In a heatproof bowl, cover the noodles with boiling kettle water.
Peel the onion and chop into 1cm chunks, roughly slice the chilli, then dry fry and char both in the hot pan for 2 minutes, stirring regularly.
Trim the pork of any sinew, then chop it into 2cm chunks.
Peel and slice the garlic, stir into the pan with the pork and 1 tablespoon of olive oil and stir-fry for 2 minutes.
Chop the baby corn and mangetout into 2cm lengths, then toss into the pan and stir-fry for another 2 minutes.
Add 1 tablespoon of red wine vinegar and the black bean sauce, let it sizzle for 30 seconds, or until the pork is just cooked through, then season to perfection.
Drain the noodles and divide between your bowls.
Spoon the pork, veg and black bean sauce on top, crumble over the prawn crackers, and tuck in.
BBQ pork combines tender pork fillet, smoky barbecue glaze, crispy garlic chips, rosemary, fluffy rice, black beans, and fresh tomato salad into a colorful comfort food recipe packed with bold flavor. The juicy pork develops rich caramelized edges while the fresh salad keeps the dish bright and balanced.
This grilled pork recipe remains popular because it delivers smoky barbecue flavor in a quick and simple meal. The combination of crispy garlic, rosemary, sweet tomatoes, spicy chili, and fluffy rice creates vibrant texture and satisfying freshness throughout the dish.
Smoky BBQ pork with crispy garlic and rosemary
The popularity of BBQ pork continues to grow because pork fillet cooks quickly while staying tender and juicy. Coating the pork with barbecue sauce during resting also creates glossy smoky richness around the meat.
Another reason this grilled pork recipe works so well is the balance between smoky barbecue flavor and fresh ingredients. Crispy garlic chips, rosemary, tomatoes, and chili help lift the richness of the pork beautifully.
Rice and beans create hearty comforting texture
The fluffy rice and black beans give this barbecue pork recipe hearty texture while soaking up the smoky pork juices and barbecue glaze. The beans also add earthy richness that pairs perfectly with the sweet barbecue sauce.
If you enjoy quick pork barbecue recipes, you may also like our Barbecued Pork Loin, another smoky pork recipe packed with rich grilled flavor.
Texture plays an important role in this recipe. The grilled pork stays juicy and tender while the crispy garlic and rosemary add crunchy contrast throughout the meal.
The tomato and chili salad also creates fresh vibrant contrast beside the smoky pork while adding brightness and light acidity to balance the rich barbecue glaze.
Perfect BBQ pork recipe for quick dinners
This BBQ pork recipe works perfectly for weeknight dinners, casual gatherings, summerpartys, and weekend meals because the pork cooks quickly while still delivering deep smoky barbecue flavor.
The grilled pork pairs beautifully with rice, beans, salads, grilled vegetables, roasted potatoes, corn, or fresh bread for a complete comforting meal.
Proper food handling remains important whenever preparing pork and marinades. Pork should always stay refrigerated before cooking and should be cooked thoroughly before serving. For additional meat preparation and food safety guidance, visit the FDA.
Ultimately, BBQ pork delivers juicy grilled pork texture, smoky barbecue richness, crispy garlic flavor, fluffy rice, and fresh tomato salad in a colorful comforting dinner recipe.
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Bejewelled BBQ Pork
Tender pork fillet with smoky barbecue glaze, crispy garlic, rice, beans, and fresh tomato salad.
Pop the stalks into a bowl with the couscous, just cover with boiling kettle water, and cover.
Cut off the sinew, season the steak with a small pinch of sea salt and a pinch of black pepper, then use tongs to stand it fat-side down in a large non-stick frying pan on a medium-high heat, turning it on to the flat sides once crisp and golden.
Sear on each side, cooking to your liking – I like mine medium rare.
Toast the almonds alongside for the last 30 seconds.
Toss in the honey, then immediately remove the steak and almonds to a plate to rest.
Place the tomatoes in the hot pan, then drain and add the artichokes, along with a good splash of water.
Fry and stir for 2 minutes while you finely chop the lemon, removing any seeds.
Stir it into the pan with most of the mint leaves and cook for a few more minutes.
Fluff up the couscous, season to perfection and divide between your plates, then spoon over the tomatoes and artichokes.
Slice and add the steak, almonds, juices and all, then finish with the remaining mint leaves.
