This is how to get your Chinese BBQ Pork fix – fast! It’s pork mince fried up using char siu sauce rather than marinating large pieces of pork. Sweet and savoury with a hint of five spice powder, it tastes just like the glaze on Chinese BBQ pork. Serve over rice for a quick dinner!
Chinese BBQ Pork Bowls
Recipes come into existence on this website in all sorts of ways. Sometimes they’re carefully planned, developed and tested to death with a specific goal in mind (like last Friday’s bagels). And sometimes they are impromptu recipes that came out of necessity, like today’s recipe, which was born only because I had a packet of pork mince in the fridge yesterday that needed using on that day and a desire to do something new with it than reaching for my quick ‘n easy faithfuls (Vietnamese Pork Bowls, Bun Cha (Vietnamese Meatballs) and Sausage Patties).
A quick rummage through the pantry, a sudden inspiration to use the marinade for Chinese BBQ Pork to fry up mince instead of marinating a pork roast, and here we are. A new recipe I thought tasted so good (and so quick to make), I had to share it!
(I really did film, photograph, edit and write this all up today. JB tested the recipe too, and we actually ended up making it 6 times in total, tweaking the sauce a bit until we were both happy with it. Proof it’s a seriously quick recipe!! 🙂 )
Ingredients in Chinese BBQ Pork Bowls
Here’s what you need to make this:
Pork mince (ground pork) – Use any fat % pork you want, though the higher the fat, the juicier your meat. 🙂 This recipe should also work nicely with chicken and turkey meat, but the sauce is probably a little lighter than ideal for beef and lamb (which are “meatier” tasting). Bear in mind though that chicken and turkey are leaner so the meat will be be a little drier.
Garlic and onion – Essential flavour base for this otherwise simple recipe, please don’t skip these.
Hoisin (dark not orange) – Proper hoisin sauce is a dark brown colour, almost as brown as oyster sauce. I use Lee Kum Kee and Panda brands. Hoisin sauce that is a more pale orange colour lacks proper flavour – I’m thinking specifically of Ayam Hoisin sauce here in Sydney. It tastes almost like a plum sauce, it’s very odd.
Chinese Five Spice Powder – A blend you can find at any grocery store these days, made up of (gasp shock horror!) five spices! This is the signature spicing flavour of Chinese BBQ Pork.
Dark soy sauce – This colours the pork a dark brown colour as well as adding salt and soy flavour. It can be substituted with all purpose soy or sauce, but double the quantity and note that the pork colour won’t be as dark brown as pictured, and the pork will have a touch less flavour than it should. If you could add a slosh of Mirin or Chinese cooking wine to compensate, you’d make me happy. 🙂
White pepper – White rather than black pepper is typically the default pepper for Chinese cooking, but it’s not a big deal in this recipe, just substitute with black if you don’t have it.
Red food colouring (OPTIONAL!!!) – This is to give the pork a faint red hue like you get with Chinese BBQ Pork! But it’s absolutely optional. I just added it for a bit of fun!
How to make Chinese BBQ Pork Bowls
Make sure to caramelise the pork well! It really makes a difference here.
Sauce – Mix the ingredients together in a small bowl.
Sauté – Heat the oil in a non-stick pan over high heat. Sauté the onion and garlic until the onion is tinged golden on the edges, about 1 1/2 to 2 minutes.
Cook pork – Add the pork and cook, breaking it up as you go, until you no longer see pink.
Sauce – Pour in the sauce.
Caramelise! Then cook the pork, still on high heat, for a good 2 to 3 minutes until the sauce is absorbed by the pork and the pork caramelises. The more the pork caramelises, the better the flavour!
Serve over rice and sprinkle with green onion or sesame seeds.
Because the pork is quite boldly flavoured, I like to just add fresh slices of cucumber and tomato or shredded carrot on the side. Quick, simple, and refreshing against the strong flavour of the pork.
