This slow cooked, BBQ Asian pork recipe is seriously full of flavour and a great crowd pleaser. Perfect for Sunday dinner or hosting family and friends, this tasty dish will have everyone coming back for seconds. We love the classic sweet, spicy, salty and sticky mix of the Asian flavours, served with our Asian salsa, greens and rice, for a seriously delicious dish. The marinating and slow cooking make it a perfect pork scotch fillet recipe and if its summer time great for cooking over a charcoal BBQ (this recipe also works well on a gas BBQ and in the oven, see our note below).
So if slow cooking, aromatic meat is your thing, this recipe is a must try!
Asian pork marinade.
Our Asian BBQ pork dish is similar to char siu and contains some delicious, classic Chinese ingredients.
- Spring Onion (Scallions)
- Cinnamon quills
- Star anise
- Chinese 5 spice powder
- Blackstrap molasses
- Light soy sauce
- Sesaome oil
- Sweet Mirin
- Sweet soy sauce (Kecap manis)
Seriously, look at that list, just writing it has made us hungry, you know this is going to be a good dish! You should be able to find all of these ingredients in your local supermarket but if not check your local Asian store.
How to marinate the pork.
The sweet, spicy, salty flavours in this marinade work amazingly with pork. So you want to leave the pork to marinade as long as possible. Prep ahead and with a few simple steps, you will have your meat marinating in those beautiful aromatic flavours.
- Prepare the marinade ingredients and mix well together.
- Pour over the pork.
- Rub the marinade into the meat making sure it is well coated.
- Cover and place in the fridge, we recommend turning the meat in the marinade every 30 mins.
Ideally you want to marinade the pork for at least 4 hours, 2 hours would work if you are short of time. But absolutely leave it for as long as you can, up to 24 hours.
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Pork scotch fillet.
Pork Scotch fillet is a cut with good marbling and great flavor. Also know as the collar butt/neck, cut from the whole boneless eye of the rib. Perfect for barbecuing, slow roasting or quick stir-frying, creating moist, tender and succulent meat.
Get to know your local butcher and meat producers! We love supporting local products and learning the story behind the food we eat. We are lucky to have Havoc Farm Pork as our local suppliers "Home of the happy hogs". These guys are driven by the passion to have the happiest pigs in New Zealand. Farmed outside these pigs are free to display their natural behaviour. Grazing on locally grown grain and a few added ingredients such as garlic and cider vinegar. The Havoc Farm commitment to quality, sustainability and animal welfare, can be tasted in their delicious product!
Substitute meat suggestions.
This recipe will also work well with pork fillet, pork loin, pork belly or a small pork shoulder bone out. You will just have to adjust your cooking times. We recommend using a meat thermometer, it needs to reach an internal temperature of 62 deg C (or 143 F). This will give you a nice medium to medium well cook, after resting. Once your meat is cooked and reached the correct internal temperature always (and I mean always), allow your meat to rest. This allows the meat to relax and also allows the meat juices to be retained in the roast. For a 1.5 hour cook time, I recommend resting the meat for 30 minutes.
Our Asian pork recipe is delicious cooked over a charcoal BBQ. But you can also cook this dish on a gas BBQ or in the oven. If you are cooking over charcoal or in a gas BBQ use the off set cooking method as you want a medium non direct heat and turn you pork every 20 minutes so you have even cooking.
To create the off set cooking method in a charcoal or gas BBQ, your BBQ needs to have a hood and ideally a thermometer to help keep the temperature at around 150-160 deg C (or 302- 320 F).
On the charcoal BBQ, heat your coals as you would normally. Once the coals are hot push them to one side of your BBQ, creating a cooler zone. In a gas BBQ, heat the elements on one side, creating the cooler zone on the other side. Once your gas or charcoal BBQ has reached the desired 150- 160 deg C (or 302- 320 F), to cook the meat place it over the cooler zone.
If using an oven, cook on a rack with drip tray underneath, at 170 deg C (or 338 F), until the pork reaches the internal temperature of 62 deg C (or 143 F).
So if you are looking for a BBQ Asian pork dish, this pork scotch fillet recipe is for you. Cooked to perfection over a charcoal BBQ, this dish promises to be deliciously tender and full of flavour. Serve with Asian greens, our fresh, sweet & spicy Asian salsa to cut through the richness of the pork and rice for soaking up the juices. This is a great dish for serving plated or platter style. Either way your friends and family are sure to love it! Enjoy!
Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
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BBQ Asian pork recipe.
Recipe first published 2nd November 2020, updated 8th February 2022.
BBQ Asian Pork
- 1 Meat thermometer
- 1 Whole Pork scotch fillet (See note 1)
- 1 Thumb size Ginger
- 2 Red chilli's
- 1 Bulb Garlic
- 1 Stalk Spring onion (Scallions)
- 2 Quills Cinnamon
- 4 Pods Star Anise
- 2 teaspoon Chinese 5 spice powder
- 1 Small bunch Coriander
- 2 tablespoon Blackstrap Molasses
- 150 ml Light soy sauce
- 3 tablespoon Sesame oil
- 4 tablespoon Sweet mirin
- 4 tablespoon Sweet soy sauce (Kecap manis)
To make the marinade:
- Peel and finely chop the ginger. Peel and crush the garlic crush. Finely slice the spring onion and chilli's.
- Combine the cinnamon, star anise, 5 spice powder, chopped coriander, molasses, soy, sesame oil, mirin and sweet soy into a bowl and mix well. Then add the chopped garlic, ginger, spring onion and chilli and mix again.
- Place the pork scotch into a deep dish and pour over your marinade.
- Massage the marinade well into the meat, cover with cling film and place in the fridge. Marinate for ideally 4-24 hours (but minimum 2 hours), turning the meat in the marinade every half an hour.
To cook the pork:
- Once the pork is marinade. We recommend using a charcoal BBQ with a lid for the best flavour (you can also cook this dish on a gas BBQ and in the oven see note 2 below). Heat your coals as you normally would. Once the coals are hot push the coals to one side of your BBQ so you create a cooler zone. This is called off set cooking.
- It is good to have a BBQ with thermometer or temperature probe so you know what temperature your BBQ is at. Ideally 150-160 deg C (or 302- 320 F), you can keep this temp by adding a few coals as your pork is cooking.
- Place the marinated scotch on the cool zone of your BBQ and place the lid on. Half open the vent hole at the top to release some of the smoke.
- Turn your scotch every 20 minutes to evenly brown and cook your meat. Add coals when needed to increase the temperature.
- Cook time should be around 1 hour 30 mins. But use a meat thermometer to make sure the pork is cooked perfectly. Once the internal temperature reaches 62 deg C (or 143 F) remove the pork and wrap in foil and allow to rest for 30 minutes.
- Slice and serve with our Asian salsa (recipe below), Asian greens and rice.
Asian salsa recipe.
Cucumber, Chilli Asian Salsa
- ½ Cucumber
- ½ Red chilli
- 2 Lemons
- Small bunch Coriander
- 3 tablespoon Fish sauce
- 4 tablespoon Sweet mirin
- Cut the cucumber into ½ cm dice, deseed the chilli and slice thinly, squeeze in the juice from the lemons, chop the coriander. Mix the ingredients in a bowl.
- Add the fish sauce and mirin, stir well.Check taste, you want a balance of fresh, sweet, sour, salty and spicy.