Wash the potato and carrot, then coarsely grate in long strokes.
Toss with a pinch of sea salt, then place on a clean tea towel.
Cut off and discard any fat and sinew from the steak, lay the prosciutto on top, press on the sage leaves, then pound with your fist to flatten and help them stick.
Put 1 tablespoon of olive oil in a cold 30cm non-stick frying pan.
Squeeze the tea towel well to remove any excess liquid from the grated veg, then sprinkle evenly into the pan.
Pat flat, place on a medium-high heat and cook for 5 minutes, or until crispy and golden.
Carefully flip on to your plate and slide back into the pan to cook for another 3 minutes.
Meanwhile, place a medium non-stick frying pan on a high heat.
Rub the steak with 1 teaspoon of oil, fry for 2 minutes, prosciutto side down, then flip for another minute, frying the egg to your liking alongside with a drizzle of oil.
Mix the mustard, a splash each of red wine vinegar and extra virgin olive oil and a little seasoning, then dress the spinach.
Slide your edible rösti on to your plate, put the steak, fried egg and dressed spinach on top, and tuck in.
Put it into a non-stick frying pan on a medium-low heat with the unpeeled garlic cloves, turning them every minute in the fat as it gently crisps up.
Meanwhile, peel the sweet potatoes and chop into 4cm chunks.
Cook in boiling salted water for 10 minutes, or until tender, then drain, smash, season and keep warm.
Trim the spring onions, halve and deseed the chillies, and lightly brown on both sides in the steak fat.
Remove 4 spring onions and the crispy fat bits to a dish, then place the rest of the spring onions and the chillies in a blender and squeeze in the soft garlic flesh.
Drain and add the peppers, along with the parsley, and ½ a tablespoon each of extra virgin olive oil and red wine vinegar, then blitz until smooth, and season to perfection.
Turn the heat under the pan to high.
Cut off the sinew, season the steak with sea salt and lots of black pepper, then cook to your liking, turning every minute.
Let the steak rest for 1 minute on top of the spring onions, then slice.
Spoon 2 tablespoons of sauce on to each plate (save the rest for future meals), sit the steak on top with any resting juices, then serve with the sweet potato, spring onions and crispy bits.
In a heatproof bowl, cover the noodles with boiling kettle water.
Finely slice the cucumber into batons.
Peel and matchstick the ginger.
Click apart the lettuce and finely shred the outer leaves, leaving the smaller inner leaves whole.
Finely grate the zest of 1 lime into a bowl, squeeze in the juice, add half the chilli jam and 1 tablespoon each of red wine vinegar and extra virgin olive oil to make a dressing.
Drain and refresh the noodles, pile on to a platter with the lettuce and cucumber, pour over the dressing and toss well.
Cut off and discard any fat and sinew from the steak, chop the steak into 2cm dice, then season with sea salt and black pepper.
Put a large non-stick frying pan on a high heat.
Roughly chop the peanuts, toast for 3 minutes until golden, then put aside, returning the pan to the heat.
Put ½ a tablespoon of olive oil and the ginger into the hot pan.
Stir-fry for 1 minute, then toss in the steak for 1 minute – you don’t want to overcook it.
Stir in most of the peanuts and the remaining chilli jam, then spoon the steak on to the platter, sprinkle over the remaining peanuts and serve with lime wedges, for squeezing over.
Rub the steak with 1 teaspoon of olive oil, a small pinch of sea salt and a pinch of black pepper.
Put a large non-stick frying pan on a high heat.
Dry fry the mushrooms for 3 minutes on one side only.
Meanwhile, mix the chilli oil, soy, 1 tablespoon of red wine vinegar and a pinch of black pepper in a large bowl.
Tip the mushrooms straight into the bowl of dressing, returning the pan to the heat.
Cook the steak to your liking in the hot pan, turning every minute, with the spring onions, garlic and ginger alongside, stirring them occasionally.
Meanwhile, cook the pasta noodles in a pan of boiling salted water for 3 minutes.
Remove just the steak to a board to rest for a moment, then use tongs to drag the noodles straight into the frying pan, letting a splash of pasta cooking water go with them.
Remove from the heat, pour in the mushrooms and dressing and toss together.
Divide between bowls, then thinly slice and add the steak, drizzling over any resting juices, to finish.
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