Sticky Chinese BBQ Pork

  • 5MINS
  • 15MINS
  • 103KCAL
Easy Peasy Sticky Chinese BBQ Pork pinchofnom.com
4

NutritionPer Serving

  • Calories103
  • Carbs4.6g
  • Protein17g
  • Fat1.7g
  • Saturates5g
  • Sugars3.6g

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 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 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 BBQ Pork suitable for?

This Sticky Chinese 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.

How Weight Watchers friendly is this Sticky Chinese BBQ Pork recipe?

  • You need to count 3 Points per portion of this Sticky Chinese BBQ Pork recipe if you’re on WW Green.
  • You need to count 3 Points per portion of this Sticky Chinese BBQ Pork recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Sticky Chinese BBQ Pork recipe if you’re on WW Purple.

Do you need any special ingredients to make this Sticky Chinese 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!

How many calories are in this Sticky Chinese BBQ Pork?

There are 103 calories per portion in this Sticky Chinese BBQ Pork, which means it falls into our Everyday Light category. 

This Sticky Chinese 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 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 with cling film or place in a food bag and refrigerate while you heat up the BBQ (you can make these up the day before to save time if you want).

Step 4

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).

Step 5

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).

Step 6

Serve with your favourite BBQ side dishes.

Cooking Instructions

Preheat the oven to 180°c.

Stray an oven 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.

What could I serve with this Sticky Chinese BBQ Pork?

This Sticky Chinese BBQ Pork recipe works really well when served alongside any of the following accompaniments:

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How do you know when this Sticky Chinese BBQ Pork is cooked?

You should cook your Sticky Chinese 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 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 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 BBQ Pork in the fridge for approximately 3 days or so. 

Can I freeze this Sticky Chinese 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 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 BBQ Pork

Enjoy this delicious, slimming friendly Sticky Chinese BBQ Pork, even when you're counting calories or following diet plans like Weight Watchers!
  • Prep Time
    5 MINS
  • Cook Time
    15 MINS
  • KCals 103
  • Carbs 4.6G
WW Points
  • 3 Green
  • 3 Blue
  • 3 Purple

Ingredients

  • 8 pork medallions
  • 3 tsp soy sauce
  • 1 tbsp hoisin
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp oyster sauce
  • 2 cm ginger
  • 3 cloves garlic
  • 1/2 tsp sriracha
  • 1 tsp onion granules
  • 1 tsp Chinese 5 spice
  • 1/2 tsp tomato puree
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Mix all the ingredients in a large bowl. Remove 2 or 3 tablespoons of the marinade and set aside for basting the pork during cooking.
  2. Add the pork to the bowl and coat it well with the marinade.
  3. Cover the bowl with cling film or place in a food bag and refrigerate while you heat up the BBQ (you can make these up the day before to save time if you want).
  4. 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).
  5. 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).
  6. Serve with your favourite BBQ side dishes.
Oven cooking instructions
  1. Preheat the oven to 180°c.
  2. Stray an oven 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.
  3. Depending on the thickness of your pork, it may need a little longer. Make sure the pork is cooked through before serving.

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19 comments

See what others have to say

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

Reply

    SharonMonday 10th August 2020

    Hi Kath, we’re so pleased that you love this recipe! Thanks for letting us know.

    Reply

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

Reply

    Sharon FitzpatrickMonday 11th May 2020

    Hi Ilona, thanks for your lovely comment, we’re so pleased to her that our recipes are helping you.

    Reply

cistinnaFriday 24th January 2020

can this be done with chicken as well as pork

Reply

    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!

    Reply

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.

Reply

CarolineFriday 10th January 2020

Is the nutritional info definitely correct? 0.2g of protein seems very low for a meat dish…

Reply

    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

    Reply

LornaThursday 30th May 2019

Really enjoyed this! Did them in the oven, and were v nice, flavoursome and tender….thankyou for your inspiring recipes.

Reply

    CateFriday 31st May 2019

    So glad you liked them Lorna! 🙂

    Reply

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

Reply

SuzanneMonday 4th March 2019

How long do you put it in fridge to marinade before oven cooking it?

Reply

JodieSaturday 19th January 2019

What is the dark sauce in the small dish in the picture?

Reply

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

Reply

Diane rossTuesday 24th July 2018

Can you replace the oyster sauce with something else or just not use it?

Reply

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

Reply

Ann GilsenanWednesday 31st January 2018

What is Sriricha

Reply

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