Pork is becoming a common and tasty addition to the BBQ menu with lots of recipe choices from pork tenderloin, pork chops and steaks to baby back ribs.
This is a simple recipe for Char Siu Bau. A wok equipped with a stainless steel steam plate (a plate with holes to allow steam to pass) is required to make these. You will also need to follow the recipe on this site for Chinese Steamed Buns
This is based on the American style pulled pork but as I don't have a smoker this is a good substitute. It has all the complex flavours minus the smoke. The tips section includes how to smoke it American BBQ style or make it in a slow cooker.
Pork fillet is marinated in a deliciously sweet blend of real maple syrup, Dijon mustard and a hint of sesame oil.
Looking for something both Delicious and easy to make? Look no further, this dish takes minimal prep time and can be easily be cooked overnight! This recipe is best suited to be served on a crusty roll (such as tiger loaf roles) with fresh slaw and mayonnaise, or use it as the meat on homemade BBQ Pizza!
Mouthwateringly good - these ribs will go down a treat. They do take time, but they make a sensational meal served with coleslaw, baked beans and/or your favourite green salad.
This tasty pulled pork recipe from Hawsmoor chef Richard Turner is perfect for sandwiches and burgers! Enjoy with a glass of Casillero del Diablo Merlot - the plum and herbaceous flavours of the wine make this meat feat even more enjoyable!
This is a beautiful pork dish that is marinated over night in sugar, whisky, honey and soy before being cooked on the BBQ.
This is a great way to cook ribs, get the flavour into them and soft inside, and then transfer to the BBQ to get the saucy, smoky outdoor flavour.
Char Siu or BBQ pork is a favourite of mine and this is a simple stir fry that uses it with pasta, cabbage and onions in a light oyster and soy sauce.
Really popular in many states of the USA, particularly Texas. Slow cooked rubbed pork is cooked "Low and slow" so that it's super tender; the test is that you can stick a fork into the flesh and twirl it and the meat fibres will wrap around the prongs of the fork.