Chinese BBQ Pork


Hi my name is Dave and I am a pork addict. And one of my favorite ways to eat it are those red sticky little chunks of heaven that you can get at most Chinese places. They were almost always readily available on the buffet of one particular place I used to frequent. On a side note I try to stay away from buffets these days. The temptation to gorge is high in me, and having lost over 100 lbs and finally feeling healthy again, well I kind of want to maintain that. Anyhoo, when the said buffet suddenly removed them from the regular rotation I decided to attempt to reproduce them on my own. The owner of the place would not give up his recipe, not surprising, so I started breaking down flavors and techniques trying to find the right mix. Now I know I probably could have just Googled it and come up with a thousand variations, but where is the sport in that. So after A year or so of trial and error this is the formula I came up with and it satisfies the beastie with me and I can enjoy them in the comfort of my own home.

Here is the ingredient list for the magic sauce. This makes enough for about 2 lbs of meat the way I do it. Here is a handy calculator I use if you need to make more or less.

1/2 Cup Soy Sauce

1/3 Cup Light Brown Sugar

1/3 Cup Honey( please not the stuff from the bear) 

1/3 Cup Ketchup

1/4 Cup Mirin( sweetened Saki)

2 tsps Chinese 5 Spice

2 Tbsp Hoisin Sauce 

Now if you absolutely have to have the red color to them you can add a couple tsps of food coloring. I don’t, it adds nothing to the flavor.

Start with about 2 lbs of pork. I find the Boston Butt works Best for my taste, A tenderloin would also be a good choice.

Slice the meat into strips to the size of your liking, then put into a ziplock bag. In a sauce pan Combine all the ingredients, no particular order, and stir well over med low heat until the Brown Sugar is melted and the sauce is just warm. Pour the sauce into the bag with the meat, force out the air, and seal. Put this into the fridge and forget about it for at least 2 hrs. Overnight is best if you want superior flavor.

Preheat a wok and add a little oil to the bottom. Remove meat from the bag, shake off the excess Sauce, and add to the wok in small batches, moving the cooked meat up the sides and adding the new to the bottom till it is cooked through. Once the meat is to your desired doneness( the food cops will tell you 165 degrees internal temp for pork) add the sauce into the Wok and combine. Heating the sauce through. Once this is done remove from the heat and let rest for a bit just to let the sauce get it’s body back. Serve this over white rice with some other Chinese sides and you’ve got yourself a dinner.

This Recipe and more will be in my upcoming cookbook. Which is in the works.

Cook from the heart, and taste the love 

4 Comments Add yours

  1. atkokosplace says:

    Brilliant! Thank you for the recipe! I am going to tab this so I can make it sometime this week! I’d leave out the food coloring too! Thanks again, Koko


    1. Dave D says:

      Thanks for reading!! Enjoy.

      Liked by 1 person

  2. This sounds so good I am going to have to try this. Do you think it would work if I grill or smoke the pork instead of frying it in the wok? I know it will change the flavor, but grilling makes everything better.


  3. Kathleen says:

    Oh this sounds so great!! Can’t wait until your cook book is ready…if it isn’t already. Going to give this one a go soon.


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