Asian Style Stuffed Onions

Asian Style Stuffed Onions

Unfortunately everything isn’t made of meat, but that doesn’t mean we can’t stuff it with meat. These pork stuffed onions will be a hit at your next get together. They are relatively easy to prep/cook and won’t break the bank. Kick off football season right with a tray of these beauties.

Tips / Suggestions

  • Save any leftover stuffing you have. It really goes well with pasta or rice as a second meal.
  • Take your time coring out the onion. Don’t be in a hurry. The last thing you want to do is pierce the outer layer. You can also use a small spoon if you don’t have a melon baller.
  • I suggest using this as an appetizer. It’s really tasty, but strong for a full meal.
Print Recipe

Asian Style Stuffed Onions

Recipe by BacusBBQ


Prep time


Cooking time




Delicious sweet onions stuffed with an Asian style pork mixture, cooked until tender, and the smothered in a teriyaki sauce. You'll love this dish.


  • 1 lb 1 ground pork

  • 2 2 sweet onions

  • 2 tbsp 2 cilantro chopped

  • 4 cloves 4 garlic chopped

  • 1.5 tbsp 1.5 Golden Mountain sauce

  • 1/2 tbsp 1/2 rice vinegar

  • 1/2 tbsp 1/2 ground ginger

  • 3 tbsp 3 toasted sesame oil

  • 1/2 cup 1/2 cashews (unsalted) chopped

  • 1 1 bell pepper chopped

  • 3 tbsp 3 teriyaki sauce of choice

  • 2 tbsp 2 green onions chopped (green end)

  • 2 tbsp 2 pork seasoning of choice

  • 1 1 lime cut in half

  • 1 tbsp 1 sriracha

  • 1 tbsp 1 panko


  • Take both onions and chop off the bottom (root side) so that they can stand upright. Also, chop off a small portion of the top before coring. Carefully scoop out the inside of the onions (from the top) so that the exterior of the onion is roughly 1/4'' to 1/3'' thick. Ideally a melon baller is to be used to make this a quicker process.
  • Take half of the removed onion pieces and save them for the filling. The other half can be save for another dish.
  • Coat both onions with toasted sesame oil and apply the seasoning over the exterior of both onions. Place them in a small pan (standing upright) to make it easier to move them around.
  • Heat a pan over medium high heat. Once hot, add toasted sesame oil, sweet onions, and the bell pepper. Cook for roughly 3 minutes. Add the pork, golden mountain sauce, rice vinegar, garlic, and ginger powder. Mix together and cook for around 8-10 minutes.
  • Add the cashews and stir. Turn off the heat. Add the green onions and stir again. Fill up your onions as much possible till they're essentially overflowing.
  • Heat your grill to 350 degrees F (or oven). Place the onions on a small cast iron pan and set them on the grill. Cook for 45 minutes. During the last 15-20 minutes add the panko.
  • Carefully remove the onions from the pan and set on a plate or cutting board. Top with teriyaki sauce, sriracha, lime juice, cilantro, and sesame seeds. Before serving, carefully slice in half and serve a half per person. Then, dig in!

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