Keto Chinese Roast Pork (Char Siu)

Ingredients

• about 910 g Pork Shoulder (Boston Butt)
• 1/4 cup Soy Sauce (Tamari for Gluten-Free)
• 3 tbsp Erythritol
• 2 tbsp Rice Vinegar
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 tsp Five Spice Powder
• few drops Red Food Coloring (optional)

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

Instructions

1. 1Cut the about 910 g Pork Shoulder (Boston Butt) into long strips, about 2.54-5.08 cm thick.
2. 2In a medium bowl, whisk together the 1/4 cup Soy Sauce (Tamari for Gluten-Free), 3 tbsp Erythritol, 2 tbsp Rice Vinegar, 3 cloves minced Garlic, 1 tbsp grated Ginger, 1 tsp Five Spice Powder, and a few drops of Red Food Coloring (if using).
3. 3Add the pork strips to the bowl with the marinade and toss to coat evenly. 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 about 165°C (160°C). Place a wire rack over a baking sheet.
5. 5Arrange the marinated pork strips in a single layer on the prepared wire rack, ensuring they are not touching each other.
6. 6Bake for 40 to 50 minutes. The pork is done when the internal temperature reaches 88°C.
7. 7During the last 15 minutes of baking, brush the pork strips with any remaining marinade from the bowl.
8. 8Remove the pork from the oven and let it rest on the wire rack for 10 minutes before slicing against the grain and serving.

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