Traditional recipes

Chinese marinated pork strips recipe

Chinese marinated pork strips recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

An easy and unique use of pork; it always gets rave reviews.

84 people made this

IngredientsServes: 8

  • 120ml (4 fl oz) soy sauce
  • 3 tablespoons caster sugar
  • 2 tablespoons minced onion
  • 2 cloves garlic, minced
  • 2 teaspoons ground ginger
  • 4 tablespoons sesame seeds
  • 2 tablespoons vegetable oil
  • 450g (1 lb) pork tenderloin

MethodPrep:5min ›Cook:45min ›Ready in:50min

  1. In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds and oil. Add pork and turn to coat. Cover and refrigerate for 3 hours, turning and basting often.
  2. Preheat oven to 190 C (gas 5).
  3. Remove pork from marinade, reserving marinade, and transfer to a lightly greased 20x30cm baking dish. Bake for 45 minutes. Cut into 5mm thick slices.
  4. While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

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Reviews & ratingsAverage global rating:(77)

Reviews in English (60)

This worked really well -the meat had a lovely taste. As the gravy was quite salty I added the base of an onion gravy (hanging around in the fridge!) with some water, which spread the salt out to a much more palatable taste.-10 Dec 2013

Easy to prepare and everyone seemed to like it-31 Jan 2013

I made this but found it too salty maybe because I put the marinade in with the meat in the oven rather than boiling it afterwards. I like my pork pink so reduced the cooking time.-14 May 2011


Chinese Boneless Spare Ribs

These Chinese Boneless Spare Ribs are ridiculously easy to make! You can make these spare ribs three ways &ndash the oven, air fryer and crock pot!

We&rsquore in love with Chinese food recipes! Be sure and try our Homemade Stir Fry Sauce that we use on pretty much everything&hellipthis delicious Slow Cooker Mongolian Chicken recipe and this Easy Rotisserie Chicken & Broccoli!


Crispy Pork Stir Fry

Pork stir-fries work well with many different cuts. Boneless pork chops, pork tenderloin, and even ground pork can be used, though you'll need to adjust the cook times accordingly to avoid overcooked meat.

How do I make sure the pork gets crispy?

We have a few tricks for this. First, make sure to pat the pork dry with a paper towel to remove any excess moisture. Once we've seasoned the pork with salt and pepper, we toss it in cornstarch, which becomes a crunchy outer shell when it hits the hot oil. Lastly, be sure not to overcrowd the pan. Each piece of pork should make contact with your pan, and have a little space around it to allow steam to escape.

Can I use different vegetables?

The beauty of a stir-fry is how versatile you can make it. We love snap peas for their crunchy texture, but we're also into bell pepper, broccoli, cauliflower, or even kale. You can use pretty much whatever vegetable is hanging out in the fridge, just be aware of how long each takes to cook before you begin cooking.

Why the anchovy?

If the word "anchovy" makes you squirm, fear not: The sauce is loaded with so many other flavorful ingredients&mdashsoy sauce, ginger, brown sugar, and garlic&mdashthat you won't taste the anchovy fillet. What you will notice: A deliciously salty, savory flavor that makes pretty much any sauce or dressing taste 10x better&mdashthat's the anchovy!

Made this? Let us know how it went in the comment section below!

Editor's Note: The introduction to this recipe was updated on September 30, 2020, to include more information about the dish.


Related Video

Great! I'm not a fan of pork but this was delicious. Also, it looks beautiful sliced and served fanned out over rice! I omitted the sugar, halved the garlic, and substituted olive oil for the vegetable oil.

I had quite a bit of leftover lo mein and pork fried rice in the frig from Chinese takeout the nite before - so I made this dish since it had an Asian flavor. I cut the pork into bit size chunks - only had 2 hrs to marinade and it still picked up all the flavor - it cooked in 30 mins. I'll definitely make this again. I'm also going to put this in my appetizer section - would be great to serve with toothpicks in the pork and have the sauce and maybe some Chinese hot mustard on the side for dipping. Thanks submitter.

