Chinese BBQ Pork

Chinese BBQ Pork

We made this Chinese BBQ pork fillet for our 100th live cook. The sauce is so good and with a succulent pork fillet it is stunning. Both Andrea and Helena commented they would be more than happy to have this as a Sunday roast.

They key to great pork is not overcooking it. We’ve all been taught to cook pork until it’s well done, and then cook it some more. There is no need for this, serve it at 63°C and you’ll be safe and amazed by how succulent it is.

Cooking surfaces

Cast Iron Grid

BBQ Temperature



    • 800g fillet of pork
    • 2 cloves garlic, crushed
    • 3 tbsp yellow bean sauce
    • 3 tbsp hoisin sauce
    • 3tbsp sugar
    • 2 star anise
    • 1/2 thumb ginger, grated
    • 2 tbsp rice wine vinegar
    • 1 tbsp Chinese five spice
    • 1 stick cinnamon, broken into 2 halves
    • 2 tbsp runny honey mixed with 2 tbsp warm water


    • I used the Big Green Egg small skillet and the EGGspander system to make my Egg half direct and half indirect. 


    The day before

      1. Mix all your ingredients except the honey and water in a bowl.
      2. Add your pork fillet and allow to marinade for 24 hours.

      On the day

      1. Setup your Big Green Egg for a half direct, half indirect cook using your EGGspander. I put a half stainless grid above my half baking stone on one side, and the other half stainless grid at the lowest level on the other side.
      2. Set your Egg to 180°C.
      3. Preheat a cast iron skillet on the indirect side.
      4. Add your pork fillet and cook for 15 minutes, having taken it out of the marinade.
      5. Baste your pork every 5 minutes with the marinade and occasionally turn your pork.
      6. Cook until it reaches an internal of 57°C.
      7. Now move your pork fillet to the direct heat and cook for a further 3 or 4 minutes a side.
      8. Remove and allow it to rest.
      9. Heat your water and honey and baste your pork with it.
      10. Once cooled a little, slice into thin slices and baste again with the honey mixture.

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