Wondering how to bring the bold, savory flavors of Chinese barbecue to your backyard grill? You’re in the right place. We’ve gathered 26 irresistible pork recipes that transform classic dishes into smoky, sweet, and sticky masterpieces perfect for your next cookout. Get ready to fire up the grill and impress everyone with these mouthwatering twists on beloved favorites—your summer menu is about to get a major upgrade.
Char Siu (Chinese BBQ Pork)
Kind of like that irresistible takeout container you can’t wait to open, Char Siu is the sweet, sticky, and deeply savory Chinese BBQ pork that has become a weeknight hero in my kitchen. I love making a big batch on Sundays—the aroma of five-spice and honey caramelizing in the oven is pure comfort, and it means delicious leftovers for quick rice bowls or noodle stir-fries all week long.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs pork shoulder, cut into 1-inch thick strips
– ¼ cup granulated sugar
– ¼ cup unpasteurized honey
– ¼ cup naturally brewed soy sauce
– 2 tbsp Shaoxing wine
– 1 tbsp toasted sesame oil
– 2 tsp five-spice powder
– 4 cloves garlic, finely minced
– 1 tbsp freshly grated ginger
– 2 tbsp hoisin sauce
– 1 tbsp red fermented bean curd, mashed (for authentic color)
– 1 tbsp neutral oil with a high smoke point (e.g., avocado oil)
Instructions
1. In a medium mixing bowl, whisk together the granulated sugar, unpasteurized honey, naturally brewed soy sauce, Shaoxing wine, toasted sesame oil, five-spice powder, finely minced garlic, freshly grated ginger, hoisin sauce, and mashed red fermented bean curd until fully combined into a marinade.
2. Place the 1-inch thick strips of pork shoulder into a large, resealable plastic bag or non-reactive container, and pour the marinade over the pork, ensuring all pieces are thoroughly coated.
3. Seal the bag or cover the container and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to penetrate the meat deeply.
4. Preheat your oven to 375°F (190°C) and line a rimmed baking sheet with aluminum foil for easy cleanup.
5. Remove the pork from the marinade, letting any excess drip off, and reserve the remaining marinade in a small saucepan.
6. Heat 1 tbsp of neutral, high-smoke-point oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
7. Sear the pork strips for 2-3 minutes per side, until a golden-brown crust forms, working in batches to avoid overcrowding the pan.
8. Transfer the seared pork to the prepared baking sheet, arranging the strips in a single layer without touching.
9. Bring the reserved marinade to a boil over medium heat, then reduce to a simmer and cook for 5 minutes until slightly thickened to create a basting glaze.
10. Brush the pork generously with the glaze and roast in the preheated oven for 20 minutes.
11. Flip the pork strips, brush again with the glaze, and continue roasting for an additional 20-25 minutes, until the internal temperature reaches 145°F (63°C) and the exterior is glossy and caramelized.
12. Remove the pork from the oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
13. Slice the pork against the grain into ¼-inch thick pieces.
But the magic is in that perfect balance—tender, juicy meat with a slightly chewy, sticky-sweet crust that glistens. I love it piled high over steamed jasmine rice with a drizzle of the reduced glaze, or thinly sliced and tucked into fluffy bao buns with quick-pickled vegetables for a textural contrast that’s utterly addictive.
Sticky Chinese BBQ Pork Ribs
Finally, after years of searching for the perfect sticky-sweet ribs that rival my favorite takeout spot, I’ve landed on this foolproof recipe that’s become a weekly staple in our house—my secret? A long, slow bake that lets the flavors truly meld.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 racks (about 4 lbs) of St. Louis-style pork ribs, membrane removed
– 1/2 cup hoisin sauce
– 1/3 cup honey
– 1/4 cup low-sodium soy sauce
– 3 tbsp rice vinegar
– 2 tbsp toasted sesame oil
– 4 garlic cloves, finely minced
– 1 tbsp freshly grated ginger
– 1 tsp Chinese five-spice powder
– 1/2 tsp freshly ground black pepper
– 2 tbsp thinly sliced scallions, for garnish
– 1 tbsp toasted sesame seeds, for garnish
Instructions
1. Preheat your oven to 275°F and line a large rimmed baking sheet with aluminum foil.
2. Pat the St. Louis-style pork ribs completely dry with paper towels to ensure a better sear and sauce adhesion.
3. In a medium bowl, whisk together the hoisin sauce, honey, low-sodium soy sauce, rice vinegar, toasted sesame oil, finely minced garlic cloves, freshly grated ginger, Chinese five-spice powder, and freshly ground black pepper until fully combined.
4. Place the ribs on the prepared baking sheet and brush them generously on all sides with about two-thirds of the sauce mixture, reserving the remainder.
5. Tightly cover the baking sheet with another layer of aluminum foil, creating a sealed packet to trap steam and keep the ribs moist during cooking.
6. Bake the ribs at 275°F for 2 hours, until the meat is tender and easily pulls away from the bone when tested with a fork.
7. Carefully remove the top foil and increase the oven temperature to 400°F.
8. Brush the ribs with the reserved sauce and return them to the oven, uncovered, for 25–30 minutes, basting once halfway through, until the sauce is caramelized and sticky.
9. Transfer the ribs to a cutting board and let them rest for 10 minutes to allow the juices to redistribute.
10. Slice the ribs between the bones, garnish with thinly sliced scallions and toasted sesame seeds, and serve immediately.
