• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Greedy Gourmet | Food & Travel Blog

Greedy Gourmet is an award winning food and travel blog. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs.

  • Home
  • Recipes
  • Travel
  • Pantry
    • Ingredient Substitutes
    • Q & A
    • Recipe Compilations
    • Cook By Ingredient
    • Quizzes
  • About
  • Work With Me
  • Contact
You are here: Home / Cooking Times / c) 1 - 2 hrs / Chinese BBQ Pork Stir-Fry

Chinese BBQ Pork Stir-Fry

23rd March 2008 - By Michelle Minnaar
This post may contain affiliate links.

FacebookTweetPinYummly
Jump to Recipe

Chinese BBQ Pork Stir-Fry

Happy Easter, everyone! The weather in UK is especially bad this weekend. At one stage Neil and I were standing at a window, hearing the wind howling from the cold North and analysed what exactly was falling. Was it snow, sleet or hail pattering hard on the windows? We still don’t know, but it melted quite quickly.

Our whole family is sitting with a stinking cold, each at a different stage. Neil’s got a sore throat, I’m having a snot-fest and Gabriel is drowning in his own phlegm. (Oops, I know this is a food site, sorry!) How do you tell a baby to cough? He seriously worried me last night when he woke up crying and struggling to breathe because he wasn’t coughing.

But then again I can’t complain too much. We’re all definitely in a much better place than last Easter. This time last year Neil slept at home alone, while Gabriel and I were stuck in hospital. With all the stitches I was barely able to sit on my butt and with painful tits the size of netballs had to shuffle over to the neonatal ICU every few hours to feed Gabriel who was struggling with his lungs. No fun, I tell you. Nah, this year I’ve got nothing to complain about.

I’d like to share my favourite Chinese recipe with you. Enjoy!

Chinese BBQ Pork Stir-Fry

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Chinese BBQ Pork Stir-fry


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 10 minutes
  • Yield: 6 1x
Print Recipe
Pin Recipe

Description

A flavourful BBQ pork stir fry recipe. Indulge yourself in these Chinese BBQ flavours, combining umami, salty, smoky and sweet aroma. For the sauce, you’ll need honey, molasses or malt extract as well as hoisin sauce. Enjoy with rice.


Scale

Ingredients

  • 120ml (½ cup) tomato sauce
  • 45ml (3 tbsp) hoisin sauce
  • 30ml (2 tbsp) honey
  • 15ml (1 tbsp) malt extract or molasses
  • 15ml (1 tbsp) chopped garlic
  • 30ml (2 tbsp) caster sugar
  • 10ml (2 tsp) five spice powder
  • 5ml (1 tsp) corn flour
  • 10ml (2 tsp) water
  • 2 pork fillets (tenderloin), weighing about 400g (14 oz) each
  • 30ml (2 tbsp) oil
  • 3 medium carrots, julienned
  • 3 medium courgettes (zucchinis/marrows), julienned
  • 6 mushrooms, thinly sliced

Instructions

  1. Combine the tomato sauce, hoisin sauce, honey, malt extract, garlic, sugar and five spice powder in a small pan. Dissolve the corn flour in the water and add to the mixture. Bring to the boil, then reduce to a simmer and stir for 2 minutes. Allow to cool.
  2. Trim the pork fillets, removing any fat or sinew from the outside. Place the pork fillets in dish with the sauce, turning to coat; cover and marinate for at least 30 minutes in the fridge. (I tend to marinate the fillets overnight.)
  3. Heat half the oil in a frying pan, add the pork fillet and cook until lightly browned all over. (Don’t forget to reserve the marinade!) Remove and place in an oven-proof dish and bake at 180°C (fan 160°C/356°F/gas 4) for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing the fillets thinly.
  4. While the fillets are cooking, prepare your vegetables.
  5. When you’ve finished slicing the pork, heat the remaining oil in a wok or large heavy-based pan. Add your vegetables and after a few minutes add the reserved marinade. When the vegetables are done to your desire, add the pork slice and stir thoroughly to get everything covered in the sauce.
  6. Serve immediately.

Notes

  • Serve with egg noodles or white rice like jasmine or basmati.
  • The vegetables listed above are just examples, if you prefer onions and peppers, by all means use them instead.
  • You don’t have to make a stir-fry. Simply halve the marinade, marinate the fillets, cook them in the oven and slice them thinly. These flavoursome slices of meat you can add to sandwiches for example.

Nutrition

  • Serving Size: 1 serving
  • Calories: 241
  • Sugar: 21.8 g
  • Sodium: 753 mg
  • Fat: 8.3 g
  • Saturated Fat: 2 g
  • Carbohydrates: 27.2 g
  • Fiber: 2.6 g
  • Protein: 15.5 g
  • Cholesterol: 27 mg

Did you make this recipe?

Tag @greedygourmet on Instagram and hashtag it #greedygourmet

FacebookTweetPinYummly

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Reader Interactions

Comments

  1. Rebecca says

    24th March 2008 at 11:46 pm

    Rest! Eat soup! I hope you all-and especially Gabriel get to feeling better soon! That feeling of not being able to do very much to alieviate their discomfort is awful. I do hope you’re better soon.

    Reply
  2. Kevin says

    25th March 2008 at 12:49 am

    The BBQ pork looks great and sounds nice and tasty.

    Reply
  3. NIna says

    27th March 2008 at 6:55 pm

    A lovely and tasty bowl of comfort food.

    Reply
  4. robyn says

    5th April 2008 at 6:20 pm

    having had this dish round michelles, i had to try it for myself! i made it for my partner and his brother and the both absolutely loved it! so easy to make and it looks and tastes so wonderful 🙂 feel better! x

    Reply
  5. Irritated says

    25th October 2009 at 12:42 am

    What temperature do you bake the pork at?

    Reply
  6. Chinese Recipes says

    18th November 2009 at 2:45 am

    Wow, the cooking way of this bbq is great and easy to cook, I’ll try it later and I hope it tastes delicious. Just one suggestion: If you add some cooking pictures it will be easier to follow!

    Reply
  7. Ian M says

    8th August 2010 at 3:47 pm

    Tried your Chinese BBQ pork. Used pork chops instead of loin to save money. Good, but the jury of 3 thought it was a bit sweet. (2 kinds of BBQ, sweet and hot, we like hot). FWIW, here’s the changes we made:

    BBQ sauce: per your recipe but omit caster sugar, add 1 tsp. cayenne or sharp paprika.

    We cut the chops into pieces before marinating them. Browned pieces in batches in wok with tongs and then placed on aluminum foil in oven.

    Reply
  8. Debbie says

    2nd July 2012 at 9:54 am

    Hi, I wanted to print the CHINESE BBq pork recipe, It printed out 10 pages. May I suggest you update the site so ONLY the recipe is printed, as I find this very waistful. Thanks.

    Reply
  9. Renil M. George says

    9th October 2017 at 4:02 pm

    My favorite BBQ is back. Yappi kai yay.

    ★★★★★

    Reply
  10. Elvin T. says

    23rd November 2019 at 10:15 am

    I want this right now.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

RECEIVE FAB RECIPES, WIN EXCLUSIVE PRIZES + MORE

Subscribe to my free newsletter and receive an eCookbook of my most popular recipes!

Footer

 

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

 

  • Home
  • About
  • Work With Me
  • Contact
  • Copyright, Privacy & Disclosure Policy
  • Food Photography
  • Recipe Development
  • Food Videography
  • Site Map

All photos found on Greedy Gourmet are available for licensing. Contact me for quotes. Alternatively, go to Stock Photos to see what's available.

Copyright Greedy Gourmet© 2007–2021