This was really good, although the sauce was what made it. I cut the soy sauce in half and substituted red wine for the other half. My wife didn't think it was too salty, and she is constantly complaining about how salty dishes are. However, next time I may cut back even further on the soy sauce and try either white wine or chicken broth as a substitute. By the way, the sauce was great with Polenta as well.

I used these pork strips on a romaine salad with onions and mandarin oranges to create an Asian Pork Salad with an asian-type dressing. It was very good.

We put the tenderloin on the grill instead of in the oven. It was very tender and flavorful, but the sauce was salty even though I used low sodium soy sauce. I served the pork with sauce over rice and broccoli. I will definitely try this again.

Good, but overall nothing special to report. Not sure if I will make these again.

WOW! I made the recipe and poured it into a baggie with 4 chicken breasts, then froze it. The day I used it, I defrosted it for 20 minutes in the microwave then put it in the fridge for the rest of the day. We barbequed the chicken breasts for supper and we will definitely be making it again!


THE BEST SPICY PORK CHOY MEIN RECIPE

Marinate 1 pound of chopped up Pork Butt in 1 Tablespoon of Soy sauce,1 Tablespoon of Corn Starch,2 Tablespoons of Shaoxing Wine,1 Teaspoon of unrefined Sesame oil,1 Teaspoon of Rice Vinegar,1 Teaspoon of Oyster sauce, 1 Teaspoon of grated Ginger,1 chopped Onion,1 Egg white,1 minced Garlic clove for 15 minutes,then make a Teriyaki sauce with 1 cup of low sodium Soy sauce, 1 half cup of Shoaxing Wine,2 Tablespoons of Rice Vinegar,2 Tablespoons of Tupelo Honey,1 Tablespoon of Corn Starch, 1 Teaspoon of grated Ginger, heat the Teriyaki sauce until smooth. Add all the Teriyaki sauce after stir frying the Pork Chow Mein. Boil 2 cups of Chinese Egg Noodles, using the directions on the package of Chinese Egg Noodles, add the Chinese Egg Noodles to a Wok,and stir fry with 2 chopped Celery Ribs, 1 half cup of Chinese long Green Beans, 4 chopped Scallions, 1 half cup of Baby Corn,2 chopped Celery Stalks,1 cup of shredded Napa Cabbage,1 chopped Red Bell Pepper,1 half cup of Baby Corn,2 pealed Carrots,cut into thin strips,1 Tablespoon of ground shichuan peppercorns,1 half cup of Cashews 1 half cup of Napa Cabbage, 2 minced Garlic cloves, 1 minced Onion, 1 half a cup of Bean sprouts, 1 half a cup of fresh Shiitake mushrooms, 1 half cup of chopped Bok Choy, 1 half cup of Snap Peas, 1 half a cup of Water Chestnuts, 2 Teaspoons of grated Ginger, 1 pound of the marinated Pork butt,stir fry everything in 2 Tablespoons of Peanut oil, and a splash of toasted Sesame oil for 2 minutes,then stir fry the pORK for 4 minutes turn the Chicken one time, and stir fry for an additional 4 minutes. Top with toasted Sesame Seeds. Enjoy with 4 cups of Green tea. Serve with 2 Tablespoons of Rice Vinegar.

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4. Pork Belly Sandwich

Ridiculously tender and flavorful pork in a sandwich? I&rsquoll have two, please!

In this recipe, you&rsquoll let go of the bacon and use a super succulent pork belly instead. But no worries, it still tastes phenomenal.

Stacked with lettuce, avocado, and tomato, this sandwich has all the contrasting textures you want in a bite!

Encased in two pieces of toasted sourdough slathered in a sweet and creamy sun-dried tomato mayo, it&rsquos seriously one of the best sandwiches I&rsquove ever had.


What Can I Substitute For Chinese 5 Spice?

Chinese 5 spice powder/seasoning is a pretty crucial ingredient in the flavor of these pork spare ribs so omitting it isn&rsquot really an option.

