It’s that succulent, bright red char siu pork loin you’ve seen before! You’ve probably tried it and you know it’s just as mouthwateringly delicious as it looks. This is the authentic home recipe of a Chinese cook done by one of the top Pitmasters in the game. Let’s get started…
What you’ll need
- 1/4 Cup low sodium soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp honey
- 1 tsp Chinese Five Spice
- 2 Tbsp rice wine
- 2 Tbsp red yeast rice powder
- 4 cloves of garlic (peeled and sliced)
- 3-4 inches ginger (sliced)
Juicy Char Siu Pork Loin Recipe
First up, creating the sauce, which is also what we’ll use for brining the pork loin. For this, mix the soy sauce, oyster sauce, honey, rice wine, red yeast rice powder and Five Spice in a small bowl and whisk everything together.
Next up, we’ll prepare our pork loin. Trim off any excess fat from the fat cap and loose flaps of meat that might burn during cooking. If you own a meat tenderizer, use that before placing the loin in the marinade.
Get a food-grade Ziploc bag that’s large enough for the pork loin. Place the meat inside the bag, then pour in the brine/sauce (save 3 Tablespoons for later before doing so). Also place the sliced garlic cloves and ginger in the bag. Seal the bag, removing as much air as possible. Let the meat marinate in the sauce for 8-12 hours (or overnight).
The next day, set up your smoker for cooking at 250ºF. Use either a deflector plate or cook over indirect heat. The target temperature is 150ºF at the core of the pork loin.
When core temp reaches around 120ºF), bump up the cooking temp to more of a roast, to get a nice crust on the outside.
A bit later, nearing the end of the cook, mix 3 Tablespoons of warm honey with the 3 Tbsp of sauce saved earlier. Use this mix to baste the pork.
Once core temp hits 145ºF, remove it from the heat, lightly tent it in foil and let it rest for 15-20 minutes.
Slice and serve.
We hope you enjoy this char siu pork loin!
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