Low FODMAP Gluten Free Char Siu (Chinese BBQ Pork)
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, cut into 2-inch-thick strips
For the marinade
- 3 tbsp tamari
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 2 tbsp gluten free hoisin sauce
- 2 tbsp shaoxing wine or dry sherry
- 1 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 2 tsp chinese five-spice powder
- 1 tsp white pepper
- ½ tsp red food coloring (optional)
For the glaze
- 1 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 tbsp tamari
Instructions
- 1
In a medium bowl, whisk together the tamari, honey, gluten free hoisin sauce, Shaoxing wine, oyster sauce, sesame oil, five-spice powder, white pepper, and red food coloring (if using) until smooth and fully combined.
- 2
Reserve 2 tablespoons of the marinade in a small bowl and set aside for the glaze. Add the pork strips to a large zip-top bag or baking dish, pour the remaining marinade over the pork, and turn to coat thoroughly. Seal or cover and refrigerate for at least 8 hours, or overnight.
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