Angie’s Recipe of the Day: Char Siu (Chinese BBQ Pork)
- 2 pounds pork shoulder/butt
For the marinade
- 3 tablespoons sesame oil
- 2 tablespoons molasses
- 2 tablespoons honey
- 2 tablespoon coconut aminos
- 1 tablespoon coconut vinegar
- 1 tablespoon cherry or plum jam
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, minced
- ½ teaspoon chili paste or sriracha
- 1 teaspoon chinese five spice
- ½ teaspoon white pepper
- sea salt, to taste
- Cut pork into chunks, removing the excess fat if you prefer. Place chunks of meat in a gallon size ziploc bag.
- Add all ingredients for the marinade in a medium sauté pan and place over medium heat. Whisk to combine. Let cool then pour marinade over pork in bag. Place in refrigerator to marinate overnight, at least 12 hours or more.
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil, pour water in the bottom of the baking sheet (to keep from burning) and place a wire rack on top. Place the chunks of pork on top of the wire rack. Sprinkle each piece of pork with a bit of salt. Place in oven to bake for 25 minutes.
- After 25 minutes, remove from oven, flip meat over and use a basting brush to baste the pork with leftover marinade (leave enough to do this once more).
- Turn oven to 400 degrees and place back in oven to cook for 15 more minutes, repeat with basting process and bake for another 10 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
Recipe courtesy of paleomg.com