Egg-Free Gluten-Free Char Siu Pork

Instructions

1. 1Cut the about 910 g of pork shoulder into long strips, about 2.54 cm thick.
2. 2In a medium bowl, combine the 1/2 cup of gluten-free soy sauce (tamari), 1/4 cup of honey, 2 tbsp of brown sugar, 2 tbsp of rice wine (Shaoxing), 4 cloves of minced garlic, 2.54 cm of grated ginger, and 1 tsp of five-spice powder. If using, add the 1/4 tsp of red food coloring and stir until well combined.
3. 3Add the pork strips to the bowl with the marinade. Toss to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the pork.
4. 4Preheat your oven to 175°C.
5. 5Arrange the marinated pork strips in a single layer on a wire rack set over a baking sheet. This allows air to circulate and the pork to cook evenly.
6. 6Bake for 45 minutes. After 15 minutes, carefully flip the pork strips. Baste the pork with the marinade from the baking sheet every 15 minutes during the baking process. The pork is done when it is tender and slightly caramelized, with an internal temperature of 63°C.
7. 7Remove the pork from the oven and let it rest on the wire rack for 10 minutes. This resting period allows the juices to redistribute, making the pork more tender and flavorful.
8. 8Slice the rested Char Siu pork against the grain into bite-sized pieces and serve immediately with rice.

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