Keto Char Siu Pork

Ingredients

• about 910 g Pork Shoulder
• 0.5 cup Soy Sauce (or Coconut Aminos)
• 0.25 cup Erythritol
• 1 tablespoon Chinese Five Spice Powder
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 drops Red Food Coloring (Optional)
• 1 tablespoon Sesame 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 (or coconut aminos), 0.25 cup erythritol, 1 tablespoon Chinese five spice powder, 3 cloves of garlic (minced), 1 tablespoon of ginger (grated), 2 drops of red food coloring (if using), and 1 tablespoon of sesame oil. Stir everything together until the erythritol is dissolved.
2. 2Cut the about 910 g of pork shoulder into 2.54 cm thick strips.
3. 3Place the pork strips into the bowl with the marinade. Make sure each strip is coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
4. 4Preheat your oven to 190°C.
5. 5Line a baking sheet with parchment paper. Arrange the marinated pork strips in a single layer on the prepared baking sheet.
6. 6Bake for 40-45 minutes. The pork is done when it is cooked through and the edges look slightly caramelized. The internal temperature should reach 63°C.
7. 7Remove the pork from the oven and let it rest on the baking sheet for 5 minutes before slicing. Slice the Char Siu pork into bite-sized pieces and serve.

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