Caramelized to a glossy, deep mahogany finish, these ribs offer a perfect balance of sweet, savory, and aromatic spices, with meat so tender it falls cleanly off the bone. I love pairing them with a simple cucumber salad to cut through the richness, or shredding the leftovers into fried rice the next day for an easy twist.
Honey Glazed BBQ Chinese Pork Belly
Perfectly caramelized pork belly has been my ultimate comfort food since my college days, when my roommate’s grandmother would mail us care packages of her legendary Chinese-style pork. I’ve spent years tweaking that recipe, and this honey-glazed version—with its sticky-sweet exterior and melt-in-your-mouth interior—has become my go-to for summer gatherings. The secret lies in a slow roast that renders the fat beautifully, followed by a quick broil to create that irresistible crackling crust.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 2 hours 15 minutes
Ingredients
- 2 pounds pasture-raised pork belly, skin scored in a 1-inch diamond pattern
- 2 tablespoons toasted sesame oil
- 1/4 cup unpasteurized honey
- 1/3 cup naturally brewed soy sauce
- 3 tablespoons Shaoxing wine
- 4 cloves heirloom garlic, finely minced
- 1 tablespoon freshly grated ginger root
- 1 teaspoon Szechuan peppercorns, freshly ground
- 1/2 teaspoon five-spice powder
- 2 tablespoons rice vinegar
- 1 tablespoon clarified butter
- 1/4 cup thinly sliced scallions, green parts only
Instructions
- Pat the pork belly completely dry with paper towels, ensuring the scored skin is moisture-free.
- Combine sesame oil, honey, soy sauce, Shaoxing wine, minced garlic, grated ginger, ground Szechuan peppercorns, and five-spice powder in a medium bowl, whisking until emulsified.
- Place the pork belly in a shallow dish and pour three-quarters of the marinade over it, reserving the remainder. Rub the marinade into the meat, avoiding the skin. Cover and refrigerate for 20 minutes.
- Preheat your oven to 325°F (163°C) and position a rack in the center.
- Place the marinated pork belly on a wire rack set inside a rimmed baking sheet, skin-side up. Brush the skin lightly with rice vinegar.
- Roast for 1 hour and 45 minutes, until the internal temperature reaches 165°F (74°C) and the fat has rendered significantly.
- Increase the oven temperature to 450°F (232°C) and brush the pork skin with clarified butter. Roast for 15 minutes until the skin bubbles and crisps into crackling.
- Transfer the pork to a cutting board and let it rest for 10 minutes to allow the juices to redistribute.
- While resting, simmer the reserved marinade in a small saucepan over medium heat for 5 minutes until slightly thickened.
- Slice the pork belly into 1/2-inch thick pieces, drizzle with the reduced glaze, and garnish with sliced scallions.
What emerges from the oven is a masterpiece of contrasts: the crackling skin shatters with each bite, giving way to impossibly tender, flavorful meat that practically dissolves on your tongue. I love serving this over steamed jasmine rice to catch every drop of the glossy glaze, or slicing it thinly for bao buns with quick-pickled vegetables. The five-spice and Szechuan peppercorns create a warm, tingling depth that makes this far more interesting than standard barbecue.
BBQ Pork and Steamed Buns (Char Siu Bao)
Diving into the world of dim sum, there’s nothing quite like the comforting embrace of BBQ pork and steamed buns—a dish I first fell for during a rainy afternoon in Chinatown. These fluffy, pillowy buns cradling sweet-savory char siu are my go-to when I want to impress guests without spending all day in the kitchen, and I’ve tweaked this recipe over the years to nail that perfect balance of tender pork and airy dough.
Serving: 12 buns | Pre Time: 90 minutes (includes dough rising) | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless pork shoulder, trimmed and cut into 1-inch cubes
– ¼ cup hoisin sauce
– 2 tablespoons dark soy sauce
– 2 tablespoons honey
– 1 tablespoon Shaoxing wine
– 1 teaspoon five-spice powder
– 2 cups all-purpose flour, sifted
– 1 teaspoon active dry yeast
– 1 tablespoon granulated sugar
– ¾ cup warm water (110°F)
– 1 tablespoon neutral oil (e.g., vegetable oil)
– 2 tablespoons cornstarch mixed with ¼ cup cold water (for slurry)
Instructions
1. In a medium bowl, combine the pork cubes with hoisin sauce, dark soy sauce, honey, Shaoxing wine, and five-spice powder, ensuring each piece is fully coated. Marinate at room temperature for 30 minutes to allow flavors to penetrate.
2. Transfer the marinated pork to a skillet over medium-high heat and cook for 8–10 minutes, stirring occasionally, until the pork is browned and caramelized, with an internal temperature of 145°F. Tip: Avoid overcrowding the skillet to ensure proper searing and caramelization.
3. Whisk the cornstarch slurry into the skillet, reduce heat to low, and simmer for 3–5 minutes until the sauce thickens to a glossy consistency that coats the pork. Remove from heat and let cool completely.
4. In a large mixing bowl, dissolve the active dry yeast and granulated sugar in the warm water (110°F), letting it sit for 5 minutes until frothy to activate the yeast.
5. Add the sifted all-purpose flour and neutral oil to the yeast mixture, kneading by hand for 8–10 minutes until a smooth, elastic dough forms that springs back when lightly pressed.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot (about 75°F) for 1 hour, or until doubled in size. Tip: A slightly warm oven (turned off) can speed up rising without overheating the dough.
