Barbecue Asian Pork

The perfect summer dish.

This slow-cooked, barbecue Asian pork scotch fillet recipe is seriously full of flavour and a great crowd-pleaser. We love the classic sweet, spicy, salty and sticky mix of the Asian flavours.

Marinating and slow cooking is the perfect method for pork scotch fillet. This recipe work well over a gas or charcoal BBQ (or even in the oven.)

Other cuts of pork you can use: 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).

– Ginger – Chilli – Garlic – Spring Onion (Scallions) – Cinnamon quills – Star anise – Chinese 5 spice powder – Blackstrap molasses – Light soy sauce – Sesame oil – Sweet Mirin – Sweet soy sauce (Kecap manis)

For our next level Asian marinade you will need:

Follow our simple step by step instructions to perfect this dish.

Step 1 – Prepare the marinade ingredients and mix well together. – Pour over the pork.

Step 2  - 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, 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.

TO COOK: If you are cooking over charcoal or gas BBQ use the off-set cooking method.  As you want to cook over a medium non direct heat and turn your pork every 20 minutes for even cooking.

Serving suggestion: Serve with our Asian salsa, Asian greens and rice, for a delicious dish. Click the link below for our salsa recipe.

For all our chef tips and full recipe head to