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Chinese BBQ Pork

Chinese BBQ Pork – a real winner!

Chinese BBQ Pork

Chinese BBQ Pork

Its BBQ season – yey!!! Here’s a beautiful moist Chinese BBQ Pork fillet. So easy and so tasty and such a wonderful change from burgers and sausages! Go on have a go and wow your guests!

The pork tenderloin, also called pork fillet, is a long thin cut of pork. As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae.


The next recipe from BBQ BOY something a bit different  – delicious!

Let me know why you think if you have a go – I love to get your comments


Clare X


Serves 4

  • 2 medium size pork fillets
  • 2 in fresh ginger root (peeled)
  • 1 large clove of garlic, crushed
  • 2 tablespoons Hoisin Sauce
  • 2 tablespoons dark soy sauce
  • 2 teaspoons light soft brown sugar
  • 1 teaspoon five-spice powder
  • 2 tablespoons sunflower oil
  • 2 tablespoons clear honey

Preparation Method

  1. Finely grate the ginger, & squeeze out the juice into a non-metallic dish.
  2. Add all the marinade ingredients into a large bowl, stir together well.
  3. Add the pork filets & make sure they are coated well in  the marinade.
  4. Cover & set aside for a couple of hours or overnight in the fridge.
  5. Barbecue the pork filets over medium hot coals, for about 25 – 35 minutes depending on size or until the inside is blush pink.
  6. Cover with foil & rest for at least 10 minutes before serving, this way it will be cooked without being dry.

Good with hassleback potatoes & a green salad.


Sally Sheldrake says:
I made this for tea this evening we cooked it on the BBQ and it was delicious, I served it with a savoury rice dish it was a winner with the whole family.....
    Clare x says:
    Great to hear!!! Thanks you Cx
Karan Campion says:
I tried this Chinese BBQ Pork recipe this weekend with some friends. Followed all the instructions , outstanding! The pork was tender and juicy, full of flavour, not too much or too little but perfect. This recipe is a keeper and I will use it again and again. I served it on special fried rice with salad.
    Clare x says:
    Oh thanks for your comment - lovely to hear! I love this recipe too Cx