Kamado BBQ Char Siu 叉燒 Pork
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Traditional Chinese BBQ pork cooked on the Kamado. Char Siu is a popular way to flavour and prepare barbecued pork in Cantonese cuisine
Char Siu literally means “fork roasted” (siu being burn/roast and char being fork) after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed over a fire.
Traditionally Char Siu gets its bright red colour from either Red Rice Yeast or Fermented Red Bean Curd. For this recipe I’m using the bean curd.
As I’m going to be cooking the meat fairly long, I’m using pork shoulder. Shoulder contains a fair bit of fat which will render during the cook, protecting it from drying out.
Here I’m lightly smoking with cherry wood to add an extra depth of flavour and a beautiful mahogany colour.
4
servings20
minutes1
hour20
minutes48
hours49
hours40
minutesHow to cook traditional Chinese BBQ pork on the Kamado BBQ
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Ingredients
1 Kg 1 (2 Lbs 3 oz) Pork Shoulder/Butt (skinless) sliced into 15-20mm strips
- FOR THE MARINADE:
4 cloves 4 Garlic (minced)
1 thumb 1 Ginger (minced)
2 tbsp 2 Sugar
4 tbsp 4 Honey (runny)
3 tbsp 3 Hoisin
2 tbsp 2 Light Soy Sauce
1 tbsp 1 Dark Soy Sauce
2 tbsp 2 Shoaxing Rice Wine
2 tbsp 2
Fermented Red Bean Curd (if you can’t find you can add 1 drip of red food colouring)1 tsp 1 Five Spice
1 tsp 1 Sesame Oil
- FOR THE BASTING SAUCE:
1/4 Cup 1/4 Runny Honey
- FOR SMOKING:
Directions
- In a small saucepan heat the marinade ingredients until they reach a boil and then remove from the heat to cool.
- Once completely cooled, remove a 1/4 Cup of the marinade and set aside for later.
Place the pork shoulder strips into a bowel, pour over the remaining marinade and give it a good mix, making sure to thoroughly coat.
Cover with a bees wax wrap and marinade in the fridge for around 48 hours (minimum 8).Loading gallery media… - Set a small fire at the back of the BBQ, with a sheet of foil at the front to catch all the drips.
I’m using the Kamado Joe Divide & Conquer system here, with the accessory rack to hold my skewers.
Preheat to around 130°C (265°F) then add a small chunk of cherry wood. - Skewer the pork strips at one end, 3-4 per
skewer .
- Hang the skewers in the BBQ over the foil to catch any drips.
Close the dome and cook for 30 minutes, baste and rotate. - Then 20 minutes, baste and rotate.
Cook for a further 15-30 minutes until slightly charred around the edges.
- Remove from the kamado and rest in a warm place for about 15 minutes.
- Slice up the Char Siu and serve on a bed of rice with some stir-fried vegetables
Notes
- Get these handy skewers here.
What I Used For This Recipe
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