Classic Low-Carb Char Siu Pork Roast

Ingredients

• 1.2 kg Pork shoulder (bone‑in)
• 60 ml Tamari soy sauce (gluten‑free)
• 2 tablespoons Fresh ginger, grated
• 2 Garlic cloves, minced
• 1 tablespoon Erythritol (sugar substitute)
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Chinese five‑spice powder
• 2 stalks Green onions, sliced (for garnish)(optional)

Instructions

1. 1

   1. In a bowl, whisk together tamari, grated ginger, minced garlic, erythritol, apple cider vinegar, and five‑spice powder to form the low‑carb Char Siu glaze.

2. 2

   2. Pat the pork shoulder dry, place it in a large 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 preheat the oven to 150 °C (300 °F).

3. 3

   3. Transfer the pork and any remaining glaze to a roasting pan, cover loosely with foil, and roast for 150 minutes, basting with pan juices every 45 minutes.

4. 4

   4. Remove the foil and increase the oven temperature to 200 °C (400 °F). Roast an additional 30 minutes, or until the surface is caramelized and the internal temperature reaches 71 °C (160 °F).

5. 5

   5. Let the roast rest for 10 minutes before slicing thinly. Garnish with sliced green onions if desired and serve.