQ Pork Recipe

Pellet Grill Chinese BBQ Pork Recipe

When I think of BBQ pork, I often picture the bright red char siu that many people love. While that supermarket-style color comes from food coloring, the smoky, caramelized flavors are what really make the dish memorable. This recipe captures those flavors with a balanced marinade and a gentle smoke finish using a pellet grill or other smoker.

We didn’t attempt a homemade version for a long time, but after testing and refining the marinade and cooking method, the results became a new family favorite. It’s easy to prepare and flexible for serving — slice thin for sandwiches and appetizers or dice and serve warm over rice for a quick weeknight meal.

Recipe Shopping List

Below is a quick list of the ingredients you’ll need. Scroll to the recipe card for precise amounts and full instructions.

• 2 pork tenderloins (about 2 pounds total)
• Soy sauce (use a good-quality soy)
• Ketchup
• Honey
• Brown sugar
• Rice wine (or a dry sherry as a substitute)
• Hoisin sauce
• Chinese Five Spice powder
• Onion powder
• Granulated garlic
• Red food coloring (optional — for a more traditional red hue)

How To Make This Recipe

Here’s a quick overview of the process. Read the full recipe below for exact amounts, temperatures, and step-by-step instructions.

1. Prepare and mix the marinade, then add the pork to marinate for 24–48 hours.
2. Smoke the pork at a low temperature until it approaches the target internal temperature.
3. Increase heat to finish and caramelize the exterior.
4. Rest, chill if serving cold, then slice thinly and serve.

Why Is Chinese Pork Red?

Classic bright red Chinese-style pork gets its vivid color mainly from food coloring. When you smoke or roast pork at home, the exterior will develop a deep, reddish-brown glaze from the sugars and caramelization. This recipe includes a small amount of red coloring only if you want that traditional appearance, but you’ll get authentic flavor whether you use coloring or not.

How To Store Smoked Chinese BBQ Pork

Store leftover barbecue pork in an airtight container or a sealed plastic bag. Refrigerated leftovers will keep 3–4 days. For longer storage, slice and freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating or serving cold.

How To Reheat This Recipe

The best way to reheat smoked barbecue pork without drying it out is using a gentle water bath or sous vide method. Seal the slices or chunks in a vacuum or freezer bag, remove the air, and submerge in hot (not boiling) water until warmed through.

If you don’t have a sous vide setup, quickly stir-fry bite-sized pieces over medium-high heat with a little oil and a splash of soy or stock to keep them moist. Microwaves tend to dry meat unevenly, so use them only if you’re short on time and cover the pork to retain steam.

Cold leftovers are delicious served as an appetizer with Chinese hot mustard, sesame seeds, or a simple dipping sauce.

How Can You Serve Chinese Roast Pork?

There are many ways to enjoy this pork. Serve thin slices cold with hot mustard and toasted sesame seeds as an appetizer, or serve warm, sliced or diced, over steamed rice for a simple meal. It makes a great filling for sandwiches, bao, or as a protein addition to fried rice and noodle dishes.

Serve This With

If serving as part of a larger Asian-inspired meal, pair the pork with classic sides and complimentary mains. Here are some great options:

• Fried rice (pork fried rice or vegetable fried rice)
• Fried dumplings with a tangy dipping sauce
• Beef bulgogi or other grilled Asian-style meats
• Orange chicken or sweet-and-sour dishes
• Chicken and broccoli stir-fry
• Noodle dishes like yakisoba or lo mein