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Chinese BBQ Recipes: top tips to fire up the flavour this BBQ season

Chinese BBQ Recipes: top tips to fire up the flavour this BBQ season

8 June 2023

Roll out your BBQ and dust off your apron, it’s time to ignite your taste buds with Chinese BBQ. From melting off the bone meat to mouth-watering marinades, here are some top tips to cooking delicious Chinese BBQ recipes.  

Char Siu Pork

Char Siu is one of the most beloved, traditional and favoured Chinese dishes. Showcasing the perfect harmony between sweet, savoury, and smoky flavours, the secret to the incredible flavour of Char Siu lies in its marinade. Join us in unlocking the secrets to recreating this traditional Chinese delight at home.

Best cut

When making Char Siu Pork on the barbeque you want a cut that is superb for barbequing – this is pork belly or pork loin. It’s also fatty so very flavoursome, but not too fatty – so there is no need to remove any fat.


How to prepare: marinate, marinate, marinate!

For the best results, smother your meat of choice in your marinade, we recommend our delicious Char Siu Sauce, then cover and refrigerate overnight. By gently massaging in the marinade with your fingers, easing in the marinade into every crevice, then leaving it overnight allows the meat to soak up all of the fantastic flavours.


It’s the magical marinades you pair with your meat that tantalises your tastebuds and transforms it into a mouth-watering masterpiece. But if you don’t have time to marinate the day before, then coating your meat in our delicious Premium Oyster Sauce or Char Siu Sauce just before cooking will still draw out the flavours and add a rich, umami taste to your meat.


How to cook

Chinese barbecue is typically cooked at a high heat, in particular ovens which allows the pork to cook evenly. But, to achieve an even coverage when barbecuing at home make sure your barbecue is super-hot and you continuously turn your pork - around every 2-3 minutes; this avoids burning whilst keeping your pork extra juicy.


Cook until the meat is 145°F or 62°C – a thermometer is worth the investment. If you don’t have a thermometer, then cook until there is no pink meat and the fat is delicious and crispy. Let your meat rest for 10 minutes.


Enjoy our delicious Char Siu recipe here: Delicious Char Siu Pork | Authentic Chinese Recipe  

Satay Chicken Skewers

Chinese Satay Chicken Skewers showcase the perfect marriage between succulent chicken and a mouth-watering satay sauce, which is bursting with sweet, savoury, tangy and nutty flavours! Let’s unravel the secrets behind recreating this cherished Chinese delicacy.

How to prepare: bish bash bosh the poultry

Whether you are using chicken breast or chicken thigh, don’t forget to tenderise your chicken. By tenderising you’ll be left with a smoother, even, juicier chicken. You can tenderise your chicken with a rolling pin or a meat mallet, just remember to cover the chicken with cling film before bish bash boshing it.  


How to prepare: marinate some more!

Like with Char Siu Pork, marinating your meat is the most important part of the process. Submerge your chopped up chicken in a bowl of our tantalising Satay Sauce, cover, and leave to marinate in the fridge overnight if possible. If not, marinate it before cooking – as early as you can.  


Cooking top tip

To prevent the wooden skewers from burning on your BBQ, sink them in water for an hour or more. Then thread your vegetables, fruit and chicken - we recommend pairing pineapple and bell peppers with your chicken to enhance the rich satay flavours.


Enjoy our delicious Chicken Skewers in Satay Sauce recipe here: Chicken Skewers in Satay Sauce

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