Sticky Chinese BBQ Pork

  • 5MINS
  • 15MINS
  • 106KCAL

Enjoy this delicious and slimming friendly Sticky Chinese BBQ Pork, even when counting calories or following diet plans Weight Watchers!

Easy Peasy Sticky Chinese BBQ Pork pinchofnom.com
4

NutritionPer Serving

  • Calories106
  • Carbs4g
  • Protein0.2g
  • Fat0.02g
  • Saturates0.003g
  • Sugars3g

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Sticky Chinese BBQ Pork

  • Prep Time
    5 MINS
  • Cook Time
    15 MINS
  • KCals 106
  • Carbs 4G

Ingredients

  • 8 Pork Medallions
  • 3 tsp Soy Sauce
  • 1 tbsp Hoi Sin
  • 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. Click here for our oven temperature conversion guide.

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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 them 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 - See above for some ideas
Oven Cooking Instructions
  1. Preheat the oven to 180°C
  2. Stray an oven tray with Frylight, 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 been a little longer. Make sure the pork is cooked through before serving.

Pinch of nom
cook book is out now!

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9 comments

See what others have to say

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

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