Keto Char Siu Pork (Soy-Free)

Ingredients

• about 910 g Pork Shoulder
• 1/4 cup Honey Substitute (e.g., Lakanto)
• 1/4 cup Coconut Aminos
• 2 tbsp Rice Vinegar
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Five-Spice Powder
• Red Food Coloring (Optional)
• 1 tbsp Avocado Oil

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

Instructions

1. 1Cut the about 910 g of Pork Shoulder into strips about 1.27 cm thick.
2. 2In a medium bowl, combine the 1/4 cup Honey Substitute, 1/4 cup Coconut Aminos, 2 tbsp Rice Vinegar, 3 cloves of minced Garlic, 1 tbsp of grated Ginger, and 1 tsp Five-Spice Powder. If using, stir in a few drops of Red Food Coloring until the desired color is reached.
3. 3Add the cut pork shoulder strips to the bowl with the marinade. Toss to ensure all the pork is coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
4. 4Preheat your oven to 175°C. Line a baking sheet with parchment paper.
5. 5Arrange the marinated pork strips in a single layer on the prepared baking sheet. Drizzle the 1 tbsp of Avocado Oil over the pork.
6. 6Bake for 45 minutes, flipping the pork strips halfway through the cooking time. The pork is done when it is cooked through and has a slightly caramelized exterior. For best results, check the internal temperature reaches 63°C.
7. 7Remove the pork from the oven and let it rest for 5 minutes before serving hot.

Substitutions

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