Guangzhou Style Barbecued Pork
Serving Size:4|Prep Time:10minutes|Cook Time:30minutes

Directions
To marinade the pork
  1. Measure both oils, coconut aminos, rice wine, and honey in a bowl and whisk to combine.
  2. Cut the pork into 2 1/2″ – 3″ diameter and the full length of your piece, and with the grain of the meat. Place the pieces in the bowl with the marinade. Cover and marinate overnight turning 2–3 times to evenly distribute the marinade over the surface of the pork.
To cook
  1. Preheat oven to 500°F
  2. Line a baking sheet with foil or parchment and place a roasting rack over the lined sheet.
  3. Remove the pork from the marinade and place on the rack. Reserve the marinade for the glaze.
  4. To prepare the glaze, add the molasses and honey to the bowl with the marinade and whisk to combine.
  5. Return the pork to the bowl. Roll the pork in the mixture and return to the prepared roasting rack. Place in the oven for 10 minutes, then lower heat to 425°F and cook to 153°F and very dark brown, not burnt. Turn pan a couple times and baste remaining extra glaze on the meat with a brush, turning the meat on the rack.
  6. Cool completely or serve at room temperature.
Chef’s Narrative
Naturally prepared Chinese style BBQ pork with a minimum of ingredients. Serve sliced thin as an appetizer with hot mustard, toasted sesame seeds and crisp, fresh radishes
Recipe Substitutions
Do try adding your favorite flavorings and spices, like Szechuan pepper, Five Spice, and ginger. Mix and match the wine, honey and molasses for other similar ingredients. Plum wine or rock candy syrup are nice variations.
Ingredients
For the marinade
  • 1tablespoonneutral oil
  • 1tablespoontoasted pure sesame oil
  • 1 ½tablespoons coconut aminos or gluten free, 50% less sodium, tamari lite sauce
  • 1tablespoonunseasoned rice wine or sherry
  • 1tablespoonhoney
  • 1poundlean boneless pork shoulder
Glaze to cook the pork
  • 2 tablespoons dark molasses
  • 2tablespoonshoney
  • Marinade for the pork

Allergens Soy (If opting to use)