Char Siu (Chinese BBQ Pork)
There’s a restaurant here in Denver called Cholon that I have always try it. Problem is, it’s not gluten free friendly at all. But they have the most delicious looking items on their menu. Like pork belly buns, and dumplings, and tamarind glaze short ribs. All I have heard from people is that it’s one of the best restaurants in town. But I KNOW that I would be sick if I went there. This is my small effort to create something as tasty as they make without it being covered in gluten. Gluten is just the worst. I envy those who can shovel in the gluten with no issue at all. If you’re one of those, go to Cholon and be completely happy. You bastard.
So get this: my hair has been greasy lately. Wtf? No, please do not say “Maybe you’re pregnant. My hair got weirdly greasy when I was pregnant.” I get this comment all the time. This is what it usually looks like:
Me: “I’m so tired lately. I’ve had such a hard time getting out of bed.”
Reader: “Maybe you’re pregnant. I was so tired all the time when I was pregnant.”
Me: “I have to pee all the time.”
Reader: “You’re probably pregnant.”
Me: “I’m craving sweets like crazy lately.”
Reader: “You’re definitely pregnant. It’s just science.”
No, I’m not pregnant. And will not be pregnant any time soon. Just because I met the man I’m going to marry doesn’t mean I forgot how to practice safe sex. I’m pretty good at using my brain. But back to the point, my hair is greasy for no apparent reason. I should talk to my hair stylist about it first, but nah, I’ll just bring it up to you. What the fudge, people? It will be good to go for a half day and wham, I’m a grease ball. I really hate it a lot. Help me fix this!!!!
Yay guess what?! I just scheduled engagement pictures! And ordered a dress about 10 minutes after scheduling the session. How do you decide what to wear? Tell me your inspiration!
It’s snowing right now and it’s suppose to be 80 degrees on Saturday. What in the…Print
Char Siu (Chinese BBQ Pork)
- Yield: 6 1x
- 2 pounds pork shoulder/butt
For the marinade
- 3 tablespoons sesame oil
- 2 tablespoons molasses
- 2 tablespoons honey
- 2 tablespoon coconut aminos
- 1 tablespoon coconut vinegar
- 1 tablespoon cherry or plum jam
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, minced
- 1/2 teaspoon chili paste or sriracha
- 1 teaspoon chinese five spice
- 1/2 teaspoon white pepper
- sea salt, to taste
- Cut pork into chunks, removing the excess fat if you prefer. Place chunks of meat in a gallon size ziploc bag.
- Add all ingredients for the marinade in a medium sauté pan and place over medium heat. Whisk to combine. Let cool then pour marinade over pork in bag. Place in refrigerator to marinate overnight, at least 12 hours or more.
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil, pour water in the bottom of the baking sheet (to keep from burning) and place a wire rack on top. Place the chunks of pork on top of the wire rack. Sprinkle each piece of pork with a bit of salt. Place in oven to bake for 25 minutes.
- After 25 minutes, remove from oven, flip meat over and use a basting brush to baste the pork with leftover marinade (leave enough to do this once more).
- Turn oven to 400 degrees and place back in oven to cook for 15 more minutes, repeat with basting process and bake for another 10 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
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Oh, Hi! I’m Juli.
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