Sticky Chinese-Style BBQ Pork
Enjoy this delicious, slimming friendly Sticky Chinese-Style BBQ Pork, even when you're counting calories or following diet plans like Weight Watchers!
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NutritionPer Serving
- Calories132
- Carbs5.3g
- Protein23g
- Fat2g
- Saturates0.7g
- Sugars4.5g
Your dishes
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Supermarket versions of Chinese pork sadly tend to be pretty meh, not to mention high in calories and Points! Our Sticky Chinese-Style BBQ Pork tastes so good that you’ll never believe it’s slimming friendly.
They make a great alternative to high calorie, fatty sausages and burgers and this Sticky Chinese-Style BBQ Pork is just 106 calories per portion – yes, really!!
We love this dish served with fried rice (our Fakeaway version of course!), or as part of a barbecue alongside a beautiful, fresh salad.
What diets is this Sticky Chinese-Style BBQ Pork suitable for?
This Sticky Chinese-Style BBQ Pork is suitable for dairy free diets.
It can be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;
- Soy sauce
- Hoisin
- Oyster sauce
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make this Sticky Chinese-Style BBQ Pork?
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We’ve used some Chinese store cupboard staples in this recipe like soy sauce, hoi sin, 5 spice and oyster sauce. You should be able to find these ingredients in your local supermarket and, if you cook a lot of Chinese food like we do, they’re well worth the investment!
We used our Char-Broil Gas2Coal BBQ to cook these Chinese BBQ Pork Steaks. We personally love the smokey flavour that cooking on charcoal gives the meat, but if you prefer to cook on gas then no worries as the Char-Broil Gas2Coal BBQ means that you get the best of both worlds. You can use it either with or without charcoal!
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Spray both sides of the pork with low calorie cooking spray and cook on a hot BBQ for 2 minutes on each side. Turn the BBQ down to a medium heat (or move the pork to a slightly cooler part of the grill). Cook for 5 or 6 minutes on each side (basting with the reserved sauce halfway through cooking each side) or until the internal temperature reaches 75°c (170 °f).
You can prepare and marinade the pork overnight if you have time to intensify the flavour.
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‘Absolutely Delicious. Great one for those BBQ days. With a side dish of potato salad & coleslaw.’
How many calories are in this Sticky Chinese-Style BBQ Pork?
There are 132 calories per portion in this Sticky Chinese-Style BBQ Pork, which means it falls into our Everyday Light category.
This Sticky Chinese-Style BBQ Pork is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Mix all the marinade ingredients in a large bowl. Remove 2 or 3 tablespoons of the marinade and set aside for basting the pork during cooking.
Step 2
Add the pork to the bowl and coat it well with the marinade.
Step 3
Cover the bowl and refrigerate for 30 minutes to marinate.
Step 4
Preheat the oven to 180°C.
Step 5
Spray a baking tray with low calorie cooking spray, place the pork on it and cook for 20 minutes – making sure to baste at the 10 minute mark.
Step 6
Depending on the thickness of your pork, it may need a little longer. Make sure the pork is cooked through before serving. Serve with your favourite BBQ side dishes.
What could I serve with this Sticky Chinese-Style BBQ Pork?
This Sticky Chinese-Style BBQ Pork recipe works really well when served alongside any of the following accompaniments:
How do you know when this Sticky Chinese-Style BBQ Pork is cooked?
You should cook your Sticky Chinese-Style BBQ Pork for around 12 minutes if you’re using a barbecue or 20 minutes if you’re using the oven. Make sure that your pork is cooked through!
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Can you cook this Sticky Chinese-Style BBQ Pork any other way?
Yes you can!
If you’d like to cook this recipe on the barbecue then this should take around 12 minutes for the pork to cook through.
You can also cook this dish in the oven which will take a little longer at around 20 minutes. Again, you’ll need to make sure that the pork is cooked through!
How long can you keep Sticky Chinese-Style BBQ Pork in the fridge?
Once you’ve put this dish out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Sticky Chinese-Style BBQ Pork in the fridge for approximately 3 days or so.
Can I freeze this Sticky Chinese-Style BBQ Pork?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Sticky Chinese-Style BBQ Pork?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Flip and cook for a further 5-7 minutes until piping hot.
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Sticky Chinese-Style BBQ Pork
Enjoy this delicious, slimming friendly Sticky Chinese-Style BBQ Pork, even when you're counting calories or following diet plans like Weight Watchers!
-
Prep Time
10 MINS
-
Cook Time
20 MINS
- KCals 132
- Carbs 5.3G
Instructions
- Mix all the marinade ingredients in a large bowl. Remove 2 or 3 tablespoons of the marinade and set aside for basting the pork during cooking.
- Add the pork to the bowl and coat it well with the marinade.
- Cover the bowl and refrigerate for 30 minutes to marinate.
