Low FODMAP Char Siu (Chinese BBQ Pork)

Total time9 hr

Prep time20 min

Cook time40 min

5.0

(27)

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Ingredients

4 servings

For the marinade and pork

2 lb boneless pork shoulder, cut into 2-inch-wide strips
3 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
2 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp toasted sesame oil
1 tbsp granulated sugar
1 tsp five-spice powder
1 tsp white pepper
3 cloves garlic, minced
Chef's tip
Swap 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.
1 tsp red food coloring (optional)

For the glaze

2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp hoisin sauce
1 tbsp soy sauce

Instructions

1
In a large zip-top bag or baking dish, whisk together the hoisin sauce, soy sauce, honey, Shaoxing wine, oyster sauce, sesame oil, sugar, 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 the marinade, turning to coat thoroughly. Seal the bag or cover the dish and refrigerate for at least 8 hours, or overnight, turning the pork once halfway through if possible.

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