Sticky barbecue style pork is incredibly easy to make and so delicious. I must admit, after spending several years in Asia, I do have a flare and a taste for Asian cooking. And this dish certainly fits the bill. The great thing is all the ingredients you need you will have in your pantry and in your fridge. I used pork belly because I had leftovers, but you can use pork chops, pork tenderloin, or even ribs for that matter. If you use a bone in cut, just adjust the cooking time accordingly. As always, you can alter the ingredients according to your taste.
Believe me my friends, this is a dish that family and friends alike will enjoy and line up for more. Give it a try and let us know what you think.
Sticky Barbecue Style Pork Recipe
Imagine coming home with some pouring some pour out of the freezer and some barbecue sauce out of the cupboard and having dinner ready in 30 minutes. If this is something that appeals to you, then this sticky barbecue style pork recipe will be right up your alley. Yes, that's true, it's cooked on the table, and ready, in 30 minutes. As one member said: " life simply doesn't get any easier.”
Add all the ingredients to a pan over medium high heat. Whisk and bring to a boil.
Add in the pork, reduce the heat, and allow to simmer for 20 minutes without a lid placed on. Flip the pork every five minutes. By the end of 20 minutes the sauce will be thick.
Place the pork into an air fryer and spoon some sauce over the top. Air fry for 10 minutes at 360 F or 185 C for 10 minutes.
Remove the pork and plate. Garnish with sesame seeds and green onions.
Serve and enjoy your sticky barbecue style pork recipe.
- Amount Per Serving
- Calories 620kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 10g50%
- Sodium 458mg20%
- Potassium 325mg10%
- Total Carbohydrate 23g8%
- Dietary Fiber 1g4%
- Sugars 20g
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
I used pork belly because I had some left over. You can use ribs or tenderloin as well. Even chops work well. As a matter of face, any meat can be used in the recipe.
Of course vary or change the ingredients according to your liking.
Overnight marination is also a consideration.
The dish is great served over rice or mashed if you make a bit more sauce.