7. Punch down the risen dough and divide it into 12 equal portions, rolling each into a ball and flattening into a 3-inch circle with slightly thicker centers.
8. Spoon 1 tablespoon of the cooled pork mixture into the center of each dough circle, pleating and pinching the edges to seal tightly into a bun shape. Tip: Keep unused dough covered with a damp cloth to prevent drying out while assembling.
9. Arrange the buns on parchment-lined steamer baskets, spacing them 1 inch apart, and let rest for 15 minutes for a final proof.
10. Steam the buns over boiling water on high heat for 12–15 minutes, until the dough is puffed, glossy, and firm to the touch. Avoid opening the steamer during cooking to prevent collapse.
11. Remove the buns from the steamer and let cool for 5 minutes before serving.
Finally, these buns offer a delightful contrast: the fluffy, slightly chewy exterior gives way to a rich, sticky-sweet pork filling that’s deeply aromatic from the five-spice. For a creative twist, I love serving them with a side of quick-pickled vegetables to cut through the richness, making each bite a perfect harmony of textures and flavors.
Spicy BBQ Szechuan Pork Skewers
Huddled around my backyard grill last summer, I discovered that the bold flavors of Szechuan cuisine could transform ordinary pork skewers into something extraordinary. After a bit of tinkering, I landed on this recipe that balances fiery heat with sweet, smoky barbecue—perfect for those who love a little adventure on their plate. Trust me, these skewers have become my go-to for impressing guests without spending all day in the kitchen.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
– 3 tablespoons Szechuan peppercorns, freshly ground
– 2 tablespoons gochujang paste
– ¼ cup dark brown sugar, firmly packed
– 3 tablespoons rice vinegar
– 2 tablespoons toasted sesame oil
– 4 cloves garlic, finely minced
– 1 tablespoon fresh ginger, grated
– ½ cup low-sodium soy sauce
– 2 tablespoons avocado oil
– 1 teaspoon kosher salt
– 8 bamboo skewers, soaked in water for 30 minutes
Instructions
1. In a medium mixing bowl, combine the ground Szechuan peppercorns, gochujang paste, dark brown sugar, rice vinegar, toasted sesame oil, minced garlic, grated ginger, low-sodium soy sauce, avocado oil, and kosher salt to create the marinade.
2. Add the pork shoulder cubes to the marinade, ensuring each piece is thoroughly coated, and refrigerate for 20 minutes to allow the flavors to penetrate.
3. While the pork marinates, soak the bamboo skewers in water to prevent burning during grilling.
4. Thread the marinated pork cubes onto the soaked skewers, leaving a small gap between pieces for even cooking.
5. Preheat a grill or grill pan to 425°F, ensuring the grates are clean and lightly oiled to avoid sticking.
6. Place the skewers on the grill and cook for 5–6 minutes, then flip and cook for an additional 5–6 minutes until the pork reaches an internal temperature of 145°F and develops a caramelized crust.
7. Remove the skewers from the grill and let them rest for 3 minutes to allow the juices to redistribute.
8. Serve immediately while hot.
Perfectly charred on the outside yet tender within, these skewers deliver a complex punch of numbing heat from the Szechuan peppercorns balanced by the gochujang’s savory depth. For a creative twist, I love pairing them with a cooling cucumber salad or wrapping them in crisp lettuce leaves for a handheld feast that’s as fun to eat as it is flavorful.
Chinese BBQ Pork Fried Rice
Gathering around the table for a comforting, savory meal is one of my favorite weeknight rituals, especially when it involves transforming leftover ingredients into something spectacular. This Chinese BBQ Pork Fried Rice is my go-to solution for using up that extra char siu from last night’s takeout, turning it into a vibrant, satisfying dish that’s ready in minutes. I love how the smoky-sweet pork mingles with the fluffy grains—it’s a humble yet deeply flavorful creation that always feels like a treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups day-old jasmine rice, chilled
– 8 ounces Chinese BBQ pork (char siu), finely diced
– 3 pasture-raised eggs, lightly beaten
– 1 cup frozen peas and carrots, thawed
– 3 tablespoons neutral oil (such as avocado oil)
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 2 cloves garlic, minced
– 2 green onions, thinly sliced
– 1 teaspoon toasted sesame oil
Instructions
1. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
2. Add 1 tablespoon of neutral oil and swirl to coat the surface evenly.
3. Pour in the lightly beaten pasture-raised eggs and scramble for 30–45 seconds until just set but still slightly runny, then transfer to a plate.
4. Add the remaining 2 tablespoons of neutral oil to the wok, followed by the minced garlic, and stir-fry for 15–20 seconds until fragrant but not browned.
5. Incorporate the finely diced Chinese BBQ pork and stir-fry for 1–2 minutes to warm through and develop a slight sear.
6. Add the thawed peas and carrots and cook for 1 minute, stirring constantly to prevent sticking.
7. Crumble the chilled day-old jasmine rice into the wok, breaking up any clumps with a spatula, and stir-fry for 2–3 minutes until each grain is separated and heated.
8. Drizzle the soy sauce and oyster sauce evenly over the rice, tossing continuously for 1 minute to ensure uniform coating.
9. Return the scrambled eggs to the wok, along with the thinly sliced green onions, and stir-fry for 30 seconds to combine.
