If you're craving bold, sweet, and savory flavors all wrapped up in tender meat, this Chinese BBQ Pork Recipe might become your new favorite. It's a classic dish perfect for weeknight dinners or casual gatherings when you want something impressive but actually easy to make. The magic here is in that sticky, caramelized glaze that clings to juicy pork, bringing out layers of deliciousness every bite.
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Why This Recipe Works
What sets this Chinese BBQ Pork Recipe apart is the perfect balance of sweet, salty, and umami notes that soak deep into tender pork cubes thanks to an overnight marinade. The baking and broiling steps let you achieve that irresistible glossy caramel crust, just like you'd get in a traditional Chinese barbecue joint.
- Consistent Texture: Cutting the pork into uniform cubes helps the meat cook evenly and soak in all those beautiful flavors.
- Deep, Balanced Flavor: Layers of hoisin, soy, oyster sauce, and spices work together to create that signature Chinese BBQ taste.
- Simple Ingredients: You don't need fancy items-basic pantry staples and a few sauces deliver big results.
- Fast Prep, Big Payoff: The overnight marinade does the heavy lifting, so when it's bake time, you're minutes away from dinner.
Ingredient Game Plan
Keeping your ingredient list straightforward helps you focus on quality and flavor balance-especially in a Chinese BBQ Pork Recipe where every component counts. I like to pick fresh garlic and green onions to brighten the dish at the end, and don't skimp on the hoisin sauce since it really shapes the sticky glaze.
- Pork shoulder or butt: Choose well-marbled, boneless pork for juicy, tender results after baking.
- Hoisin sauce: The sweet and savory backbone of the marinade; look for a rich, thick variety.
- Soy sauce: Adds salty umami; low sodium helps control saltiness.
- Oyster sauce: Deepens the savory flavor and adds a subtle brininess.
- Granulated sugar: Critical for caramelization and the glossy finish.
- Fresh garlic: Provides pungent, aromatic warmth when minced right before mixing.
- Crushed red pepper flakes: A gentle kick to balance the sweetness.
- Green onions: Fresh garnish that adds color and mild onion flavor.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Chinese BBQ Pork Recipe
Step 1 - Prep & Season
Start by cutting your pork shoulder into roughly 1-inch cubes. This size lets the marinade work its magic evenly and shortens your cooking time. Once cubed, toss the pork in your homemade mixture of hoisin, soy, oyster sauce, plus garlic, crushed red pepper, garlic powder, and black pepper. Cover it up tight with plastic wrap or foil, and let it marinate in the fridge for at least 8 hours or overnight-this soaking time is where the flavor really deepens.
Step 2 - Build Flavor
After marinating, preheat your oven to 375°F, then line a large baking sheet with parchment paper or foil. Spread your marinated pork out in an even layer, making sure each piece has room to roast and caramelize. Sprinkle granulated sugar over the meat to help develop that classic sticky, glossy crust. You'll notice a wonderful toasty aroma as it cooks-don't rush this stage because it builds the flavor complexity you want.
Step 3 - Finish for Best Texture
Bake the pork for 20 to 25 minutes, aiming for an internal temperature of about 145°F for perfect tenderness and juiciness. If you want a little more char and caramelization for that takeout feel, switch your oven to broil at the end. Broil each side for 3 to 4 minutes until those edges are beautifully crisp and golden. Just keep a close eye to avoid burning-it happens fast under the broiler.
Pro Moves I Swear By
I've made this Chinese BBQ Pork Recipe plenty of times, and a couple of tweaks help me nail the texture and flavor every go-around.
- Doneness Cue: Look for golden edges forming around the pork cubes and an internal temp of 145°F for juicy but fully cooked pork.
- Temperature Trick: Let the meat come to room temperature before baking to avoid uneven cooking.
- Make-Ahead Move: Marinating overnight is non-negotiable-it multiplies flavor depth.
- Skip This Pitfall: Don't overcrowd the pan. Give meat pieces space so they can caramelize instead of steam.
Serve It Up
Finishing Touches
To finish your Chinese BBQ Pork Recipe, scatter freshly sliced green onions over the top. Their vibrant green color and fresh bite brighten the rich, sticky pork. I love serving this alongside fluffy, sticky steamed rice to soak up any leftover glaze on the plate-it's a simple but satisfying combo.