Steamed greens like broccoli, beans or snow peas would also go great – anything really. If you want a quick Asian dressing to add a bit of flavour to the greens, try this Asian Sesame Dressing.
Oh! And I forgot to take a photo, but another way you could serve this is in lettuce wrap form. Add rice to fill it out, or for a lower carb-option, it would be terrific with some Vietnamese pickled carrots and daikon (radish).
Hope you enjoy! – Nagi x
Watch how to make it
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Quick Chinese BBQ Pork Bowls
Ingredients
- 1 tbsp oil
- 1/2 onion , chopped
- 2 garlic cloves , finely minced
- 500g/ 1 lb pork mince / ground pork (or chicken or turkey)
Sauce:
- 1 tbsp (tightly packed) brown sugar (or 1 1/2 tbsp honey)
- 3 tbsp hoisin sauce (avoid orange hoisin eg. Ayam, Note 1)
- 1 tbsp dark soy sauce (Note 2)
- 3/4 tsp Chinese five spice powder
- Pinch white pepper , or black pepper
- 1/8 tsp red food colouring , optional (for touch of Chinese BBQ Pork colour!)
Serving:
- White rice
- Green onion , finely sliced, and/or white sesame seeds
- Fresh veggies for the side – cucumber slices , tomato, grated carrot, steamed broccoli
Instructions
ABBREVIATED RECIPE:
- Sauté onion and garlic, cook pork, add sauce, cook until caramelised. Serve over rice!
FULL RECIPE:
- Sauce – Mix the Sauce ingredients in a small bowl.
- Sauté – Heat the oil over high heat in a large non-stick pan. Add the onion and garlic, and cook for 1 1/2 minutes until the onion edge are tinged with gold.
- Cook pork – Add the pork and cook, breaking it up as you go, until you no longer see pink. Add the Sauce and cook aggressively on high heat for a good 2 to 3 minutes until the sauce evaporates and the pork mince caramelises. The stronger the heat, the better the caramelisation, the tastier your pork!
- Serve over rice with fresh veg of choice, sprinkled with green onion or sesame seeds.
Recipe Notes:
Nutrition Information:
Life of Jaffle
Wise people told me that after losing your soul dog, you would doubt if you could ever love another as much but you had to have faith, that one day you would wake up and realise your heart had made room.
For me that moment was an hour before I left for the airport for a 3 week holiday to Norway, when the separation anxiety set in. This naughty, mischievous boy has well and truly stolen my heart.
(Oh what, you didn’t know I was away for the last three weeks! 😉 I worked very hard to keep recipes coming while I was away so you wouldn’t know!! And to be honest, it is hard for me to stay away completely so I was still answering questions. I really try to switch off, but I can’t! Might have to send me to Everest or somewhere with ZERO reception for that to happen!).
I just made this. It was great for a work night 25 minutes start to finish. I used fermented carrots and ginger as I thought the rich salt pork could stand a bit of pickle. Next time I will quick pickle the cukes as well.
Very tasty. Came together very quickly. Thx Nagi
Was going to make one of your other ground pork Asian recipes when this came across my socials. Had some pork so gave it a try. Had to make my own five spice (HT Woks of Life) and it was very good. My 15 y/o was raving. Just need some veggies On the side next time.
Made this tonight, actually had to run out and get 5 spice powder. Glad I did because I’ll be making this again. My husband loved it and I can’t wait to cook it for my Chinese friends. They’re sure to approve!
very nice
The first dog is like the first kiss. Unforgettable. My first dog left a deep paw print in my heart. He was a mud, a rescued senior dog, and our bond was strong. I lost him in 1990 after only five years, and even now, so many years later, I still think about him often (don’t tell our dogs, please. They are special too, but in a different way.)
Jaffle has already put a paw print in your heart, right beside Dozer. I will watch you guys from afar with a smile, and on days like today, when the recipe looks yummy but my dietary restrictions say “No, No, No,” I focus on Jaffle.
