If you are looking to elevate your BBQ game, this Smoked Char Siu Pork Collar with Grilled Pineapple Relish is a must-try. The pork collar, also known as coppa, is incredibly well-marbled, which means it stays juicy and tender after hours in the pellet smoker.
Here, it is marinated overnight in a deeply savoury char siu-style sauce with hoisin, honey, Shaoxing wine, and fermented red bean curd (for that signature flavour and natural red hue).
After a low-and-slow smoke, it is finished hot and fast for that lacquered, caramelized char siu crust. Then it is sliced thick and topped with a bright Grilled Pineapple-Mint Relish that brings balance to the richness. It’s bold, a little unexpected, and built for anyone who loves that sweet-smoky-savoury edge.
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What is Char Siu?
Traditional Char Siu is a Cantonese-style barbecued pork known for its bold, sweet-and-savoury flavour and glossy, caramelized crust. The name literally means “fork-roasted” referring to how the cooking process of how the pork was traditionally skewered on long forks and roasted over an open fire or in a special oven.
Traditionally, it’s made with cuts like pork shoulder (Boston Butt) or pork collar (coppa), marinated in a mixture of hoisin sauce, soy, honey or sugar, Chinese five spice, Shaoxing wine, and sometimes red fermented bean curd for added depth.
In many versions, red food coloring is added to give the pork its signature red color, but in this recipe, we skip the artificial dye and let the fermented bean curd naturally enhance both the flavour and colour. We also smoke the pork low and slow for extra richness, then sear it hot for that classic sticky-charred finish. The result is a flavourful twist on a Cantonese classic, paired with a fresh pineapple-mint relish to brighten every bite.
Ingredients
Pork Coppa
- 2–2.5 lbs pork coppa (pork collar)
Char Siu Marinade
- Hoisin sauce
- Honey
- Chinese five-spice powder
- Shaoxing cooking wine (or dry sherry)
- Soy sauce
- Red fermented bean curd (optional for authenticity)
- Sesame oil
- Garlic cloves
- Grated ginger
Grilled Pineapple-Mint Relish
- Pineapple
- Avocado oil
- Red chili peppers (or Fresno)
- Fresh mint
- Rice wine vinegar
- Sugar
- Pinch of salt
See the recipe card below for quantities.
Instructions
Marinate the Pork
In a bowl, mix all marinade ingredients until well combined.
Place the pork coppa in a foil pan, resealable bag or container and pour the marinade over it, ensuring the meat is well-coated. Marinate overnight in the refrigerator for maximum flavour.
Prepare the Relish
Lightly brush pineapple slices with a neutral high-heat oil (like avocado or grapeseed oil). Grill over medium-high heat until caramelized, about 2–3 minutes per side.
Once cooled, remove the pineapple core, then dice into small pieces. Mix in a medium bowl with the chilis, mint, rice vinegar, sugar, and a pinch of salt.
Smoke the Pork
Lower the temperature of your pellet grill to 250°F (121°C).
Place the marinated pork on the upper grill grate and brush any excess marinade onto the pork. Place the foil pan below the pork and add a thin layer of water.
If your grill has a temperature probe, insert it into the thickest part of the meat, otherwise, we highly recommend you have a meat thermometer on hand to keep an eye on the temperature.
Smoke until the internal temperature reaches 180°F (82°C), the approximate total time is 5 hours and 30 minutes.
If the water evaporates from the tray, add another cup of water to maintain moisture.
Sear the Pork
Remove the pork from the smoker and increase the temperature to 600°F (316°C).
Once it reaches temperature, sear the smoked pork on all sides until a caramelized char develops.
Serve
Slice the pork into thick ½” slices.
Top with the chilled pineapple-mint relish for a burst of freshness and colour. Serve with a cucumber salad for a tangy contrast to the pork, and sweet potato rounds, glazed or roasted, to play off the pineapple relish nicely.
Sourcing the Best Ingredients
Great char siu starts with quality ingredients, and for this recipe, choosing the right cut of pork makes all the difference. Pork coppa (also called pork collar) can often be found at speciality butcher shops or well-stocked grocery stores. It’s worth asking your butcher directly; it may be labeled as shoulder butt or neck filet in some places. Look for well-marbled pieces around 2–2.5 lbs for the best texture and flavour.
