Gluten-Free Chinese “Barbecue” Pork

When I first had to go gluten-free, I thought about all the things I missed. Amongst the general thing most people miss, bread, pasta, convenience… I missed ladles full of vegetables and nuts swimming in a sea of brown sauce over greasy chow mein noodles, neon red sauce for dunking crisp egg rolls, and annoyingly bright red char siu.

Char siu is different everywhere. I have tried it so many ways, at so many restaurants, made by so many methods. Sometimes it’s made with pork loin, butt, sometimes pork belly. I have been working on this recipe for awhile, based on a lot of online resources. I think I have arrived at a recipe that isn’t too involved, and isn’t too complex.

chinese babecue pork gluten free

 

I finish this on the grill, but after the braise, you could easily chop it up and sauté it in a non-stick skillet with the remaining sauce until it thickens and coats the pork.*

  • 3 lbs pork butt or pork belly
  • 8 ounces hoisin Sauce
  • 1/4 c honey
  • 3 tbsp soy sauce
  • 2 tbsp sherry
  • tbsp rice vinegar
  • 1 tsp Chinese 5 spice
  • 1-2 cloves garlic, minced
  • 1/4 tsp onion powder

Combine all ingredients except pork, whisk them together.

20130513-163248.jpg

 

Brush the pork with an even coating of the sauce and reserve the rest for later. Allow this to marinate for at least 30 minutes or overnight.

20130513-163301.jpg

 

Preheat oven to 250 degrees F, and braise for an hour, covered. It should look like this…

20130513-163322.jpg

 

I finished mine off on a grill, high heat, brushing with the reserved sauce and turning as it caramelized. This takes a long time, but the end result is worth it! You could also do this under your oven broiler, constantly turning and brushing until you run out of sauce.

 

20130513-163332.jpg

 

*This is a much faster road to char siu bliss. ;)

About the Author

Francesca Hinojosa

Francesca Hinojosa trained in French culinary technique with multiple years of experience with gluten-free, vegan, and special diet cooking. She believes in sustainable foods and scratch cooking, to nourish the heart, body, and soul.

No comments

Leave a Reply