Char Siu

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Servings: 4 Prep: 15 min Cook: 525 min Dairy Free Gluten Free Paleo Kids Oven Added 7 months ago Updated 7 months ago

Missing nutrition data for: Coconut Aminos, Almond Butter, Rice Vinegar, Red Pepper Sauce, Coconut Sugar, Chinese Five Spice Powder, Ground White Pepper, Sherry

Ingredients

For hoisin sauce:

6 tablespoons coconut aminos

2 tablespoons almond butter ⚠

2 tablespoons blackstrap molasses

4 teaspoons rice vinegar ⚠

¼ teaspoon garlic powder

¼ teaspoon onion powder

4 teaspoons sesame oil

¼ teaspoon Red pepper sauce, (like sriracha) to taste ⚠

For the Char Siu:

3 pounds pork shoulder

1 tablespoon minced garlic

2 tablespoons coconut sugar ⚠

¾ teaspoon sea salt, plus more to taste

½ teaspoon Chinese five spice powder ⚠

1 teaspoon paprika

¼ teaspoon ground white pepper ⚠

1 tablespoon sherry ⚠

1 tablespoon coconut aminos

½ teaspoon sesame oil

2 teaspoons tomato paste

2 teaspoons molasses

1 tablespoon avocado oil

1 tablespoon water

Instructions

1. Prepare hoisin sauce: Place all ingredients in a pint-sized mason jar, secure the lid, and shake until well combined. Store in fridge until ready to use.

2. Prepare the Char Siu: Cut the pork into long strips about 3 inches thick.

3. Combine 1/4 teaspoon of the hoisin per serving with the rest of the ingredients in a bowl to make the BBQ sauce. Reserve about 2 tablespoons of the sauce and pour the rest into a large zip top bag along with the pork. Make sure the pork is coated with the sauce, squeeze the air out of the bag, and seal it.

4. Marinate in the refrigerator overnight. Store the reserved sauce for later as well.

5. Preheat your oven to 475F with a rack placed on the highest position.

6. Line a sheet pan with parchment and place a metal rack on top to keep the pork off of the pan and allow it to roast more evenly.

7. Place the pork on the racks, leaving as much space as possible between pieces, and put the pan in the upper portion of the oven.

8. Pour the rest of the marinade from the bag into a bowl for basting.

9. After 25 minutes or so, flip the pork and baste with some of the marinating liquid.

10. If needed, add a half cup of water to the bottom of the sheet pan to prevent burning or smoking from the drippings.

11. After another 20-25 minutes, turn on the broiler to crisp the outside of the pork, but watch carefully to avoid burning the meat.

12. Remove from oven and use a basting brush to brush the roasted pork with the reserved BBQ sauce. Let the meat rest for ten minutes and enjoy!

Per serving incomplete

623

Cal

12g

Carbs

32g

Fat

67g

Protein

Carbs 8%

Fat 48%

Protein 44%