Keto Char Siu Pork

Ingredients

• 2 lbs Pork Shoulder
• 1/2 cup Coconut Aminos
• 1/4 cup Sugar-Free Sweetener (Erythritol)
• 2 tablespoons Rice Vinegar
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 teaspoon Five Spice Powder
• 1/4 teaspoon Red Food Coloring (Optional)
• 1 tablespoon Sesame Oil

Instructions

1. 1Cut the 2 lbs Pork Shoulder into strips, approximately 1-inch thick and 4-5 inches long.
2. 2In a medium bowl, combine the 1/2 cup Coconut Aminos, 1/4 cup Sugar-Free Sweetener (Erythritol), 2 tablespoons Rice Vinegar, 4 cloves Garlic (minced), 1 tablespoon Ginger (grated), 1 teaspoon Five Spice Powder, and, if desired, 1/4 teaspoon Red Food Coloring. Whisk these ingredients together until well combined to create the marinade.
3. 3Place the cut pork strips into a large resealable bag or a non-reactive dish. Pour the prepared marinade over the pork, ensuring all pieces are coated. Seal the bag or cover the dish and refrigerate for a minimum of 4 hours, or ideally overnight (up to 12 hours), to allow the flavors to penetrate the meat.
4. 4Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Remove the marinated pork from the refrigerator and let it sit at room temperature for 15-20 minutes while the oven preheats.
5. 5Arrange the pork strips in a single layer on the prepared baking sheet, reserving any remaining marinade in the bowl. Bake for 45 to 55 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer. Every 15 minutes during baking, baste the pork with the reserved marinade to keep it moist and flavorful.
6. 6Once cooked, remove the pork from the oven. Brush the hot pork strips with the 1 tablespoon Sesame Oil. Let the pork rest for 5-10 minutes before slicing and serving; resting allows the juices to redistribute, ensuring tender meat.

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