One of my favorite things to eat when I would visit my grandparents in Chinatown growing up was char siu or barbecue pork. The strips of pork hung in the windows and my family would eat them for lunch over rice and noodles. I’ve been on a mission to make barbecue pork at home that is nutrient dense without gluten, dairy and processed ingredients. Here is the recipe and share photos of the barbecue pork on Instagram with tag #chineseporkwednesday.
Ingredients
- 4 pounds boneless pork shoulder (pastured and local if you can get it)
- 3/4 cup coconut aminos
- 1/2 teaspoon five spice powder
- oil, fat, or coconut cooking spray
- salt
- white pepper
Equipment
- half sheet cookie baking pan
- baking rack
- non-stick pan
- silicon basting brush
- aluminum foil
- raw meat cutting board
- cooked meat cutting board
- knife
Method
Preheat the oven to 425 degrees. Place the pork shoulder on the cutting board.
Slice the pork shoulder into slabs that are 1/2 inch thick.
Cover the baking pan with aluminum foil. Place the baking rack on top. Spray the rack with the cooking spray or brush oil/fat on with the silicon brush. Place the slabs of pork on the rack.
Sprinkle salt and white pepper on both sides of the meat.
Place the tray of meat in the oven. Cook the meat for 15 minutes on each side. Set the timer.
After you have placed the meat back in the oven to cook for the second 15 minutes, put the stove on medium and pour in the coconut aminos and five spice powder.
When the liquid starts to bubble turn the low so that the liquid starts to thicken.
Once the liquid is covered with bubbles, stir slowly with the silicon brush.
While you are making the barbecue sauce, the meat will finish cooking. Take it out of the oven and set aside to cool.
The sauce will be ready a couple minutes later. Is ready when it has thickened to the point you stir it with the brush and it takes a couple seconds for the liquid to come together.
Place the meat on the cutting board. I use my wooden cutting board to cut non-raw food. Brush the meat with the sauce.
Cover both sides of the meat and the edges with the sauce.
Barbecue pork is ready. Slice and serve!
The Dumpling Mama xo
My girls get so excited when I make these eggplant medallions. They will eat them by themselves, on top of (gluten-free) pasta, on top of rice. I make a big batch because they make great left-overs.
Heat the skillet over medium heat. Cut the eggplant into 1/2 inch thick medallions.
Setup 3 bowls for the crust.
Cover the bottom of the pan with oil or fat, about 1/4 cup. I use ghee because it is mild with little flavor.
Take one of the eggplant medallions and cover it with the arrowroot mixture in bowl 1.
Then dip the medallion into the egg mixture in bowl 2.
Finally dip the medallion into the almond flour and sesame seed mixture in bowl 3.
Oil or fat should be hot by now. If you are unsure, splash a few drop of water into the oil and it should pop. Cover both sides of the medallion with oil by dropping one side into the oil then flip it over and place the other side on the pan.
Wipe the leftover crumbs out of the pan with a paper towel. Heat 1/4 cup of oil or fat into the pan. Repeat the coating and pan-frying process until you’ve cooked all of the medallions. 3 – 4 batches, 18 – 24 medallions.
The egg mixture in bowl 2 can get thick and gooey. After coating the second batch, replace it with a new egg mixture of 2 eggs.
This recipe makes a big batch. Store in the refrigerator or freezer and re-heat in the toaster oven. Enjoy!
I made this noodle dish for every BBQ this summer and it was a big hit. This recipe is a Chinese spin on the Korean glass noodles dish, japchae. I love these noodles because there is a ton of vegetables.
I love to cook with these noodles because they are gluten free.
At least 3 hours before you make the noodles, soak the dried shiitake mushrooms in water.
Once you are ready to cook, squeeze the excess water from the mushrooms.
Fill the stock pot with water and start boiling on medium high.
Turn your skillet or wok on medium and add in 1 tablespoon of oil/fat. I used duck fat to cook these noodles. Once hot, add the onions and cook until translucent. Then add the peppers, 1/2 teaspoon of salt, and cover. After 4 minutes open the cover and stir the vegetables. Cook until vegetables are soft, about 8-10 minutes.
Place the vegetables and its juices onto a plate. The juice will give flavor to the noodles. Keep this stove burner on the whole time you cook the vegetables, mushroom, and eggs. You’ve already cut everything up so you will cook everything one right after another.
In the same skillet or wok, heat 1 tablespoon of oil or fat. Put in the shredded carrots and 1/4 teaspoon of salt. Cook uncovered until soft, about 5 minutes. Stir while cooking. Place cooked carrots onto the plate with the peppers and onions.
Clean the baby spinach. In skillet or wok, heat 1 tablespoon of oil or fat. Put in the garlic and cook for 30 seconds until the ends turn light brown. Put in the spinach and 1/4 teaspoon of salt. Stir and cook until starting to wilt, about 2 minutes. Place the spinach on the plate.
In the skillet or wok, heat 1 tablespoon of oil or fat. Put 1/4 cup of scallions and cook for 30 seconds to flavor the oil. Put in the shiitake mushrooms and 1/4 teaspoon of salt. Stir and cook until hot, about 3 minutes.
Place the mushrooms on the plate.
In the skillet or wok, heat 3 tablespoons of oil or fat. Put in the eggs and 1/4 teaspoon of salt. Lightly scramble and place on a separate late.
Place all of the cooked vegetables and mushrooms and the rest of the raw scallions on top of the noodles.
Mix the coconut aminos, fish oil, and 1 teaspoon of salt and pour into the pot.
Use 2 sets of chopsticks or hands to thoroughly mix everything together.
Give the noodles a taste. To make them more savory add salt and fish sauce. If they need to be sweeter, add some coconut aminos.
Once the noodles are perfect. Add the lightly scrambled eggs on top.