Chinese BBQ Pork Recipe

If you’re craving something that hits all the right notes—sweet, savory, a hint of spice—and melts in your mouth, this Chinese BBQ Pork Recipe is your new go-to. I absolutely love how it turns out every single time: tender, juicy, with that addictively sticky glaze you’ll want to spoon over everything. Stick around, and I’ll share all my secrets so you can nail this delicious dish at home!

this Recipe

Ingredients You’ll Need

Every ingredient in this Chinese BBQ Pork Recipe has a role to play in balancing sweet, salty, and umami goodness. When shopping, look for good quality hoisin and oyster sauce as they really boost the flavor depth.

• Pork shoulder or butt: This cut has just the right mix of fat and meat to stay juicy and flavorful.
• Hoisin sauce: Adds that signature sweet and tangy kick—think of it as the backbone.
• Soy sauce: For saltiness and umami depth; low sodium works great if you want to keep it balanced.
• Oyster sauce: A rich, savory boost that deepens the marinade.
• Garlic: Freshly minced for that punch of aromatic flavor.
• Crushed red pepper flakes: Just enough heat to keep things interesting without overpowering.
• Garlic powder: Amplifies garlic flavor beautifully without being too sharp.
• Black pepper: Adds mild warmth and complexity.
• Granulated sugar: Sprinkled on top during baking to create that irresistible caramelized crust.
• Green onions: Freshly sliced, perfect for garnish and a pop of color.

Variations

This Chinese BBQ Pork Recipe is great as is, but I often like to tweak it up depending on what I’m in the mood for—or what’s in my pantry. Feel free to play around with these ideas and make it your own.

• Spicy kick: When I want more heat, I double the crushed red pepper flakes or add a dash of sriracha to the marinade—it wakes up the flavor beautifully.
• Sweet swap: If you prefer less sweetness, I reduce the sugar slightly or substitute brown sugar for a deeper, molasses-like flavor.
• Charcoal flavor: For an authentic smoky taste, try finishing the pork on a hot grill instead of the oven broiler—just keep an eye so it doesn’t burn.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce and oyster sauce—this swap keeps the flavors close to the original.

How to Make Chinese BBQ Pork Recipe

Step 1: Cube the Pork for Maximum Flavor

Start by cutting your pork shoulder or butt into roughly 1-inch cubes. This little trick helps the meat cook evenly and lets the marinade seep into every nook and cranny. When I first tried making this dish with larger chunks, some bites were bland—cubing totally solves that problem!

Step 2: Whisk Up the Marinade and Marinate Well

Mix hoisin sauce, soy sauce, oyster sauce, minced garlic, crushed red pepper flakes, garlic powder, and black pepper in a bowl. Toss in your cubed pork and make sure every piece is coated well. Cover it tightly and pop it in the fridge for at least 8 hours or overnight. I promise, this is where the magic happens—the longer it marinates, the better the flavor.

Step 3: Bake and Sugar Crust Creation

Preheat your oven to 375°F and line a 9×13 baking sheet with parchment or foil—makes cleanup so much easier. Spread your marinated pork and sauce in a single layer on the sheet. Then sprinkle granulated sugar all over the top. While baking for about 20 to 25 minutes, the sugar melts and crisps, forming that signature crust that’s so satisfying.

Step 4: Optional Broil for Extra Crispy Edges

Once your pork hits an internal temp of 145°F, you can eat it right away or take it up a notch by broiling for 3 to 4 minutes per side. This step adds that gorgeous char and caramelization that’ll make everyone think you ordered takeout. Just keep a close eye—it goes from perfect to burnt quickly under the broiler!

How to Serve Chinese BBQ Pork Recipe

Garnishes

I always finish this Chinese BBQ Pork with a sprinkle of fresh green onions—not just for color, but for that mild onion bite that cuts through the richness. Sometimes I add a light drizzle of toasted sesame oil to bring a subtle nuttiness that’s just dreamy. If you like a little heat, a few slivers of fresh chili work wonders too.

Side Dishes

This pork pairs beautifully with sticky jasmine rice or steamed white rice to soak up all those saucy juices. My family also loves it with simple stir-fried greens like bok choy or broccoli. For a fun twist, try serving it with fried noodles or even in bao buns for a handheld treat.

Creative Ways to Present

For special occasions, I like to arrange the Chinese BBQ Pork on a platter with colorful garnishes—sliced cucumbers, pickled carrots, and cilantro—to bring fresh contrast. You can even carve some extra roasted pork slices and dress them with a sprinkle of toasted sesame seeds for added crunch and visual appeal.

Make Ahead and Storage

Storing Leftovers

Leftover Chinese BBQ Pork keeps really well in an airtight container in the fridge for up to 3 days. I usually separate the pork from any liquid to avoid it getting soggy, then drizzle the sauce over when reheating. That way, it stays tender but not mushy.

Freezing

I’ve frozen portions before with great success! Just let the pork cool completely, portion it out into freezer-safe bags or containers, and freeze for up to 2 months. Whenever you’re ready, thaw overnight in the fridge, and you’re good to go.

Reheating

To reheat, I prefer warming the pork gently in a skillet over medium-low heat with a splash of water or broth to keep it moist. Avoid overheating to stop it from drying out. You can also reheat briefly in the oven or microwave if you’re in a hurry, but a skillet does wonders for texture and flavor.

FAQs

Final Thoughts

Honestly, this Chinese BBQ Pork Recipe has become a staple in my kitchen because it’s effortless but feels special every time I whip it up. Whether you’re cooking for a weeknight dinner or impressing guests, you’ll enjoy the flavors and texture—and trust me, the caramelized crust is worth every minute. Give it a try, and I can almost guarantee you’ll be asked for the recipe again and again!

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