10. Remove from heat and finish by stirring in the toasted sesame oil.
Every bite of this fried rice delivers a delightful contrast: the grains are distinct and slightly chewy, while the char siu adds a caramelized sweetness that balances the umami-rich sauces. For a creative twist, I sometimes top it with a fried egg or serve it alongside a simple cucumber salad to cut through the richness—it’s versatile enough to shine as a main course or a hearty side.
Sweet and Sticky BBQ Pork Spare Ribs
Just when I think I’ve mastered all the backyard barbecue classics, these sweet and sticky BBQ pork spare ribs come along and remind me why I fell in love with low-and-slow cooking in the first place. They’re the perfect balance of caramelized crust and fall-off-the-bone tenderness—the kind of dish that disappears before you can even snap a photo for the ‘gram. Trust me, I learned that the hard way last summer when my neighbors caught a whiff and practically invited themselves over.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 2 racks St. Louis-style pork spare ribs, membrane removed
– 1/4 cup Diamond Crystal kosher salt
– 2 tbsp freshly cracked black pepper
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper
– 1 cup apple cider vinegar
– 2 cups ketchup
– 1/2 cup dark brown sugar, packed
– 1/4 cup pure maple syrup
– 2 tbsp Worcestershire sauce
– 1 tbsp Dijon mustard
– 1 tsp liquid smoke
Instructions
1. Pat the St. Louis-style pork spare ribs completely dry with paper towels.
2. Combine 1/4 cup Diamond Crystal kosher salt, 2 tbsp freshly cracked black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp cayenne pepper in a small bowl to create a dry rub.
3. Apply the dry rub evenly to all surfaces of both racks of ribs, pressing gently to adhere.
4. Place the seasoned ribs on a wire rack set over a baking sheet and let them rest uncovered in the refrigerator for 25 minutes to allow the salt to penetrate.
5. Preheat your oven to 275°F while the ribs rest.
6. Transfer the baking sheet with the wire rack and ribs to the preheated oven.
7. Roast the ribs at 275°F for 2 hours and 30 minutes until the meat has pulled back from the bones by about 1/4 inch.
8. While the ribs roast, combine 1 cup apple cider vinegar, 2 cups ketchup, 1/2 cup packed dark brown sugar, 1/4 cup pure maple syrup, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, and 1 tsp liquid smoke in a medium saucepan over medium heat.
9. Bring the sauce mixture to a simmer, stirring frequently with a whisk to dissolve the sugar completely.
10. Reduce the heat to low and simmer the sauce uncovered for 15 minutes until it thickens to a glaze consistency that coats the back of a spoon.
11. Remove the ribs from the oven after 2 hours and 30 minutes and increase the oven temperature to 425°F.
12. Brush a generous layer of the prepared barbecue sauce over the top surface of both racks of ribs using a pastry brush.
13. Return the sauced ribs to the 425°F oven and roast for 10 minutes until the sauce is bubbling and caramelized.
14. Remove the ribs from the oven and let them rest on the wire rack for 10 minutes to allow the juices to redistribute.
15. Slice the ribs between the bones into individual portions using a sharp chef’s knife.
Caramelized to perfection, these ribs offer that signature tug when you bite into them before the meat yields completely. The glaze creates a lacquered finish that crackles slightly with each bite, giving way to pork that’s infused with smoke and spice. For a next-level presentation, stack them vertically on a platter with grilled corn and pickled red onions—the colors and textures make for a stunning centerpiece that tastes even better than it looks.
Hoisin Glazed BBQ Pork Tenderloin
Now, let me tell you about a dish that has become my go-to for impressing guests without spending hours in the kitchen: a succulent Hoisin Glazed BBQ Pork Tenderloin. I first tried a version at a friend’s potluck and have been tweaking it ever since to achieve that perfect balance of sweet, savory, and smoky. It’s the kind of recipe that feels fancy but is surprisingly straightforward, especially if you love playing with bold Asian-inspired flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5-pound) pork tenderloin, trimmed of silver skin
– 1/2 cup hoisin sauce
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 2 cloves garlic, minced
– 1 teaspoon freshly grated ginger
– 1/2 teaspoon Chinese five-spice powder
– 1 tablespoon neutral oil (such as avocado oil)
– 2 tablespoons thinly sliced scallions, for garnish
– 1 teaspoon toasted sesame seeds, for garnish
Instructions
1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin dry with paper towels to ensure a good sear.
3. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and Chinese five-spice powder until smooth.
4. Heat the neutral oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork tenderloin on all sides until golden brown, approximately 2-3 minutes per side.
6. Brush half of the hoisin glaze evenly over the seared pork using a pastry brush.
7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F for medium doneness.
8. Remove the skillet from the oven and let the pork rest on a cutting board for 5 minutes to allow juices to redistribute.
9. While resting, warm the remaining glaze in the skillet over low heat for 1-2 minutes until slightly thickened.
10. Slice the pork into 1/2-inch medallions and arrange on a serving platter.
11. Drizzle the warmed glaze over the sliced pork.
12. Garnish with thinly sliced scallions and toasted sesame seeds.
Vibrant and glossy, this pork tenderloin boasts a caramelized exterior that gives way to juicy, tender meat inside. The hoisin glaze adds a deep umami sweetness that pairs beautifully with steamed jasmine rice or crisp roasted vegetables. For a creative twist, I love shredding any leftovers and tossing them into lettuce wraps with extra scallions and a squeeze of lime.