If you don&rsquot have a Chinese 5 spice powder on hand though you probably have all the components that go in it individually: cinnamon, fennel, cloves, star anise, white pepper.

Regular pepper is fine to substitute for white pepper (I admittedly don&rsquot even keep white pepper on hand).


The Ingredients

Using a fattier cut of pork is important to ensure your pork doesn't dry out and stays tender. Some recipes call for pork loin, but I much prefer to use pork shoulder for it's fat content. You can also use a leaner cut of pork belly, but I find the pork shoulder to have the perfect mic of meat and fat. Buy Pork Shoulder.

I use hoisin sauce, soy sauce, molasses, honey and Chinese five spice in the recipe (among some other seasonings).

Chinese five spice is a blend of star anise, cloves, cinnamon, fennel, and pepper. Traditionally made with Sichuan peppercorns, many versions found in the US use regular black pepper in the mix. Learn how to make Chinese five spice in this recipe from Feasting at Home. Buy Chinese Five Spice (affiliate link).

Why is Chinese BBQ Pork Red?

When made in the traditional fashion, red bean curd or red food coloring is used to give the meat that red flavor commonly seen in Chinese restaurants. I prefer to let the natural colors of the roasted meat come through. However, if you are looking for that red color, add a tbsp. of red food coloring or red bean curd (red fermented tofu).


Marinated Chinese Pork Loin

This marinated Chinese pork loin is commonly known as &lsquoChar Siu&rsquo in China. Traditionally this is a dish that is marinated and cooked in BBQ style.

However, in this recipe, we have just cooked it in the oven. But I am sure it would be great on the BBQ &ndash we will try that next time.

The meat of the pig

Pork meat is a delicious ingredient in many meals all over the world. There are so many different types of cuts: pork chops, bacon, ham, gammon, pork tenderloin, pork belly, pulled pork, pork shoulder, ribs&hellip.the list goes on.

A good pork roast recipe with crispy pork crackling really cannot be beaten.

In some religions, however, the pig is considered unclean and it is forbidden to eat the flesh of this animal.

At the risk of upsetting some people, fortunately, we do not subscribe to this. Can you imagine a Full Irish breakfast without sausages or bacon.

Marinated Chinese Pork Loin

Chinese BBQ Pork

Pork is a common ingredient in Chinese food. I have eaten this food in China and it is really very good.

This recipe is a typical Chinese recipe. The pork is marinated for a while and then cooked over the coals (indirectly).

Original recipes may include red bean curd to give a nice red colouring. We cannot easily get that ingredient here though.

So if you want to make it a traditional reddish colour you can always add red food colouring to the pork tenderloin marinade.

I have not done that here as it does not add to the flavour of the meal and I wanted to try it without, to see what it would look like.

On Wikipedia, there is presently a discussion ongoing about the real translation and definition of this barbequed dish, Char Siu or Char Siew, but I will stay out of this as I am in no way an expert on this subject.


Instructions

  1. Add all the ingredients in the Chinese BBQ Pork Sauce in a sauce pan, heat it up on low heat. Stir to combine well. The sauce is ready when it thickens and becomes sticky. (It yields 1/2 cup sauce.) Transfer out and let cool.
  2. Rub the garlic on the pork. Add 2/3 of the sauce to marinate the pork for at least 4 hours, or best overnight.
  3. Add the cooking oil to the remaining sauce. Keep the sauce in the fridge.
  4. The next day, heat the oven to 375°F (190°C). Line a baking tray with parchment paper or aluminum foil. Place the pork on the baking tray and roast for 20 minutes. (Shake off the excess sauce before roasting.)
  5. Transfer the pork out of the oven. Let cool and thread the pork pieces on metal skewers. Brush the remaining char siu sauce on the pork and grill them over fire on an outdoor grill. You may also grill them over fire on a gas cooktop. If you don't have either, you may select the Broil function on your oven and broil each side of the pork, about 1 minute each, or until slightly charred.
  6. Slice the Chinese BBQ pork into bite-size pieces, drizzle the remaining sauce over and serve immediately with steamed white rice.