If you’re craving savory, sweet, and slightly spicy pork with that irresistible glossy finish, this Chinese BBQ Pork Recipe has got you covered. It’s the kind of dish I love to make when I want something impressive but not complicated, perfect for a cozy family dinner or to share with friends on a weekend gathering. The tender pork cubes soak up the marinade deeply, creating layers of flavor that really sing.
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Why You’ll Love This
This Chinese BBQ Pork Recipe delivers that perfect balance of sweet and savory with a hint of heat, all wrapped up in a tender but crisp bite that keeps everyone coming back for more.
- Reliable Texture, Great Flavor: Cubing the pork helps it cook evenly while soaking up the marinade beautifully for juicy, tender bites every time.
- Crisp–Golden Finish: A topping of sugar caramelizes in the oven, adding a toasty, golden crust that you’ll love flicking off your fork.
- Pantry-Friendly Ingredients: It uses common sauces like hoisin and oyster plus simple spices you probably already have on hand.
- Weeknight Easy, Weekend Worthy: With an easy marinade and quick oven bake, this recipe works great for last-minute dinners and also shines at your next dinner party.
Ingredient Snapshot
For this Chinese BBQ Pork Recipe, quality ingredients make all the difference — especially your pork and sauces. The great news? You don’t need any fancy specialty items to nail it.
- Boneless pork shoulder or butt: Look for well-marbled cuts; the fat keeps the pork juicy and adds flavor during cooking.
- Hoisin sauce: Adds that signature sweet and tangy notes; check labels for one without preservatives if possible.
- Soy sauce: Choose a naturally brewed soy sauce for richer umami depth.
- Oyster sauce: Brings a subtle briny sweetness that rounds out the marinade perfectly.
- Granulated sugar: Essential for that caramelized crust; using regular sugar works best here.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Chinese BBQ Pork Recipe
Step 1 — Set Up & Season
Start by cutting your pork into roughly 1-inch cubes—this will help the meat cook faster and allow all those delicious flavors to soak in evenly. Toss the pork cubes into a bowl, then whisk together hoisin, soy, oyster sauce, minced garlic, red pepper flakes, garlic powder, and black pepper in another bowl. Pour that fragrant mixture over the pork and give it a good toss so every piece is coated. Cover it tightly with plastic wrap or foil and pop it in the fridge to marinate for at least 8 hours or overnight; this is where your pork really absorbs those bold flavors.
Step 2 — Sear, Toast, or Mix
For this recipe, instead of searing on the stovetop, we keep things simple by baking. Preheat your oven to 375°F and line a large 9×13 baking sheet with parchment paper or foil. Spread your marinated pork evenly across the sheet, making sure the pieces aren’t crowded—this helps them cook evenly and caramelize beautifully. Then sprinkle granulated sugar evenly on top—this sugar is the magic key to that glossy, crispy crust you’ll savor. It’s like a gentle toast in the oven’s heat.
Step 3 — Finish for Best Texture
Bake the pork in the preheated oven for 20 to 25 minutes, or until the internal temperature hits 145°F. You’ll notice the sauce bubbles and the sugar starts to caramelize, turning a beautiful dark amber. If you want to kick it up a notch, set your oven to broil and give each side 3 to 4 minutes under the heat to get extra-charred edges—watch it carefully to avoid burning. This step adds that toasty finish I’m obsessed with, and you’ll love the contrast it brings to the tender interior.
Smart Little Tips
Having made this Chinese BBQ Pork Recipe many times, I’ve learned a few tricks that always help the flavor and texture to shine through perfectly.
- Doneness Cue: When the pork cubes are firm but still juicy, and the internal thermometer reads 145°F, you’re right on point.
- Temperature Trick: Bringing the marinated pork to room temperature before baking ensures even cooking and juicier meat.
- Make-Ahead Move: Marinating overnight intensifies the flavors, and you can even prep the sugar topping ahead—keep it in an airtight container until use.
- Avoid This Pitfall: Don’t skip the sugar topping; it’s essential for that iconic crispy-sweet crust.
Serving Ideas
Finishing Touches
To finish, sprinkle sliced fresh green onions over your Chinese BBQ Pork. They add a pop of vibrant color and a mild oniony freshness that cuts through the richness beautifully. I like to drizzle a little extra hoisin sauce on the side for dipping—it feels indulgent and extra tasty!
