Servings: 4 servings
Calories: 342kcal
Ingredients
- 600 g pork shoulder cut into strips
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce keto-friendly
- 2 tbsp allulose or preferred keto sweetener
- 1 tbsp Shaoxing wine
- 1 tsp five-spice powder
- 2 cloves garlic minced
- 1 tsp red fermented bean curd optional, for color
- 1 tbsp allulose for glazing
Instructions
- Combine soy sauce, hoisin, allulose, Shaoxing wine, five-spice, garlic, and bean curd if using in a bowl. Add the pork strips and marinate at least 2 hours, or overnight in the fridge.
- Preheat the oven to 200C (400F). Line a rack over a baking tray with foil underneath to catch drips.
- Arrange the pork strips on the rack and roast for 20 minutes.
- Flip the pork, brush with a little extra marinade, and roast 10-15 minutes more until deeply caramelized at the edges.
- Brush with the reserved tablespoon of allulose dissolved in a splash of water for a final glossy glaze, then broil 1-2 minutes to caramelize.
- Rest 5 minutes before slicing.
Notes
Chef's Tip: Roasting on a rack rather than directly on the tray lets the heat circulate and gives you those signature charred edges on every side. Keto Swaps: allulose replaces sugar and maltose in the traditional marinade and glaze, caramelizing the same way.
Nutrition
Calories: 342kcal | Protein: 28g | Fat: 22g
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About This Dish
Char siu hanging in restaurant windows is a Cantonese icon — pork marinated until deeply flavored, then roasted until the edges caramelize into something sticky and charred.
Allulose replaces sugar and maltose in the traditional marinade and glaze, caramelizing the same way.