Worked into the house after work and smelt something amazing. My wife got notification of this new recipe while at supermarket and literally picked up the ingredients than and there.
Normally she doesn’t like to cook meat dishes but this was easy to follow and taste soooo good. I literally smashed through the leftovers, should have saved some for next day lunch…
Recommend!
Dear Nagi, there is always lots of room in a loving heart! For dogs and everything else. The space is as big as you want it to be. Dozer will always be there, don’t worry, you are not “betraying” him with Jaffle 😅
Ground pork is very hard to find where I live in Maine, I really can’t stand ground poultry, and I have a TON of ground beef in the freezer. I’d love to adapt this for beef. You mentioned that the sauce is a bit light for beef. So, if you were going to adapt it for beef, what changes would you make?
Hi Drew, ground pork is hard to find where I live so I just buy boneless pork chops and put them in the food processor!
I don’t have a food processor, grinder or blender, and I really don’t want to do it by hand. I’d really rather use beef, which is why I asked about modifications to the sauce to make beef suitable.
Awesome Nagi, just downright awesome! I love these quick Asian bowls, this reminds me of your Asian beef bowl – cheap, quick, easy and damn tasty. Keep ’em coming Nagi
Every time I look Jaffle has grown so much! He is a giant boy now. Still an adorable baby, though! Thanks for this recipe – going to try it tonight!
Thanks for the subs! UGH I wish I didn’t have so many food sensitivities 😬! I LOVED lo mein and there IS no dark GF soy sauce! Bragg’s liquid aminos add a bit more punch so in recipes like these, I would add some with my GF Lee Kum Kee & I also use Lee Kum Kee vegan oyster & shoaxing. Because of you, I found that I had a HUGE Asian market about 1/2 mile from my house! And you helped me LEARN to cook Asian since I HAVE to cook all of my food 🙏! & Many others 😘 Any other tips for us GF (& me dairy free, peanut free, nightshade free) for Kapow!?! So happy Jaffle came into your life! My soul dog was Dakota. I’m finally ready for a dog, but my many chronic health issues aren’t 😭.
With your descriptions and pics, I can smell just how great this will taste.
Pets feel the love we have for them and give it right back🐾💕
I was under the impression that red food colour was bad for you. Am I missing something? Did that change and it is now safe? Thanks
I’ve checked a few brands of gel food colouring in the UK – nothing unusual or harmful to health as far as I’m aware (unless you have a mild allergy aka intolerance to xanthan gum). In reality, you’re consuming a tiny amount of food colouring per serving, per day, so again unless you have a severe allergy, it’s not going to harm you. I’d be more concerned by microwaving plastic containers or the growing evidence on pesticides (citrus zest is now deemed not safe for consumption due to the pesticides (endocrine/hormone disrupter, cancer causing)!!) – cumulative effects.
Thank-you !!
If you Google toxic food coloring, it will show the scientific evidence of these additives causing tumors, DNA damage, etc., so it isn’t conjecture. Also, people have sensitivities as well as literally everybody living with or managing the entire contamination load from the foods we eat and what they tell us, omit, etc. However, telling someone it is safe when science has proven otherwise (in the U. S.) might be advice that could endanger them. We all need to make our own choices for cumulative load management…or just ignore all the science and do whatever. Nagi and her mom look perfectly healthy to me without micromanaging but what do we know about anything anymore? 🙆♂️🤷 For myself, I opt for organics wherever possible and avoid toxics where able, allowing for some leeway here because it is impossible to be sterile everywhere. Nagi’s recipes are extra phenomenal with organic ingredients! When I converted, I was amazed at how much more/better flavor the organics had.
Food standards are a bit different in the US versus here in Australia
No, you’re still right Red dyes #3 & 40, along with the yellow #5 and blue lake #1 &2. She usually puts the coloring as optional.
Oh Nagi, every animal deserves a truly loving and devoted soul like you!! I am glad you’ve bonded so well with Jaffle and he fills your heart with love! Also glad you were able to get away for a little while!