Asian BBQ Pork Lettuce Wraps
Whenever I’m craving something fresh yet deeply savory, I turn to these Asian BBQ Pork Lettuce Wraps. They’re my go-to for a quick, interactive meal that always impresses guests, and the story behind them is simple: I first fell for them at a bustling night market and have been perfecting my home version ever since.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb pork shoulder, cut into ¼-inch dice
– 3 tbsp toasted sesame oil
– ¼ cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp freshly grated ginger
– 2 garlic cloves, minced
– 1 tbsp honey
– 1 head butter lettuce, leaves separated and washed
– ½ cup finely diced English cucumber
– ¼ cup thinly sliced scallions
– 2 tbsp toasted sesame seeds
Instructions
1. In a medium bowl, combine the diced pork shoulder with 1 tablespoon of toasted sesame oil, ensuring each piece is lightly coated.
2. Heat the remaining 2 tablespoons of toasted sesame oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the pork to the skillet in a single layer, cooking undisturbed for 3 minutes to develop a golden-brown sear on one side.
4. Stir the pork and continue cooking for 4–5 minutes, until it is fully cooked through and no pink remains, breaking up any clumps with a spatula.
5. Reduce the heat to medium and add the hoisin sauce, soy sauce, rice vinegar, freshly grated ginger, minced garlic, and honey to the skillet.
6. Stir the mixture constantly for 2–3 minutes, until the sauce thickens and coats the pork evenly, scraping the bottom of the skillet to incorporate any browned bits.
7. Remove the skillet from the heat and let the pork mixture rest for 5 minutes to allow the flavors to meld.
8. Arrange the butter lettuce leaves on a serving platter, spoon the warm pork mixture into each leaf, and top with finely diced English cucumber, thinly sliced scallions, and toasted sesame seeds.
Zesty and vibrant, these wraps offer a delightful contrast: the crisp, cool lettuce cradles the tender, sticky-sweet pork, while the cucumber and scallions add a refreshing crunch. For a creative twist, serve them with a side of pickled radishes or drizzle with a spicy sriracha mayo to elevate the heat.
Chinese BBQ Pork Banh Mi
You’d be surprised how often my craving for a perfectly balanced sandwich leads me straight to this Chinese BBQ Pork Banh Mi—a glorious mash-up of sweet, savory, and bright flavors that feels like a culinary hug. I first stumbled on the idea after a trip to a local Asian market, where the aroma of char siu pork stopped me in my tracks, and I knew it had to meet a crusty baguette. Now, it’s my go‑for when I want something impressive but totally doable on a busy weeknight.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb boneless pork shoulder, thinly sliced into ¼‑inch strips
– ¼ cup hoisin sauce
– 2 tbsp honey
– 1 tbsp Shaoxing wine
– 1 tsp five‑spice powder
– ½ tsp red food coloring (optional, for traditional hue)
– 4 Vietnamese‑style baguettes, each about 6 inches long
– ½ cup mayonnaise
– 1 tbsp Sriracha
– 1 cup daikon radish, julienned
– 1 cup carrot, julienned
– ¼ cup rice vinegar
– 1 tsp granulated sugar
– ½ tsp kosher salt
– ½ English cucumber, thinly sliced
– 4 sprigs fresh cilantro
– 2 jalapeños, thinly sliced (seeds removed for less heat)
Instructions
1. In a medium bowl, whisk together ¼ cup hoisin sauce, 2 tbsp honey, 1 tbsp Shaoxing wine, 1 tsp five‑spice powder, and ½ tsp red food coloring (if using) until fully combined to create the marinade.
2. Add 1 lb of thinly sliced pork shoulder to the marinade, tossing to coat every strip evenly, then cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
3. While the pork marinates, combine 1 cup julienned daikon radish, 1 cup julienned carrot, ¼ cup rice vinegar, 1 tsp granulated sugar, and ½ tsp kosher salt in a separate bowl, stirring until the sugar dissolves, and set aside to quick‑pickle for 10 minutes.
4. Preheat a grill pan or skillet over medium‑high heat until a drop of water sizzles upon contact, about 3 minutes.
5. Remove the pork from the marinade, shaking off excess, and arrange the strips in a single layer on the hot pan.
6. Cook the pork for 4–5 minutes per side, or until caramelized and charred at the edges and the internal temperature reaches 145°F on an instant‑read thermometer.
7. Transfer the cooked pork to a plate and tent loosely with aluminum foil to rest for 5 minutes, which helps retain juiciness.
8. Slice each 6‑inch Vietnamese‑style baguette horizontally, leaving one edge intact to form a hinge, and lightly toast them in a 350°F oven for 3–4 minutes until crisp.
9. In a small bowl, mix ½ cup mayonnaise with 1 tbsp Sriracha until smooth to create a spicy aioli.
10. Spread a generous layer of the Sriracha aioli evenly inside both halves of each toasted baguette.
11. Drain the quick‑pickled daikon and carrot mixture, squeezing gently to remove excess liquid.
12. Layer the bottom half of each baguette with sliced cooked pork, followed by pickled vegetables, thinly sliced English cucumber, fresh cilantro sprigs, and jalapeño slices.
