*Not* Paleo Pork Char Siu

Beth Renzetti


Arriving in my inbox just in time for Culinary Quest/China was this Paleo recipe. Great! Except I don't have some of the ingredients so I unPaleo'd it. Doing a some research, I found this:
"One of our favorite things about living in NYC is our proximity to one of the best Chinatowns in North America. Where else can you find perfect soup dumplings, bao stuffed with everything imaginable and lacquered, sticky, Chinese-style roasted meats. One of our favorites of those meats will always, always be char siu pork. This barbecued Chinese pork is best friends with rice..."
I totally agree.


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4 Hr
30 Min


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2 lb
pork tenderloin


1/2 c
soy sauce
1/4 c
2 Tbsp
sesame oil
3 Tbsp
mirin or apple cider vinegar
1 1/2 tsp
chinese 5-spice powder
6 clove
garlic, minced
yellow or vidalia onion, minced
2 tsp
fresh grated ginger
1 tsp
black pepper
1 tsp
sea salt
star anise (optional)


1/4 c
1 Tbsp
light brown sugar
1-2 Tbsp
hot water

How to Make *Not* Paleo Pork Char Siu


  • 1Cut the pork loin into 6 equal pieces.
  • 2Mix all the marinade ingredients together in a glass bowl or plastic ziplock bag. Add the pork loin pieces and marinate for 4 to 8 hours.
  • 3Preheat oven to 325F.
  • 4Grease a baking rack with oil and set over a roasting pan.
  • 5Place the pork pieces on the rack.
  • 6Bake at 325F for 20 minutes and remove from the oven. Move the pieces from the rack and place flat on the roasting pan.
  • 7Increase oven heat to 425F.
  • 8Mix the glaze ingredients together and heat on medium for about 5 minutes.
  • 9Brush all the pork pieces with the glaze and return the pan to the oven to bake for another 5 minutes at 425F, rotate once halfway through.
  • 10Pork is done when the internal temperature reaches 145F.

Printable Recipe Card

About *Not* Paleo Pork Char Siu

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Chinese
Dietary Needs: Low Fat, Dairy Free

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