Made this for dinner tonight – was perfect, and really quick to put together too.
Thank you for including a sub for the hoisin, it was delicious! We have a sesame allergy in the family and really appreciated your extra thought and suggestion here so that the whole family could enjoy 🤗
Hi Nagi, ahh your post has brought tears to my eyes. I know exactly what you mean, we lost our Maxi two years ago (Labrador), he was our soul dog for sure. We didn’t think we could love another doggie as much and it broke our hearts to lose him although we had two younger Labs ❤️❤️ who we love just as much. He left such a gap in our life and two months after we lost him a little working Cocker Spaniel needed a home who was 3 months old. Yes you guessed, we took him on board and think Maxi sent him to us; some may find that silly but we truly believe he did. We haven’t looked back and he now part of our family and loved just as much. Dozer had a wonderful life and was loved very much; I don’t think we replace our doggies at all as they are all individual souls so Jaffle will also be loved so very much by you and be part of your family – he looks a beautiful boy 💙🐾💙
Susan, it’s not silly. When I lost my Brownie, a month later I got a little Springer Spaniel puppy who was black and white. Later I noticed he had a little brown patch of hair on the back of his head. I always thought Brownie sent him. I lost Riley in March. Two days later Eddie came into my life unexpectedly. He has a little white patch on his head. He was a gift of comfort sent by Riley. Dogs bring such joy to our lives, even after they are gone.
Just, Yum!!!!!
Hope you give it a go Tracy! It’s ridiculously good for something so quick! – N x
Norway is gorgeous. Don’t need to sneak off…you have been thru a Lot this year and deserve a vacation, or two! Lol…Dozer 2.0 = Jaffle. I see that your mischief man is growing perfectly into those earlier shoes…er, paws.
This recipe would also be perfect to top your Baked Fried Rice, also very quick and easy. I usually multiply the Char Siu recipe, cube the extra 3 portions, and freeze them for adding to the Baked Fried Rice (“Emergency “Dump & Bake” Fried Rice,” omitting the bacon for Char Siu stirred in when taken out of oven & fluffed) for a super easy BBQ Pork Fried Rice. I would either dump the mince on top after fluffing the rice, or simply add it when serving, as shown in the recipe here. “Loading” the fried rice with cooked veg you need/want to use up, stirred in after the rice is done cooking, would make a quick & easy meal that hits all the checkmarks and an easy side to accompany this delicious recipe that speaks my kitchen language – quick & easy!
Ha! Jaffle is certainly growing into Dozer’s shoes, though he’s putting his own naughty spin on things! 😂 And I LOVE your idea of using this pork with the baked fried rice! What a brilliant shortcut for BBQ pork fried rice. Might have to steal that idea! – N x
Steal away! A Chinese restaurant midtown growing up made BBQ Pork Fried Rice. Their secret was either butter or ghee finishing toss on the rice…and it was incomparably luscious. Their chicken rice was great, but those sweet/salty nuggets of pork remain my favorite?
You are always welcome to steal my shortcuts or re-imaginings (doubling the one-pan chicken & gravy and making a pot pie with half of it). 💌💝
This pork/rice combo could also be enjoyed in lettuce leaves or as a wrap!
Norway! Norway? Did you really say Norway 🙂 ? You must have eaten as well as seen the sights . . . oh my, the recipes won’t just be kept in the holiday files, pretty please! Remember I come from ‘that’ part of the world . . . well, sort’of nearby ! As far as the hugely tasty and practical pork mince is concerned – just love the recipe so easy to make . . . yup, I’m the one who will reach for the lettuce leaf first and foremost and love it to bits I am certain 🙂 !
YES Norway!! And you bet I ate my way around the country! 😂 So many wonderful things I want to recreate at home. And I think the lettuce cups might actually be my favourite way to eat this pork too – all that freshness with the sticky pork! – N x