13. Close the sandwiches gently, pressing down to compact the fillings without crushing the bread.
14. Present these sandwiches whole or slice them diagonally for easier handling. Perfectly crisp baguettes give way to tender, sweet‑and‑savory pork, while the pickled veggies and spicy aioli cut through with a refreshing, tangy kick. I love serving them with extra Sriracha on the side for those who crave more heat, or pairing them with a light, citrusy salad to round out the meal.
Grilled BBQ Pork Dumplings
My love for dumplings began during a summer barbecue where smoky flavors and handheld bites ruled the day, inspiring me to create these Grilled BBQ Pork Dumplings that perfectly bridge outdoor grilling and cozy comfort food. I often double the filling to freeze for busy weeks, a habit that saves dinner in a pinch.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground pasture-raised pork shoulder
– 24 round dumpling wrappers
– 1/2 cup finely chopped yellow onion
– 2 tbsp minced fresh ginger
– 2 cloves garlic, finely minced
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 1/4 cup thinly sliced scallions
– 2 tbsp clarified butter, melted
– 1/4 cup water for sealing
Instructions
1. In a large bowl, combine the ground pasture-raised pork shoulder, finely chopped yellow onion, minced fresh ginger, finely minced garlic, hoisin sauce, soy sauce, rice vinegar, and toasted sesame oil until fully incorporated. Tip: Chill the mixture for 15 minutes to make filling easier to handle.
2. Place a dumpling wrapper on a clean surface and spoon 1 tablespoon of the pork mixture into the center.
3. Dip your finger in water and moisten the edges of the wrapper.
4. Fold the wrapper in half to form a half-moon shape, pressing the edges firmly to seal, ensuring no air pockets remain. Tip: Pleat the edges for a decorative finish and tighter seal.
5. Repeat steps 2–4 until all wrappers and filling are used, placing finished dumplings on a parchment-lined tray.
6. Preheat a grill or grill pan to medium-high heat, approximately 400°F.
7. Brush the grill grates lightly with melted clarified butter to prevent sticking.
8. Arrange dumplings in a single layer on the grill, leaving space between them.
9. Grill for 4–5 minutes until the bottoms develop deep grill marks and turn golden brown.
10. Carefully flip each dumpling using tongs and grill for an additional 3–4 minutes until the other side is lightly charred and the pork is cooked through, reaching an internal temperature of 160°F. Tip: Avoid overcrowding to ensure even cooking and crispiness.
11. Transfer the grilled dumplings to a serving platter and garnish with thinly sliced scallions.
These dumplings boast a delightful contrast of crispy, smoky exteriors from the grill and juicy, savory interiors infused with BBQ notes. Try serving them with a side of spicy chili crisp or a cool cucumber salad to balance the richness, making them a standout for any casual gathering.
Chinese BBQ Pork Wonton Soup
Zesty and soul-warming, this Chinese BBQ Pork Wonton Soup is my ultimate comfort food hack for busy weeknights. Inspired by the bustling dim sum halls of my favorite Chinatown spot, I’ve streamlined the process so you can enjoy that same deep, savory broth and tender dumplings without the all-day simmer. It’s the perfect project for a lazy Sunday that yields delicious dividends all week long.
Serving: 4 | Pre Time: 35 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb Chinese BBQ pork (char siu), finely diced
– 24 square wonton wrappers
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp toasted sesame oil
– 1 tbsp freshly grated ginger
– 4 cups rich chicken stock
– 2 cups water
– 4 oz fresh baby spinach
– 3 scallions, thinly sliced on a bias
– 1 tsp white pepper
Instructions
1. In a medium bowl, combine the finely diced Chinese BBQ pork and the lightly beaten pasture-raised egg until the mixture just coheres.
2. Place 1 teaspoon of the pork filling in the center of a wonton wrapper.
3. Moisten the edges of the wrapper with water using your fingertip.
4. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal and expel any air pockets. Tip: For a classic shape, bring the two opposite corners of the long side together and pinch them firmly.
5. Repeat steps 2-4 until all filling and wrappers are used, placing finished wontons on a parchment-lined baking sheet.
6. In a large Dutch oven or heavy-bottomed pot, heat the toasted sesame oil over medium heat until it shimmers, about 90 seconds.
7. Add the freshly grated ginger and cook, stirring constantly, until fragrant, about 45 seconds.
8. Carefully pour in the rich chicken stock and water, then bring the liquid to a gentle simmer over medium-high heat.
9. Once simmering, reduce heat to maintain a bare simmer and carefully add the wontons in a single layer. Tip: Do not overcrowd the pot; cook in batches if necessary to prevent sticking.
10. Simmer the wontons undisturbed for 6-8 minutes, or until they float to the surface and the wrappers become translucent.
11. Using a slotted spoon, gently transfer the cooked wontons to a clean plate and cover loosely with foil.
12. Return the broth to a simmer and stir in the fresh baby spinach and white pepper until the spinach just wilts, about 1 minute.
13. Divide the cooked wontons among four deep bowls. Tip: For an elegant presentation, ladle the hot broth and spinach around, not directly over, the wontons to keep them intact.
14. Garnish each bowl generously with the thinly sliced scallions.
Nothing compares to the delicate, slippery texture of a homemade wonton giving way to the sweet, smoky pork. The broth, lightly fragrant with ginger and pepper, makes this soup feel both restorative and indulgent. For a creative twist, I love adding a drizzle of chili crisp or serving it alongside a simple cucumber salad for a complete, satisfying meal.
