Chinese BBQ Pork by Hayley

Chinese BBQ Pork

Cooking set up: Induction
Category: Pork
The chef rates this meal: ⭐⭐⭐⭐⭐ 

Why this recipe works

The Adventure-Q’s high heat and kettle lid help create beautifully caramelised Char Siu pork that’s tender, juicy and packed with flavour. Paired with steamed rice and garlicky Asian greens, this simple meal recreates the classic Chinese BBQ pork experience using just a handful of ingredients.

Hayley’s notes

This recipe was inspired by the incredible BBQ pork, rice and vegetables we enjoyed while travelling through Asia. It’s a simple way to recreate those bold, authentic flavours at home or on the road.

For the best flavour, marinate the pork for at least 2 hours, or overnight if you have the time.

Time

Preparation: 10 minutes (plus marinating time)
Cook time: 30 minutes
Total time: 40 minutes (plus marinating time)

Ingredients

• 1 pork fillet (approximately 400g)
• 1 x 120g jar Lee Kum Kee Char Siu Sauce
• 1 cup rice
• 1 bunch Chinese broccoli (gai lan)
• 1 small broccoli
• 2 to 3 tablespoons vegetable oil
• 3 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 3 tablespoons minced garlic

Taste test notes

The Char Siu sauce creates a sticky, caramelised glaze with sweet and savoury flavours, while the pork stays juicy and tender. Served with fluffy rice and garlicky greens, it’s a comforting meal that tastes just like your favourite Asian BBQ restaurant.

Method

1. Marinate the pork fillet in the Char Siu sauce for at least 2 hours, or overnight for the best flavour.
2. Heat the Daymo Adventure-Q over medium-high heat with 2 tablespoons of vegetable oil and place the kettle lid on.
3. Add the marinated pork fillet and cook for several minutes on each side until nicely charred and cooked through.
4. Meanwhile, cook the rice according to the packet instructions.
5. Remove the pork from the pan, wrap loosely in foil and allow it to rest.
6. Add another tablespoon of vegetable oil to the Adventure-Q if needed.
7. Stir-fry the Chinese broccoli and broccoli until just tender.
8. Add the oyster sauce, soy sauce and minced garlic. Toss until the vegetables are evenly coated and the sauce has warmed through.
9. Slice the rested pork and serve alongside the rice and stir-fried greens.

Enjoy!

Anything the chef would change for next time?

A splash of vinegar mixed with sweet soy sauce makes a delicious finishing sauce to drizzle over the pork before serving.

Submitted by: Hayley, Lake Macquarie, NSW

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