Classic Cantonese Char Siu Pork Shoulder

Ingredients

• 600 g Pork shoulder, boneless
• 3 Tbsp Low-sodium soy sauce
• 2 Tbsp Erythritol (granulated)
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tsp Chinese five‑spice powder
• 1 Tbsp Rice vinegar
• 1 Tbsp Olive oil

Instructions

1. 1

   1. In a bowl, whisk together soy sauce, erythritol, garlic, ginger, five‑spice powder, rice vinegar, and olive oil to form the glaze.

2. 2

   2. Pat the pork shoulder dry, then place it in a resealable bag or shallow dish and pour the glaze over it, ensuring the meat is fully coated. Marinate at room temperature for 30 minutes while you prepare the oven.

3. 3

   3. Preheat the oven to 150 °C (300 °F). Place the marinated pork on a rack set over a roasting pan, reserving any remaining glaze for basting.

4. 4

   4. Roast the pork for 150 minutes, basting with the reserved glaze every 45 minutes. During the last 10 minutes, increase the oven temperature to 220 °C (425 °F) to caramelize the surface.

5. 5

   5. Remove the pork from the oven, let it rest for 10 minutes, then slice thinly against the grain and serve.