paleo

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

MethodPreheat 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.