- Preheat the oven to 180°C.
- Spray a baking tray with low calorie cooking spray, place the pork on it and cook for 20 minutes - making sure to baste at the 10 minute mark.
- Depending on the thickness of your pork, it may need a little longer. Make sure the pork is cooked through before serving. Serve with your favourite BBQ side dishes.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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31 comments
See what others have to say
AnnieSunday 28th May 2023
Absolutely Delicious,served mine with potato salad & coleslaw. Family really enjoyed it. Great for those BBQ days.
SharonMonday 29th May 2023
Hi Annie, thanks for your lovely comment. We’re so pleased your family enjoyed our Sticky Chinese-Style BBQ Pork!
Natalie HudspithThursday 31st March 2022
It was lovely with your coleslaw recipe and a jacket potato. We love your recipes, changed our lives, meal times aren’t boring anymore ☺️
HollyFriday 1st April 2022
Hey Natalie, thanks so much for your message we are so glad to hear you are enjoying the recipes!
Charlotte AtkinsonTuesday 2nd February 2021
Can you do this in the slow cooker please?
HollyTuesday 2nd February 2021
Hi Charlotte, we haven’t tried this recipe in the slow cooker and I’m not sure how successful it would be as it has such a quick cooking time. HERE is a link to our slow cooker conversion article which gives you a little bit more information, hope that helps!
Angela HortonTuesday 26th January 2021
Could I do this in the slow cooker with a joint of pork loin instead of individual pork medallions?
HollyThursday 28th January 2021
Hi Angela, I’m sorry you have had some trouble with the Onion Bhajis recipe. You need to really press down firmly when the mixture is in the muffin tin so that it really binds together once baked. I hope that helps with your future attempts!
KathSunday 9th August 2020
Whoa! Love love love this recipe! Cooked mine in the oven then reduced the sauce on the hob. Absolutely delicious next time I’m doubling the recipe for extra as dipping sauce
SharonMonday 10th August 2020
Hi Kath, we’re so pleased that you love this recipe! Thanks for letting us know.
ilonaMonday 17th February 2020
Loving your recipes it has really helped with losing the weight and lowering my cholesterol and my broader line diabetes thank you so much
Love looking and cooking the recipes
Sharon FitzpatrickMonday 11th May 2020
Hi Ilona, thanks for your lovely comment, we’re so pleased to her that our recipes are helping you.
debbie wyn marlesThursday 28th January 2021
What book is this recipe in please 🙏
HollyThursday 28th January 2021
Hey Debbie, this recipe is exclusive to our website so doesn’t appear in any of our books, hope that helps!
cistinnaFriday 24th January 2020
can this be done with chicken as well as pork
Steve CowderoyMonday 18th May 2020
Hi Cistinna, thanks for getting in touch with us. Yes, chicken would work wonderfully instead of the pork. Hope this helps and I hope you enjoy!
DGFriday 17th January 2020
What are the calories on this per serving without the pork medallions?
Just so I can count the calories if using any other meat.
Holly LevellMonday 22nd June 2020
Hey, here is a link to our guide to how we work out our points and nutritional information for all our recipes it’s really easy to follow so you should be able to work out the changes to the recipe that you have mentioned. hope that helps! https://pinchofnom.com/how-to-work-out-calories-and-points-in-a-recipe/
CarolineFriday 10th January 2020
Is the nutritional info definitely correct? 0.2g of protein seems very low for a meat dish…
HollyMonday 22nd June 2020
Hey Carline, I’ve just double checked this recipe and it is now correct on the website page. Thanks for bringing it to our attention
LornaThursday 30th May 2019
Really enjoyed this! Did them in the oven, and were v nice, flavoursome and tender….thankyou for your inspiring recipes.
CateFriday 31st May 2019
So glad you liked them Lorna! 🙂
Diane TowlardThursday 7th March 2019
I don’t hve rice vinegar and apparently my local Tesco don’t sell it!!?? What could I use instead pls
SuzanneMonday 4th March 2019
How long do you put it in fridge to marinade before oven cooking it?
JodieSaturday 19th January 2019
What is the dark sauce in the small dish in the picture?
KellyFriday 11th January 2019
Can I prepare and leave in marinade in fridge to oven cook or do I need to cook the pork first on its own? Thanks
Diane rossTuesday 24th July 2018
Can you replace the oyster sauce with something else or just not use it?
JoSaturday 17th February 2018
I just made this in the oven and had it with the dirty fries!!! So nice and feels so naughty! The pork was so easy to do and my two teenage boys enjoyed it too! Can’t wait to try it on the bbq. x
Ann GilsenanWednesday 31st January 2018
What is Sriricha
Samantha BrownThursday 15th April 2021
Its a type of hot sauce
HollyFriday 16th April 2021
Hey Samantha, thanks for your help!
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