Chinese BBQ Pork Fillet with Special Fried Rice

Chinese BBQ Pork Fillet (also known as Pork Tenderloin) is one of my favourite dishes to cook and eat.

Pork Fillet is a very lean and tender piece of meat, much as you would expect from a beef fillet/tenderloin. The most major difference, however (apart from the animal!), is the price, with pork fillet costing a fraction of its beef counterpart. Your butcher will have pork fillet readily available and it should also be easily available in most supermarkets.

For this recipe I am using English pork from my local butcher, Harrison’s, as well as vegetables from my local Green Grocer, Pot Herbs, both in Leigh-on-Sea Broadway West.

Note: Pork fillet can be served pink in the middle, so if you prefer your fillet on the medium/pink side you have the option to cook it to your liking.

This Chinese BBQ pork fillet dish is very easy as most of the preparation is in the Chinese BBQ sauce marinade.

Serves up to 4 people. Total cooking time 30-40 minutes, depending on the size of the pork fillet (plus anywhere from 30 minutes to 24 hours to marinate the pork in the Chinese BBQ sauce). Preparation time is approx. 15-20 minutes and cooking time is also approx. 15-20 minutes.

Chinese BBQ Pork recipe – what you need:

For the Chinese BBQ Sauce/marinade:

2x tablespoons soft dark brown sugar.

1x tablespoon toasted sesame oil.

1x tablespoon dark soy sauce.

1x tablespoon light soy sauce.

1x tablespoon Worcester Sauce.

1x tablespoon runny honey.

2x teaspoons Chinese 5 Spice.

1x large red chilli – chopped and seeds removed (unless you like it hot!).

1x clove garlic – crushed.

For the special fried rice:

2x cups of white rice (I’ve used Basmati rice as it tends to hold its shape better when cooked).

Vegetables of your choice, chopped into small chunks or shredded/sliced. Here I’ve used 1x carrot, 1/2 a green cabbage, 1/2 white onion, a handful of bean sprouts and 1x fresh green chilli for the garnish.

1x tablespoon ground nut oil.

1x tablespoon light soy sauce.

1x tablespoon oyster sauce.

1x teaspoon Chinese 5 Spice.

Pinch of sea salt and black pepper.

Toasted sesame oil to drizzle over at the end.

Large wok.

Medium sized saucepan.

You can also add scrambled egg to the special fried rice if you want a little extra authentic touch! See below for how to cook.

Chinese BBQ Pork recipe – what you need to do:

1. Mix all the Chinese BBQ sauce ingredients into a large bowl and stir thoroughly. Pour 3/4 of the sauce over the pork fillet, cover and refrigerate for minimum 30 mins up to 24 hours. Put the remaining 1/4 of sauce to one side or refrigerate for later. Once pork is marinated to your preferred time, remove from fridge and cook on BBQ for approx. 15-20 mins, depending on the size of your fillet. Baste with remaining sauce whilst cooking. Always check the centre is cooked to your liking – pork fillet can be medium/well or slightly pink.

Note: You can also cook in the oven on 200°C (180°C for fan oven) for 15-20 mins or use a griddle pan instead of a BBQ.

2. Whilst the pork is cooking. Add the rice to the saucepan with a pinch of sea salt and 4x cups of water and a dash of sesame oil. Cover 3/4 of the pan with a lid and simmer until cooked (approx. 10-15 mins but see individual rice packet for different cooking times). Once cooked remove from the heat, drain in sieve and rinse with cold water to stop from cooking. Leave to one side for later.

3. Whilst the rice is cooking. If using scrambled egg, heat a drizzle of sesame oil in the wok over a medium heat, add 2x beaten eggs and stir until cooked to scrambled egg texture. Remove from wok and leave to one side for later.

4. Add the groundnut oil to the wok over a high heat and then add your chopped vegetables. Stir fry for one minute then add the rest of the rice ingredients and cook for further 4 minutes until vegetables are slightly softened but still with a crunch. Remove from heat.

5. Once the pork is cooked, remove from heat, cover loosely with foil and leave to rest. Meanwhile, place the wok with vegetables back on a high heat and add the cooked rice and stir together. Stir fry for a further 3-5 minutes, adding some extra ground nut oil if it starts to stick.

6. Serve the rice into bowls. Cut the Chinese BBQ pork into medallions and place on top of rice, pouring over any remaining Chinese BBQ sauce. Drizzle with toasted sesame oil and garnish with sliced fresh green chilli.


I hope you like this Chinese BBQ Pork recipe. As always, your feedback is most welcome so please comment below or get in touch at or through Facebook, Twitter and Instagram.

The Food Beaver.

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