Great Pairings
Try some quick stir-fried bok choy or snap peas for a crisp, fresh contrast. A light cucumber salad with a dash of rice vinegar also pairs beautifully, cutting through the sweetness with some tang. These side dishes round out your meal with textures and flavors that keep every bite interesting.
Easy Plating Wins
For weekday dinners, a simple bowl of rice topped with the pork and some bright green onions is all you need. If you're aiming for a small gathering vibe, serve the pork sliced on a large platter with scattered scallions, extra hoisin sauce on the side, and maybe some toasted sesame seeds for crunch. Presentation is casual but inviting.
Make-Ahead & Storage
Storing Leftovers
Leftover Chinese BBQ Pork keeps well in an airtight container in the refrigerator for 3 to 4 days. You'll notice that the pork stays tender, but the glaze firms up slightly, which is normal. Reheat gently to avoid drying out.
Freezer Notes
This recipe freezes well if you store it in a freezer-safe container or bag. Thaw overnight in the fridge, and keep in mind the texture is best within 2 months. The glaze can separate slightly but rewets nicely when reheated.
Reheating Chinese BBQ Pork Recipe Without Drying Out
You can reheat leftovers in the microwave with a splash of water, covered loosely, to create a bit of steam. For better texture, wrap the pork in foil and warm in a 300°F oven until heated through, usually 10-15 minutes. Alternatively, a quick toss in the air fryer for 3-5 minutes refreshes the crisp caramelized edges without drying the meat out.
Frequently Asked Questions
I recommend using boneless pork shoulder or pork butt because their marbling keeps the meat tender and flavorful throughout baking.
Oyster sauce adds a distinctive depth, but if you don't have it, you can substitute with hoisin sauce plus a splash of fish sauce to mimic that umami richness.
For best flavor, marinate at least 8 hours or overnight. Shorter times won't allow the pork to absorb the marinade fully.
Broiling isn't required but highly recommended. It crisps and caramelizes the edges, giving you that authentic Chinese BBQ finish.
Final Thoughts
PrintComplete Recipe
Chinese BBQ Pork Recipe
Chinese BBQ Pork is a flavorful dish made with marinated cubed pork shoulder baked to perfection, featuring a sweet and savory glaze with a hint of spice, finished with a crispy charred crust and garnished with fresh green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
- Diet: Halal
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 and Garnish
- ¼ cup granulated sugar
- 3 green onions, sliced, for garnish
Instructions
- Prepare the Pork: Cut the pork into 1 inch by 1 inch cubes to ensure even cooking and better absorption of the marinade. Set the cubed meat aside.
- Marinate the Meat: In a bowl, whisk together hoisin sauce, soy sauce, oyster sauce, minced garlic, crushed red pepper flakes, garlic powder, and black pepper. Add the cubed pork and toss to coat evenly. Cover with plastic wrap or foil and refrigerate to marinate for 8 hours or overnight.
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F. Line a large 9×13 baking sheet with parchment paper or aluminum foil for easy cleanup.
- Arrange and Sugar Coat: Spread the marinated pork and sauce evenly on the prepared baking sheet. Sprinkle the granulated sugar evenly over the top to develop a caramelized crust while baking.
- Bake the Pork: Bake in the preheated oven for 25 minutes or until the pork reaches an internal temperature of 145°F, indicating it is fully cooked.
- Add a Crispy Finish: For extra char and crispiness, switch the oven to broil after baking and broil the pork for 3-4 minutes per side (6-8 minutes total), watching carefully to avoid burning.
- Garnish and Serve: Remove from oven and garnish with sliced green onions. Serve hot, ideally with sticky rice on the side.
Notes
- Marinating overnight enhances flavor and tenderness, but at least 8 hours is required.
- Using pork shoulder or butt ensures juicy, tender meat with enough fat for richness.
- If you prefer less spice, reduce the crushed red pepper flakes to ¼ tablespoon or omit them.
- Ensure the pork reaches an internal temperature of 145°F for food safety.
- Broiling is optional but recommended for texture and authentic BBQ-style char.
- Sticky rice pairs perfectly with this dish to balance the sweet and savory flavors.
- You can substitute soy sauce with low-sodium soy sauce for a lower salt version.
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