Sesame BBQ Pork Stir Fry
A sizzling wok and the sweet-savory aroma of sesame and barbecue sauce always transport me back to my college days, when I’d whip up this quick stir-fry between classes—it’s become my go-to weeknight dinner for its bold flavors and minimal cleanup. Today, I’m sharing my perfected Sesame BBQ Pork Stir Fry, a dish that balances tender pork with crisp vegetables in a glossy, umami-rich sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb pork tenderloin, thinly sliced against the grain
– 2 tbsp toasted sesame oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, finely grated
– 1 red bell pepper, julienned
– 1 cup snap peas, trimmed
– 1/2 cup low-sodium soy sauce
– 1/4 cup hoisin sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 2 tsp cornstarch
– 2 tbsp water
– 2 tbsp toasted sesame seeds
– 2 scallions, thinly sliced
– Cooked jasmine rice, for serving
Instructions
1. In a medium bowl, combine the sliced pork tenderloin with 1 tablespoon of toasted sesame oil, tossing to coat evenly.
2. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
3. Add the pork to the wok in a single layer, searing for 2–3 minutes per side until browned and cooked through, then transfer to a plate.
4. Reduce the heat to medium-high and add the remaining 1 tablespoon of toasted sesame oil to the wok.
5. Sauté the minced garlic and grated ginger for 30 seconds until fragrant, being careful not to burn them.
6. Add the julienned red bell pepper and trimmed snap peas, stir-frying for 3–4 minutes until crisp-tender.
7. In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, and honey until smooth.
8. Pour the sauce mixture into the wok, stirring to coat the vegetables, and bring to a simmer for 1 minute.
9. In a separate bowl, create a slurry by mixing the cornstarch with 2 tablespoons of water until no lumps remain.
10. Gradually stir the cornstarch slurry into the sauce, cooking for 1–2 minutes until thickened to a glossy consistency.
11. Return the seared pork to the wok, tossing everything together to heat through for 1 minute.
12. Remove from heat and garnish with toasted sesame seeds and sliced scallions.
13. Serve immediately over cooked jasmine rice.
Buttery-tender pork mingles with the crunch of vegetables in this stir-fry, while the sesame-laced sauce adds a deep, caramelized sweetness that clings perfectly to each bite. For a creative twist, try wrapping it in lettuce cups or pairing it with a side of quick-pickled cucumbers to cut through the richness.
BBQ Chinese Pork Spring Rolls
Huddled in my kitchen last week, I was craving something that combined the smoky depth of American barbecue with the delicate crunch of Asian street food—and these BBQ Chinese Pork Spring Rolls were born. Honestly, they’re the perfect fusion project for when you can’t decide between two culinary worlds, and they’ve quickly become my go-to for impromptu gatherings.
Serving: 12 rolls | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb Chinese-style BBQ pork (char siu), finely diced
– 2 cups finely shredded Napa cabbage
– 1 cup julienned carrots
– ½ cup thinly sliced scallions
– 2 tbsp hoisin sauce
– 1 tbsp oyster sauce
– 1 tsp toasted sesame oil
– 12 spring roll wrappers (8-inch square)
– 1 large pasture-raised egg, lightly beaten (for sealing)
– 4 cups peanut oil (for frying, 375°F)
– ¼ cup sweet chili sauce (for serving)
Instructions
1. In a large mixing bowl, combine the finely diced Chinese-style BBQ pork, shredded Napa cabbage, julienned carrots, and thinly sliced scallions.
2. Add the hoisin sauce, oyster sauce, and toasted sesame oil to the bowl, then toss the mixture thoroughly until all ingredients are evenly coated. Tip: Let this filling rest for 10 minutes to allow the flavors to meld—this prevents soggy wrappers later.
3. Lay one spring roll wrapper on a clean surface with a corner pointing toward you, keeping the remaining wrappers covered with a damp cloth to prevent drying.
4. Place 3 tablespoons of the filling in a horizontal line across the center of the wrapper, leaving a 1-inch border at the sides.
5. Fold the bottom corner over the filling, then tightly roll upward halfway. Tip: Roll firmly but gently to avoid tearing the delicate wrapper.
6. Fold the left and right corners inward toward the center, creating an envelope shape.
7. Brush the top corner of the wrapper lightly with the beaten pasture-raised egg to act as an adhesive.
8. Continue rolling upward tightly to seal the spring roll completely, pressing gently to ensure the egg-sealed edge adheres.
9. Repeat steps 3–8 with the remaining wrappers and filling, placing the finished rolls on a parchment-lined tray.
10. In a heavy-bottomed pot or deep fryer, heat the peanut oil to 375°F, using a deep-fry thermometer for accuracy. Tip: Maintain this temperature precisely to achieve a golden, blistered exterior without absorbing excess oil.
11. Carefully add 3–4 spring rolls to the hot oil, frying for 2–3 minutes until they turn a deep golden brown and become crisp, turning occasionally with tongs for even cooking.
12. Remove the fried spring rolls with a slotted spoon and drain on a wire rack set over a baking sheet—this keeps them crunchier than paper towels.
13. Repeat step 11 with the remaining rolls, allowing the oil to return to 375°F between batches.
14. Serve the spring rolls immediately while hot and crisp. Something magical happens when that smoky pork filling meets the shatteringly crisp wrapper—each bite is a textural symphony. For a creative twist, I love drizzling them with sweet chili sauce or pairing them with a tangy slaw to cut through the richness.
