Gluten-Free Char Siu Pork (BBQ Pork)

Instructions

1. 1On a clean cutting board, cut the about 910 g of pork shoulder into strips approximately 2.54 cm thick and 10.16-12.7 cm long.
2. 2In a medium-sized mixing bowl, combine the 1/4 cup of gluten-free soy sauce, 2 tablespoons of honey, 2 tablespoons of gluten-free hoisin sauce, 1 tablespoon of rice wine, 1 teaspoon of five-spice powder, 2 cloves of minced garlic, and 1 teaspoon of minced ginger. Whisk these ingredients together until well combined.
3. 3If desired, add the 1/4 teaspoon of red food coloring to the marinade and whisk until fully incorporated. Add the cut pork strips to the bowl with the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight (up to 12 hours).
4. 4Preheat your oven to 175°C. Line a large baking sheet with parchment paper to prevent sticking.
5. 5Arrange the marinated pork strips in a single layer on the prepared baking sheet, ensuring they are not overlapping. Bake for 45 minutes, carefully turning the pork strips over halfway through the cooking time (after about 22-23 minutes). The pork is done when it is cooked through, slightly caramelized on the edges, and reaches an internal temperature of 63°C when measured with a meat thermometer.
6. 6Remove the baking sheet from the oven and let the cooked pork rest for 5-10 minutes on the baking sheet. Resting allows the juices to redistribute, keeping the pork tender. Slice the char siu pork against the grain into 1.27 cm thick pieces and serve immediately with plain white rice.

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