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–+ servings
Slices of smoked char siu pork with a pineapple relish overtop and served with a cucumber salad and sweet potatoes.

Smoked Char Siu Pork Collar with Grilled Pineapple Relish

If you are looking to elevate your BBQ game, this Smoked Char Siu Pork Collar 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).
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Marinating time: 8-24 minutes (overnight recommended) 1 day
Total Time 1 day 5 hours 45 minutes
Course Dinner, Main Course
Cuisine Cantonese-style
Servings 4 -6

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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Keyword chinese smoked pork, pineapple relish, pineapple relish recipe, pork collar recipe, pork collar recipe chinese, smoked char siu
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