Smoked Char Siu Pork Chops with Five Spice Glaze
Center-cut pork chops marinated in a sweet and savory blend of hoisin, soy sauce, and Chinese five spice, then smoked low and slow. Basted with a honey-sweetened glaze and cooked until charred outside and tender inside, these chops deliver authentic char siu flavor with minimal hands-on time.
Ingredients
- 8 center-cut pork chops
- 1 cup granulated sugar
- ½ cup honey
- ¼ cup hoisin sauce
- ¼ cup soy saucetamari1:1soygluten-freesoy-freeFull guide →
- ¼ cup rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon Chinese five spice powderanise, cinnamon, clove, Sichuan pepper blend1:1neutral
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- ½ teaspoon ground white pepper
- 1 teaspoon red food coloringomit or use beet juice for colorvariesneutralFull guide →
- 1 shallot shallot, minced
- 6 clove garlic, minced
- 2 tablespoon fresh ginger, minced
- ¼ cup honey, for basting
Instructions
- 1
Combine shallot, garlic, ginger, sugar, honey, hoisin sauce, soy sauce, rice vinegar, sesame oil, five spice powder, white pepper, and red food coloring in a bowl and stir until sugar and spices dissolve.
- 2
Reserve half cup of marinade for glaze.
- 3
Place pork chops in a large resealable plastic bag and pour remaining marinade over them.
- 4
Close the bag, move chops to coat evenly, and refrigerate for 12 hours.
- 5
Preheat smoker or grill to 325 degrees F for indirect cooking.
- 6
Remove chops from marinade and place on cooking grate.
- 7
Cook indirectly for 15 minutes, then flip.
- 8
Combine reserved marinade with honey and brush over chops.
- 9
Continue flipping and brushing with glaze every 5 to 10 minutes until outside is charred and internal temperature reaches 150 to 155 degrees F.
- 10
Serve over steamed rice with grilled or stir-fried vegetables.
Tips
Marinate for the full 12 hours to develop deep flavor and tenderness.
Use indirect heat to prevent burning while allowing smoke to penetrate.
Internal temperature of 150-155 degrees F ensures pork remains juicy.
Good to Know
Refrigerate cooked pork chops in an airtight container for up to 3 days.
Marinade and pork chops can be prepared and refrigerated for up to 12 hours before cooking.
Serve over steamed rice with grilled or stir-fried vegetables.
Common Mistakes
Do not cook over direct high heat to avoid burnt exterior and undercooked interior.
Do not skip the 12-hour marinade to avoid tough, flavorless pork.
Substitutions
Gluten-Free Swaps
General Alternatives
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