Chinese BBQ Pork

Chinese BBQ Pork

Ready in 45 minutes

Sweet and savory, this pork is just simply put.... delicious.

Tip: Another recipe with the exact-same name "Chinese BBQ Pork" ranks higher.

5 avg, 1 review(s) 100% would make again


Are you making this? 
1 tsp Garlic; minced
1 tsp shallot; minced
2 lbs pork loin; or pork shoulder
4 tbsp maltose sugar
2 tbsp honey
1 tsp hoisin sauce
1 tbsp sweet soy sauce (the thick black sweet kind)
1 tsp Chinese five spice powder
1 tbsp rice wine
1 white pepper; to taste
1 sesame oil; to taste
1 Salt; to taste

Original recipe makes 2 Servings



BBQ Pork:

Tenderize the pork by piercing the entire surface, top and bottom, repeatedly with a fork.

Rub the minced garlic and shallot all over the meat; set aside.

BBQ Pork Caramel Sauce:

Cook together remaining ingredients, stirring constantly, until sauce thickens; set aside to let cool.

Note: To prevent sauce from sticking or burning, you may wish to cook in a double boiler on medium-low heat.

BBQ Pork:

Marinade pork in 1/2 to 2/3 of the prepared caramel sauce for at least 20 minutes (preferably overnight).

Pan-fry marinated meat over medium-high heat until both sides are nicely browned. Cover and let it cook on medium-low heat for an additional 20-30 minutes.

Baste some glaze over the meat 5 minutes before finish time.

Pour the remaining caramel sauce over the meat after cutting it into serving size.


Added on Award Medal
Calories Per Serving: 995 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

"I recommend following it with this recipe  " mermaiden mermaiden

Link in another recipe. What would you serve with this?

Reviews for Chinese BBQ Pork

I'd rate it:

sign in to add your comment



Add yours!

I didn't have any shallots so I just minced an entire green onion instead. Worked great. I didn't have time to go by an Asian market to look for maltose so I just used sugar instead, which worked fine, though it may be a bit sweeter (honey is normally a better substitute). With mine I used about a teaspoon or so of sesame oil, a generous sprinkle of the pepper and a light dusting of salt... Also, I used sake wine. I only marinated for 20 minutes, then used the pork in Singapore Mai-Fun. Even through that curry/ginger sauce I could still taste the wonderful flavor. Because of the dish I was creating this for, I chopped the pork into chunks before preparing (after forking) so this cut down on the cooking time, too. [I posted this recipe.]
mermaiden 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free