Chinese BBQ Pork Noodle Salad
Finally, after a long week of testing recipes, I stumbled upon this perfect fusion dish that combines the smoky-sweet flavors of Chinese BBQ pork with the fresh crunch of a noodle salad—it’s become my go-to for summer potlucks and quick weeknight dinners alike. As someone who loves meal prepping, I appreciate how the components can be made ahead and tossed together just before serving, making it both convenient and impressively vibrant.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 1 pound boneless pork shoulder, thinly sliced against the grain
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon five-spice powder
- 8 ounces dried rice noodles
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 English cucumber, julienned
- 2 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tablespoons roasted peanuts, crushed
Instructions
- In a medium bowl, whisk together the hoisin sauce, soy sauce, honey, and five-spice powder until fully combined.
- Add the thinly sliced pork shoulder to the bowl, tossing to coat each piece evenly in the marinade; cover and refrigerate for 15 minutes to allow the flavors to penetrate.
- While the pork marinates, bring a large pot of water to a rolling boil over high heat.
- Add the dried rice noodles to the boiling water and cook for 4–5 minutes, stirring occasionally, until they are tender but still slightly chewy (al dente).
- Drain the noodles in a colander and rinse under cold running water for 30 seconds to stop the cooking process and prevent sticking.
- Transfer the cooled noodles to a large mixing bowl and toss with the toasted sesame oil and rice vinegar to coat evenly.
- Heat a large skillet or wok over medium-high heat until a drop of water sizzles upon contact.
- Add the marinated pork slices in a single layer, cooking for 3–4 minutes per side until caramelized and cooked through with an internal temperature of 145°F.
- Remove the pork from the skillet and let it rest on a cutting board for 5 minutes before slicing into bite-sized strips.
- To the bowl with the noodles, add the julienned English cucumber, sliced scallions, and roughly chopped cilantro leaves, gently folding to combine.
- Arrange the noodle salad on a serving platter and top with the sliced BBQ pork and crushed roasted peanuts.
All at once, this dish delivers a satisfying contrast: the tender, savory pork pairs beautifully with the cool, crisp vegetables and springy noodles, while the peanuts add a delightful crunch. For a creative twist, serve it in lettuce cups as a handheld appetizer or double the recipe to feed a crowd—it’s versatile enough to shine at any gathering.
Cantonese BBQ Pork with Soy Sauce
Zesty and savory, this Cantonese BBQ Pork with Soy Sauce is a dish I crave whenever I need a comforting yet impressive meal—it reminds me of the bustling food markets I visited in San Francisco’s Chinatown, where the aroma of charred, glazed pork would waft through the air. I’ve adapted the recipe to work beautifully in a home kitchen, using simple techniques that deliver that signature sticky-sweet glaze and tender, juicy interior every time. Trust me, once you try this version, it’ll become a regular in your dinner rotation.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 pounds pork shoulder, cut into 1-inch thick strips
– ¼ cup light soy sauce
– 2 tablespoons dark soy sauce
– 3 tablespoons honey
– 1 tablespoon Shaoxing wine
– 2 cloves garlic, minced
– 1 teaspoon freshly grated ginger
– ½ teaspoon five-spice powder
– 1 tablespoon neutral oil (such as grapeseed oil)
– 2 tablespoons water
Instructions
1. In a medium bowl, combine ¼ cup light soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons honey, 1 tablespoon Shaoxing wine, 2 cloves minced garlic, 1 teaspoon freshly grated ginger, and ½ teaspoon five-spice powder to create the marinade.
2. Place 1.5 pounds of pork shoulder strips into the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 2 hours or overnight for deeper flavor penetration.
3. Preheat your oven to 375°F and line a baking sheet with aluminum foil for easy cleanup.
4. Remove the pork from the marinade, reserving the liquid in a small saucepan, and pat the pork dry with paper towels to promote better browning.
5. Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Sear the pork strips for 3-4 minutes per side until a golden-brown crust forms, working in batches to avoid overcrowding the pan.
7. Transfer the seared pork to the prepared baking sheet, arranging the strips in a single layer without touching.
8. Pour the reserved marinade into the saucepan, add 2 tablespoons of water, and bring to a simmer over medium heat, stirring constantly until slightly thickened, about 5 minutes.
9. Brush half of the reduced glaze over the pork strips, coating them evenly.
10. Roast the pork in the preheated oven at 375°F for 20 minutes, then flip the strips and brush with the remaining glaze.
11. Continue roasting for another 10-15 minutes until the internal temperature reaches 145°F and the glaze is caramelized and sticky.
12. Remove the pork from the oven and let it rest for 5 minutes before slicing against the grain into thin pieces.
Heavenly with its glossy, lacquered exterior and succulent, flavorful meat, this pork pairs wonderfully with steamed jasmine rice to soak up the rich sauce. For a creative twist, try serving it thinly sliced over a bed of crisp lettuce wraps with fresh herbs like cilantro and mint, adding a refreshing contrast to the deep, umami notes.
Conclusion
Craving something new for your grill? This collection of 26 BBQ Chinese pork recipes offers a delicious adventure, blending smoky barbecue with savory Asian flavors. We hope you find a new favorite to try! Share which recipe you love most in the comments below, and don’t forget to pin this article on Pinterest to save these tasty ideas for your next cookout.
