I’m feeling so content this Sunday morning as I sit in my warm house drinking black coffee and watching big, fluffy snowflakes fall. At this point, I’ve lived in WV longer than anywhere else. But, even after some 20 years I still miss Lake Effect snow so much, and all the little snow squalls over the past couple of days have lifted my spirits.
What does that have to do with anything? Nothing. I just felt like waxing on about my love of snow.
And now on to the food… I said I would post the Chinese pork bbq recipe if you praised me on Facebook. I do need that affirmation as it’s becoming increasingly difficult to work, workout, run my kids around, act like I’m actually a nice person and test out new recipes.
If you’re going to make this pork, be warned that it makes A LOT. Maybe you can make it, slice it and freeze your leftovers for future meals. I made it to use in Well Fed’s Pork Fried “Rice,” and I had about 2.5 pounds of pork left over. Also, the recipe is time consuming. Completely worth it, but time consuming. With these caveats, I give you the Well Fed recipe for Char Siu.
Char Siu aka Chinese BBQ Pork
4 lbs boneless pork shoulder
½ C coconut aminos
1 dried date
3 cloves garlic, roughly chopped (about 1.5 T)
¼ C unsweetened applesauce
1t rice vinegar
1T sunflower seed butter or almond butter (no sugar added)
4 t sesame oil
¼ t red pepper flakes
1.5 t powdered ginger
1 t Chinese five spice powder
¼ t ground black pepper
For BBQ Glaze:
¼ C tomato paste
1/3 C unsweetened apple sauce
½ T rice vinegar
Cut the pork into 8 strips. Cut the shoulder in half lengthwise. Then lay each half on its cut side and slice lengthwise into 4, equal-sized strips. Trim off excess or hard fat. Poke each of the strips 10-12 times with a fork. Then place the strips into a large zipper storage bag.
Place all the ingredients for the marinade in a food processor and process until combined. Measure ½ C of the marinade and set it aside to use in the BBQ glaze later. Pour the rest of the marinade over the pork in the bag. Squeeze out the excess air; seal the bag, and place in the fridge for 30 min to 4 hours. Flip the bag every once in a while to be sure all sides of the meat are coated in the marinade.
While the pork is marinating make the BBQ glaze. In a small saucepan, combine the reserved marinade, tomato paste, apple sauce and rice vinegar. Cook over medium heat, stirring with a wooden spoon until the sauce begins to thicken, about 4-6 minutes. You should end up with about one cup of sauce.
Preheat the oven to 300. Cover a large rimmed baking sheet or pan with foil. Set a wire rack on the pan and pour ¼ C water into the pan.
Remove the pork from the marinade and place on the rack. Then cover the entire pan with foil, crimping the edges to form a seal. Roast the port for 20 minutes. Then remove the foil and roast for additional 40-45 minutes.
Increase the oven temperature to 500 and roast for 8-12 minutes more, until it’s evenly browned. Carefully remove the pork from the oven and brush the tops and side of the pieces with half the sauce.
Return the pork to the oven for 6-8 minutes until the sauce is a deep shade of burgundy. Remove the pan from the oven and flip the pork. Brush the other side with sauce and return to the oven for the final 6-8 minutes.
Remove the pork from the oven and let it rest for 10 minutes. Then cut cross-wise into ½ inch slices.
Eat it like this, or incorporate into fried cauliflower rice. It's yummy!
One more thing – is anyone interested in getting together for a Whole30 veggie cooking experience?
I’ve been toying with this idea, but I don’t get to see a lot you anymore since I now frequent the 5:45 class. If I find that enough people are interested, I’ll coordinate the event. Thanks!