Red fermented bean curd is a traditional ingredient that adds depth and a subtle reddish hue without relying on food colouring. You’ll usually find it in Asian grocery stores or online—it comes in small glass jars and keeps well in the fridge.
For the Shaoxing wine, aim for a variety labelled as “cooking wine” with salt already added, unless you’re buying premium drinking-grade Shaoxing. If unavailable, dry sherry makes a solid substitute.
Fresh, sweet pineapple is best for the relish, and don’t skip the mint and chili—they bring essential brightness and depth of flavor to the dish. Using high-quality soy sauce, hoisin, and sesame oil will elevate the marinade even more.
Sourcing well means fewer ingredients, bigger flavour, and a more rewarding cooking experience from start to finish.
What to Serve with Char Siu Pork
This smoked Char Siu pork and pineapple relish pairs beautifully with both simple sides and bold flavours. We served it here with:
- Cucumber Salad or pickled vegetables – for a tangy contrast to the rich pork
- Sweet potato rounds – glazed or roasted, they play off the pineapple relish nicely
Other sides to try:
- Garlic sautéed greens – like Chinese broccoli, bok choy, or spinach
- Steamed jasmine or sticky white rice – perfect for soaking up the sauce
- Coconut rice or lemongrass rice – if you’re going tropical
If you’re plating it restaurant-style, keep it simple and let the pork and relish shine. One or two sides can go a long way.
Tips & FAQs
A: Yes, pork shoulder or pork butt can be used as alternatives. However, cooking times may vary due to differences in thickness and fat content.
A: Store any leftover pork and relish separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork gently to maintain its juiciness.
If you enjoyed this Smoked Char Siu Recipe, try these:
- Crispy Roasted Duck (Peking Style)
- Chinese Five-Spicy Sticky Wild Boar Rib Racks
- Asian-Glazed Prime Rib Roast
- Shanghai-Style Braised Pork Belly
📖 Recipe
Smoked Char Siu Pork Collar with Grilled Pineapple Relish
Ingredients
Pork Coppa
- 2 –2.5 lbs pork coppa pork collar
Char Siu Marinade
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon Shaoxing cooking wine or dry sherry
- 1 tablespoon soy sauce
- 1 tablespoon red fermented bean curd optional for authenticity
- 1 teaspoon sesame oil
- 2 cloves garlic grated
- 1 teaspoon grated ginger
Grilled Pineapple-Mint Relish
- 1 pineapple sliced in ½” circles
- Avocado oil
- ¼ cup finely diced red chili or Fresno
- ¼ cup fresh mint chopped
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- Pinch of salt
Instructions
Marinate the Pork
- In a bowl, mix all marinade ingredients until well combined.
- Place the pork coppa in a foil pan, resealable bag or container and pour the marinade over it, ensuring the meat is well-coated.
- Marinate overnight in the refrigerator for maximum flavour.
Prepare the Relish
- Lightly brush pineapple slices with a neutral high-heat oil (like avocado or grapeseed oil).
- Grill over medium-high heat until caramelized, about 2–3 minutes per side.
- Once cooled, remove the pineapple core, then dice into small pieces. Mix in a medium bowl with the chilis, mint, rice vinegar, sugar, and a pinch of salt.
Smoke the Pork
- Lower the temperature of your pellet grill to 250°F (121°C).
- Place the marinated pork on the upper grill grate and brush any excess marinade onto the pork. Place a water tray below the pork.
- If your grill has a temperature probe, insert it into the thickest part of the meat, otherwise, we highly recommend you have a meat thermometer on hand to keep an eye on the temperature.
- Smoke until the internal temperature reaches 180°F (82°C), the approximate total time is 5 hours and 30 minutes.
- If the water evaporates from the tray, add another cup of water to maintain moisture.
Sear the Pork
- Remove the pork from the smoker and increase the temperature to 600°F (316°C).
- Once it reaches temperature, sear the smoked pork on all sides until a caramelized char develops.
Serve
- Slice the pork into thick ½” slices.
- Top with the chilled pineapple-mint relish for a burst of freshness and colour. Serve with a cucumber salad for a tangy contrast to the pork, and sweet potato rounds, glazed or roasted, to play off the pineapple relish nicely.
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