COOK IT.
In a large bowl, combine the marinade ingredients. Trim the pork, removing excess fat and silverskin. Place the pork into a nonreactive dish, coating thoroughly with the marinade.
Marinate in the refrigerator for at least 2 and up to 8 hours.
Set your charcoal barbecue up for indirect grilling, by layering some unlit charcoal along the walls of the barbecue, leaving an opening in the center. Place a drip tray or pan in the middle between the two layers of charcoal and fill it with warm water. Ignite a half load of charcoal and, once ashed over, divide the lit charcoal between the two piles of unlit. Replace the cooking grids to the highest layer. Close the lid and allow the barbecue to heat to 325°F (163°C).
Remove the pork from the marinade, reserving the marinade, and place the pork over the drip pan. Close the lid and allow the pork to slowly cook for around 30 minutes.
While waiting, pour the marinade into a saucepan and the additional ¼ cup of honey. Bring the mixture to a simmer until the marinade thickens and becomes saucy.
After 30 minutes, begin basting the pork with the sauce every 20 minutes until the pork reaches an internal temperature of 205°F (96°C) and the marinade has become caramelized and lightly charred.
Rest the meat for at least 15 minutes before slicing and serving over rice with your favorite seasonal vegetables.
Nail that craving with this easy-to-make Charcoal Grilled Pork Char Siu recipe. Fun and delicious, you can save the leftovers in the freezer for an easy-to-grab meal. What’s your favorite takeout food to make on the barbecue? Share your barbecue takeout recipes, ideas, and photos on our social pages like Facebook and TikTok , using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!