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Chinese BBQ Pork Recipe

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5 from 3 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://hotsavors.com/chinese-bbq-pork-recipe/