Low FODMAP Char Siu Cantonese Roast Pork
Total time9 hr
Prep time20 min
Cook time40 min
4.7(25)
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, cut into 2-inch-wide strips
For the marinade
- 3 tbsp hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp shaoxing rice wine
- 1 tbsp oyster sauce
- 1 tbsp granulated sugar
- 1 tsp sesame oil
- 1 tsp five-spice powder
- ½ tsp white pepper
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp red food coloring (optional)
For the glaze
- 2 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 tbsp water
Instructions
- 1
In a bowl, whisk together the hoisin sauce, soy sauce, 2 tbsp honey, Shaoxing rice wine, oyster sauce, sugar, sesame oil, five-spice powder, white pepper, garlic, and red food coloring (if using) until the sugar dissolves and the marinade is smooth.
- 2
Add the pork strips to a zip-top bag or shallow dish and pour in the marinade, turning to coat every surface. Seal or cover and refrigerate for at least 8 hours, or overnight.
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