Pair It With
You’ll enjoy pairing this savory pork with sticky jasmine rice or fragrant steamed white rice to soak up the sauce. For balance, a side of lightly sautéed bok choy or a crisp cucumber salad adds a fresh, crunchy contrast that brightens the meal.
Easy Plating Upgrades
For a weeknight meal, just plating the pork over rice and garnishing with green onion works beautifully. If you want to impress friends, serve it on a wooden board with small bowls of pickled vegetables, fresh herbs like cilantro, and sliced chilies for extra heat—you’ll love how the vibrant colors make it look as good as it tastes.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover Chinese BBQ Pork in an airtight container in the fridge for up to 3 days. The pork stays tender, though the crispness from the sugar crust softens—still delicious but less toasty.
Freezing Tips
This recipe freezes well if you wrap the pork tightly to avoid freezer burn. Freeze in a sealed container or bag for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.
Reheating Chinese BBQ Pork Recipe Without Drying Out
To reheat, lay the pork on a baking sheet, cover loosely with foil, and warm in a 300°F oven for 10–15 minutes until heated through—this keeps the meat moist. Alternatively, microwave in short bursts with a damp paper towel over the pork to trap steam. For a quick crisp-up, a minute or two under the broiler after reheating adds back some crunch without drying it out.
Frequently Asked Questions
You can, but pork shoulder has more fat, which keeps the meat juicy and flavorful. Pork loin is leaner and can dry out faster, so if using loin, watch the cooking time carefully and consider adding a little oil or extra marinade.
Very important! The granulated sugar caramelizes during baking to form that signature sticky, glossy crust that makes Chinese BBQ Pork so irresistible. Skipping it means losing that wonderful texture and flavor contrast.
While slow cooking can tenderize pork, the crusty finish comes from baking with sugar under high heat. You could slow cook the pork with the marinade, then broil it briefly to achieve the caramelized exterior.
Sticky rice or jasmine rice is classic and great for soaking up sauce. Steamed or sautéed greens like bok choy or Chinese broccoli add freshness. A crunchy cucumber salad adds a refreshing contrast.
Final Thoughts
This Chinese BBQ Pork Recipe is my go-to whenever I want that satisfying mix of sticky, savory, tender pork that feels special but comes together without stress. Once you’ve tried it, I’m sure you’ll keep coming back for those golden, caramelized bites and the easy prep that fits any weeknight or weekend plan. Trust me, it’s one of those dishes worth mastering in your kitchen — your friends and family will thank you every time.
PrintPrint Recipe
Chinese BBQ Pork Recipe
A flavorful Chinese BBQ Pork recipe featuring marinated cubed pork shoulder baked to perfection with a sweet and savory sauce, finished with a delicious crispy 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
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
Additional Ingredients
- ¼ cup granulated sugar
- 3 green onions, sliced, for garnish
Instructions
- Prepare the Pork: Cut the pork into 1 inch by 1 inch cubes. This size allows the pork to cook faster and absorb the marinade evenly. Set the pork aside.
- Make the Marinade: In a separate 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 Pork: Add the cubed pork to the marinade and toss well to coat all pieces evenly. Cover the bowl with plastic wrap or foil and refrigerate for 8 hours or overnight to allow the flavors to develop.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F. Line a large 9×13 inch baking sheet with parchment paper or foil for easy cleanup.
- Arrange Pork on Baking Sheet: Spread the marinated pork and sauce evenly on the prepared baking sheet. Sprinkle the granulated sugar evenly over the top. This sugar will help form a delicious crust as the pork bakes.
- 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 cooked through.
- Optional Broiling for Crispiness: If you prefer a charred, crispy exterior, turn the oven to broil and broil the pork for 3 to 4 minutes per side (6 to 8 minutes total) once fully cooked. Keep a close eye to avoid burning.
- Garnish and Serve: Remove the pork from the oven, garnish with sliced green onions, and serve warm with sticky rice or your favorite side dish.
Notes
- Marinating overnight enhances flavor but 8 hours is sufficient if pressed for time.
- Use a meat thermometer to ensure safe and perfect doneness at 145°F.
- Broiling is optional to add extra crispiness and char to the pork.
- Substitute granulated sugar with brown sugar for a deeper caramel flavor.
- If you prefer less heat, reduce or omit crushed red pepper flakes.
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