Chinese BBQ Pork Recipe is a delightful dish that brings sweet, savory, and smoky flavors to your table, perfect for weeknight dinners or casual gatherings. I love making this recipe when I want something with bold, familiar tastes but without a complicated process. You'll find it's a fantastic way to impress guests or simply enjoy a juicy, glossy pork treat any night of the week.
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What Sets This Apart
This Chinese BBQ Pork Recipe stands out because it balances the sweet, tangy, and savory dimensions perfectly with a straightforward marinating and roasting process. It's approachable, yet delivers that restaurant-quality red-hued pork that everyone loves.
- Consistent Results: Cubing the pork helps it cook evenly and soak up flavor uniformly every time.
- Rich, Balanced Flavor: Combining hoisin, oyster, soy sauce, and spices creates layers of umami with a touch of heat.
- Pantry-First Ingredients: You probably already have most of these sauces and spices on hand, making it super convenient.
- Weeknight Friendly: While the marinade is long, the active hands-on time is just minutes, so prep in advance and relax.
Ingredient Snapshot
Choosing quality ingredients makes all the difference in this Chinese BBQ Pork Recipe. I recommend fresh pork shoulder for tenderness and authentic Asian sauces for the depth of flavor that makes this recipe sing.
- Pork shoulder: Look for well-marbled, fresh pork shoulder or butt for juiciness.
- Hoisin sauce: Pick a good brand without too much added sugar or preservatives.
- Soy sauce: A naturally brewed soy sauce adds umami without overpowering.
- Oyster sauce: Adds savory depth - opt for Chinese-style for authentic taste.
- Garlic and spices: Fresh minced garlic and crushed red pepper flakes bring the perfect zing.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Chinese BBQ Pork Recipe
Step 1 - Prep & Season
Start by cutting your pork into one-inch cubes. This size lets the marinade seep in thoroughly while ensuring each bite cooks evenly. Toss the pork in a bowl and set it aside before mixing your marinade. This little prep pause ensures you don't accidentally over-tenderize the meat by over-cutting or rushing.
Step 2 - Build Flavor
Whisk together hoisin sauce, soy sauce, oyster sauce, minced garlic, crushed red pepper flakes, garlic powder, and black pepper. This combo creates a vibrant sauce base that coats every pork cube beautifully. Add the meat into this mix and toss to coat well, then cover and let it marinate in the fridge for at least 8 hours or overnight. I find overnight gives the best flavor depth, and you'll notice it brings a glossy, rich color to the pork.
Step 3 - Finish for Best Texture
Preheat your oven to 375°F and line a 9×13 baking sheet with parchment or foil for easy cleanup. Spread the pork pieces evenly on the tray, drizzle the leftover marinade over, then sprinkle the granulated sugar on top-this sugar layer is key for that classic BBQ crust. Bake for 20 to 25 minutes until the pork registers 145°F internally. For extra flavor and a touch of char, switch to broil at the end and crisp each side for 3-4 minutes. Watch carefully to avoid burning.
Cook's Notes & Tricks
After many attempts, I've nailed the perfect balance between tender inside and a slight crispy crust outside. Don't rush the marinating - that's the magic step. Also, keep a close watch during broiling since it goes from beautifully caramelized to burnt in seconds.
- Doneness Cue: Pork is done when internal temp reads 145°F and juices run clear.
- Temperature Trick: Use an instant-read thermometer for perfect timing to avoid drying.
- Make-Ahead Move: Marinate overnight, then bake right before serving for convenience.
- Avoid This Pitfall: Don't skip sugar topping - it's essential for authentic BBQ crust texture.
Serve & Enjoy
Finishing Touches
I love garnishing this Chinese BBQ Pork Recipe with sliced green onions - the fresh, sharp bite contrasts beautifully against the sweet-salty meat. A scattering of toasted sesame seeds adds an optional nutty crunch that's really satisfying. Serve this with fluffy sticky rice to soak up every delicious drop of sauce.
Pairs Beautifully With
You'll enjoy pairing this pork with simple steamed greens like bok choy or gai lan for a fresh counterpart. Light pickled vegetables add a tangy crunch that balances the rich pork, while a cold Asian-style cucumber salad refreshes the palate after every bite.
