Keto Char Siu (Chinese BBQ Pork)
Delicious Chinese BBQ Pork ketofied!
Ingredients
- 1 1/2 tbsp Golden Monkfruit Sweetener (Brown Sugar Replacement)
- 1/4 cup Natures Hollow Keto Honey Substitute
- 1/4 cup hoisin sauce Chang's Hoisin Sauce
- 2 tbsp light soy sauce Coconut Aminos
- 1 tbsp soy sauce Coconut Aminos
- 1 tsp Chinese Five Spice Powder
- 1 Star Anise optional
- 1 tbsp Sesame Oil
- 1 tbsp Avocado Oil
- 2 tsp Red Bean Paste or red food colouring
- 1.5 kg Pork Tenderloin
- 2 tbsp Extra keto honey substitute
Instructions
Marinate Pork
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Mix marinade ingredients in a large zip lock bag and smoosh gently to mix.
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Place the pork in the baggy with marinade. Marinate 24 to 48 hours in the fridge (3 hours is the bare minimum).
Roast Pork (Oven)
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Preheat oven to 170℃
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Line a tray with foil and place a rack on top (recommended but not critical).
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Remove pork from the marinade, save Marinade. Place pork on rack.
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Roast for 30 minutes.
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Remove pork from oven. Dab marinade all over, then turn. Baste and return to oven for another 30 minutes.
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Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If it's charring a bit too quickly, cover with foil.
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Baste again on surface then bake for a further 10 minutes until caramelised and sticky.
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Rest for at least 10 minutes before slicing. This stops it from drying out making.
Reduce Marinade for Basting
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Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
Roast Pork (Air Fryer)
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Remove pork from the marinade, save Marinade. Place pork on rack.
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Cook at 160℃ for 10 minutes.
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Baste the pork and cook for another 10 minutes.
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Baste again on surface then cook for a further 10 minutes until caramelised and sticky.
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Rest for at least 10 minutes before slicing. This stops it from drying out making.