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!).
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
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
Nagi, So glad you were able to get away for a much deserved vacation. I lost my soul dog Brownie in 2010. Since have had Riley, Sophie, Maggie and Eddie. Love all and each has added to the joys of my life. So glad you found Jaffle and he has stolen your heart. That doesn’t take away anything for your love for Dozer. You always have more room for love! ❤️
Thank you for this new recipe and for all the love you, JB, and your staff send to us, your devoted taste testers!
I love hearing this Janet! You’re so right, loving another doesn’t take anything away from the ones before. And how lucky you’ve been to have so many wonderful dogs in your life! Thank you for your lovely words about the team too. ❤️ – N x
love this recipe
Thanks Trish! Hope you give it a go! – N x
You are an inspiration to us all! I lost my beloved spoodle Ruby in March and found my new love a boy toy poodle Ollie weeks later but yes to can love another! Best wishes naughtiness and all to you both x
I’m so sorry about Ruby, Helen. ❤️ But how wonderful that Ollie came into your life! I bet he’s keeping you on your toes just as Jaffle is with me! 😂 – N x
I’m glad Jaffle has stolen your heart. Dozer sent him to do exactly that … he knew that you could love another equally as much as you loved him, only differently❤️
That’s such a lovely thought Robin. ❤️ Different dogs, different personalities, but somehow there’s room in your heart for all of them. – N x
There’s always room for one more dog in our hearts it’s just that it isn’t the same but it is still right 💛🧡🐾😘 …..
Exactly it Tiff ❤️ – N x
A satellite phone will enable you to keep in touch even at the top of Mt Everest. So never despair.
Ugh! Jeremy you are not helping 😂
Hi Nagi,
Love you website.
I wonder do you wash the mince meat before you cook?
I have an expensive non- stick pan which only last a couple of years then it sticks when I pan fry meat.
Can you recommend any pan but not too heavy please. I have arthritis and have problem to lift up heavy pan.
Regards
Mel
Hi Mel! No, I don’t wash mince before I cook. Regard non-stick pans, even the most expensive lose their coating eventually. I finally gave up and reverted to Ikea non stick pans which are 80% cheaper than expensive ones I used to get and last just as long 🙂 Here it is, I have the 28 cm – https://www.ikea.com/au/en/p/hemkomst-frying-pan-stainless-steel-non-stick-coating-60580100/
I was surprised to hear you’d been away – every recipe this past week has been a banger. Really enjoying them! Isn’t it remarkable that you have the perfect dog for a long time, and then you … get another perfect dog!
Ha! The magic of working ahead! 😂 And isn’t that the loveliest way to put it – another perfect dog. Though Jaffle might need to work on his manners before he earns that title! – N x
I can’t wait to try this recipe!
And … I’m so thrilled to hear you say your heart has made room for that gorgeous Jaffle.
Dozer would be proud of you…
Thank you Barbara! ❤️ I like to think Dozer would approve too. Though he’d probably have a few things to say about Jaffle stealing all his toys! 😂 – N x
Past the hurt there is love ❤️
So well said ❤️❤️❤️
❤️ I love this. Thank you Ali.
This recipe looks fantastic. I’m obsessed with your Char Siu Pork recipe (I currently have a batch roasting in the oven!) so love this quick fix version.
Ha! You’ve got the real deal roasting away while I’m over here making the cheat’s version! 😂 Hope you enjoy this one too! – N x
Awwwww! He’s a sweet boy and I’m so happy your heart has expanded to make room for him completely as well. He looks so smitten with you 🥰
He’s certainly got me wrapped around his little paw! 😂 It’s been lovely watching him grow into his own little personality. He is DEFINITELY CHEEKY!!! – N x
He’s growing up to be a fine boy 🥰.
He’s growing up WAY too fast!! Still thinks he’s a lap dog though, despite his size. 😂 – N x
Just cooked One-Pan Chicken and Gravy with Potatoes and Vegetables… looks good, smells amazing.. delicious.
Oooh! Hope you enjoyed it! – N x
Can you make this with any mince? I don’t eat pork as I don’t like how it’s farmed.
Nagi has listed alternatives in her post.
Here in the U. S., we have organic pork available. That is what I use, whenever possible. I have found that it is worth it to research and vette a good supplier with standards you feel are sound, so that you have a source you can buy from without the concerns. There are online farms that ship nowadays, too. Many small farmers have adopted an organic sustainable farming approach, allowing for better aspects to the entire cycle. Many also welcome new customers who appreciate the higher standards and products they produce. If pork is something you would like to indulge in, as I do from time to time, this may be an option to consider. Luckily, we are living in an era of people who are very “where does my food comes from” – especially meats, milk and eggs – and farmers are tearing out their expensive grapevines for the firepit and planting produce, rotating crops and herds, allowing for a return to nature way instead of Monsanto. Many local farmers also are open to receiving new customers to the farm itself, allowing them to share their time- and ethics- intensive efforts with the people who rely on them. Higher end markets should offer organic pork in the prepacked section, at least. There ARE farmers, and more each day, that DO care about sustainably and ethically growing their products. The quality and peace of mind, I have found, is worth the initial research. This way also, you know where your dollars/voice is going and whom you are supporting. (A bit long-winded, but I went thru this myself, wanting a reliable source and to support ethical farmers – who aren’t the ones subsidized by the government/Monsanto.
Oops, I had something else planned for tomorrow night. Guess I just changed my mind 🤣
Yes! chicken and turkey will be great here 🙂 – N x