Simple Plating Wins
For a weeknight, pile the pork over rice with sliced green onions and a drizzle of the pan juices. On special occasions, arrange the pork in neat rows on a large platter, sprinkle with scallions and sesame seeds, and add a garnish of fresh herbs like cilantro. A side dish of steamed buns makes it feel extra festive.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover Chinese BBQ Pork in an airtight container in the refrigerator for up to 4 days. It stays juicy but may lose a bit of that crisp edge, so consider reheating with care to revive texture.
Freezing Tips
This recipe freezes well. Portion the pork into freezer-safe bags or containers, and thaw overnight in the fridge before reheating. The texture remains tender, though the crust will soften slightly after freezing.
Reheating Chinese BBQ Pork Recipe Without Drying Out
To reheat without drying out, gently warm the pork in a covered skillet over low heat with a splash of water or broth to create steam. Alternatively, microwave covered with a damp paper towel at 50% power in short bursts to retain moisture. The oven or air fryer works too-just avoid high heat for too long to keep the meat tender and avoid toughness.
Frequently Asked Questions
You can, but pork tenderloin is much leaner and cooks faster. The results won't have the same juicy, tender texture as shoulder, and it's easier to overcook. If you choose tenderloin, reduce cooking time and watch closely.
Marinate for at least 8 hours or overnight. This allows the flavors to deeply penetrate and tenderize the meat, giving that signature glossy finish and rich taste.
Yes, the sugar forms a lovely caramelized crust during baking that mimics traditional Chinese BBQ pork's slightly sweet, toasty exterior. Skipping sugar will change the texture and flavor profile noticeably.
Yes! Use gluten-free soy sauce and oyster sauce to keep this Chinese BBQ Pork Recipe safe for gluten sensitivities without sacrificing flavor.
Final Thoughts
PrintFull Recipe
Chinese BBQ Pork Recipe
Chinese BBQ Pork is a flavorful dish featuring tender pork shoulder marinated in a savory blend of hoisin, soy, and oyster sauces with garlic and spices, baked to perfection with a sweet crust and optionally broiled for extra char. Served garnished with green onions, it pairs wonderfully with sticky rice for an authentic Asian meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Ingredients
Meat
- 2 lb boneless pork shoulder or butt
Marinade
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 2 cloves garlic, minced
- ½ tablespoon crushed red pepper flakes
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Topping
- ¼ cup granulated sugar
- 3 green onions, sliced, for garnish
Instructions
- Prepare the pork: Cut the pork into 1 inch by 1 inch cubed pieces. Cubing the pork helps it cook faster and ensures the marinade penetrates evenly. Set aside the cubed pork.
- Make the marinade: In a bowl, whisk together hoisin sauce, soy sauce, oyster sauce, minced garlic, crushed red pepper flakes, garlic powder, and black pepper until well combined.
- Marinate the meat: Add the cubed pork to the marinade and toss to coat each piece thoroughly. Cover with plastic wrap or foil and refrigerate for 8 hours or overnight to allow the flavors to develop.
- Preheat oven and prepare baking sheet: Set your oven to 375°F (190°C). Line a large 9x13 inch baking sheet with parchment paper or aluminum foil to prevent sticking and ease cleanup.
- Arrange the meat on the baking sheet: Spread the marinated pork and sauce evenly on the prepared baking sheet, making sure the pieces lie in a single layer. Then sprinkle the granulated sugar evenly over the pork. The sugar will form a caramelized crust while baking.
- Bake the pork: Place the baking sheet in the oven and bake for 25 minutes, or until the pork reaches an internal temperature of 145°F, ensuring it is safely cooked yet juicy.
- Add char if desired: For extra crispy, charred edges, switch the oven setting to broil after baking. Broil the pork on each side for 3-4 minutes (6-8 minutes total), watching closely to prevent burning.
- Garnish and serve: Remove from oven and garnish with sliced green onions. Serve hot, ideally alongside sticky rice for a complete meal.
Notes
- Marinating overnight intensifies the flavor and tenderness of the pork.
- Using pork shoulder or butt ensures tender, juicy meat after cooking.
- Broiling at the end adds a delicious caramelized char but watch carefully to avoid burning.
- This dish pairs beautifully with steamed jasmine rice or sticky rice for authenticity.
- If you prefer less spice, reduce or omit the crushed red pepper flakes.
- For easier cleanup, use parchment paper instead of foil on the baking sheet.
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