Dairy-Free Char Siu Pork with Bok Choy

Ingredients

• about 910 g Pork Shoulder
• about 450 g Bok Choy
• 0.5 cup Soy Sauce
• 0.25 cup Honey
• 2 tbsp Hoisin Sauce
• 2 tbsp Rice Wine
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Five-Spice Powder
• a few drops Red Food Coloring
• 1 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 0.5 cup soy sauce, 0.25 cup honey, 2 tbsp hoisin sauce, 2 tbsp rice wine, 3 cloves of minced garlic, 1 tbsp of grated ginger, 1 tsp five-spice powder, and a few drops of red food coloring. Whisk everything together until well combined.
2. 2Place the about 910 g of pork shoulder into the bowl with the marinade. Turn the pork to ensure it is fully coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
3. 3Preheat your oven to 175°C. Line a baking sheet with parchment paper. Remove the pork from the marinade, letting any excess drip off, and place it on the prepared baking sheet.
4. 4Bake the pork for 30-40 minutes. Halfway through the baking time, turn the pork over. The pork is done when it is cooked through and has a slightly caramelized exterior. An instant-read thermometer inserted into the thickest part should register 63°C.
5. 5While the pork is baking, prepare the bok choy. Wash the about 450 g of bok choy and cut it into bite-sized pieces. Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
6. 6Add the prepared bok choy to the hot wok or skillet. Stir-fry for 5-7 minutes, or until the bok choy is tender-crisp. It should still have a slight bite to it.
7. 7Remove the pork from the oven and let it rest for 5-10 minutes. Slice the rested char siu pork into desired pieces. Serve the sliced pork with the stir-fried bok choy.

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