Best 6 Grilled Chinese Pork Recipes

GRILLED CHINESE PORK TENDERLOIN

Steps:

• In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade.

GRILLED CHINESE PORK CHOPS

Steps:

• Prepare the pork chops by removing all of the fat.
• Then poke both sides of each chop with a fork.
• Place the chops in a container with a tight fitting lid to be marinated.
• In a separate bowl, mix together thoroughly all of the ingredients for the marinade.
• Pour the marinade over the pork chops and stir them to coat.
• Place them in the refrigerator and marinate overnight.
• When you are ready to cook the chops, pre heat the grill to medium high.
• Once the grill is hot remove the chops from the marinade and immediately place them on the grill.
• Reserve the marinade in the container and let the pork chops sit for 2 minutes.
• After 2 minutes, rotate the chops, don't flip them yet.
• Just turn them to make nice grill marks on the one side.
• Then using the reserved marinade, lightly baste each pork chop.
• Let them cook another 2 minutes and then flip them.
• Lightly baste again with the remaining marinade.
• After another 2 minutes, rotate them to create grill marks on the other side and lightly baste them one more time.
• After 2 more minutes check to make sure that the internal temperature of each pork chop has reached 140 degrees.
• Once they are done, remove them from the heat, cover them with foil and let them sit for about 10 minutes and then serve.

BABI PANGANG (DUTCH STYLE INDO-CHINESE GRILLED PORK)

Steps:

• Dice the onion but keep one slice aside for the sauce.
• In a bowl, combine the vegetable oil and kecap manis . Squeeze in the juice of half a lemon. Grate the ginger into the bowl then add the five-spice, 1/2 of the salt, garlic and stir well.
• Add the pork to a large casserole pan. Cover the meat with the chopped onion and pour the marinade over. Marinate the pork for 2 hours.
• Transfer the pork to a large heavy lidded pan. Add the marinade and onions to the pan.
• Add the remainder of the salt and pour enough water in there so that the pork is covered by 1/2 inch of liquid. Simmer over low heat with the lid on for 60 minutes. Flip the steaks halfway through the cooking process. Turn off the heat and allow the pork to cool in the pan. (At this point, you can refrigerate pork chops to finish at another time. Remember to chill onion slice as well).
• Next, mince the slice of onion you set aside and the garlic. Heat the oil and saute the onion and garlic until they soften. Don't brown them.
• Add the tomato paste and cook for a minute to sweeten it up. Add the ground ginger, water, chili sauce, brown sugar, lemon juice, ketchup, vinegar and salt. Stir well.
• Simmer the sauce for 10 to 15 minutes, stirring occasionally. The color will deepen and turn more reddish. Taste to check the seasoning. There should be a perfect balance between sweet and sour. Mix corn starch with 1 tbsp water and whisk into the sauce. Simmer for an extra 2 to 3 minutes.
• Dab the pork steaks completely dry with a clean paper towel. Heat the oil to 355 degrees F and fry the steaks for 1 minute each side. They will almost blacken.
• Slice the pork and serve along with sauce. White rice and acar campur (Indonesian pickled vegetables) work well with the pork.

RIBS GRILLED CHINESE PORK BACK RIBS

Steps:

• In a small bowl, mix together all the ingredients for the rub. Rinse the ribs and pat dry. Rub the rub mixture all over the ribs, wrap in plastic wrap, and place in the refrigerator for 6 to 8 hours or over night.
• To make the sauce: In a small saucepan over medium heat, add all the ingredients and mix until well combined. Bring to a boil, stirring occasionally. Once sauce comes to a boil, reduce heat and simmer for 15 minutes. Remove from heat and allow to cool.
• When you are ready to grill - preheat your grill to 375 degrees. Wrap the ribs in aluminum foil and grill over indirect heat for 1 hour. Carefully remove the ribs from the foil and place directly over the heat. Allow to grill for another 15-20 minutes, basting periodically with the sauce. Remove and allow to rest for at least 5 minutes before cutting into.

CHINESE GRILLED PORK

Steps:

• finely chop celery, carrot, and onion.
• whisk together all ingredients except oil and marinate pork in mixture for 48 hours.
• remove pork from marinade.
• strain marinade into pot and reduce until thick and bubbly.
• brush pork with 1 tbp sesame oil and grill, basting with reduced marinade.

GRILLED CHINESE PORK

Steps:

• If using broiler, turn it on, and cover broiler pan with aluminum foil.
• Wash, dry and trim excess fat from pork. Cut in half crosswise.
• In bowl large enough to hold meat, combine soy sauce, sherry and lemon juice. Grate ginger, and add.
• Turn pork in marinade to coat.
• If using stove-top grill, prepare. Grill or broil pork, browning on all sides, basting with marinade once or twice. Cook 7 to 10 minutes, until pork is slightly pink inside. Slice and serve.