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Not my Mama’s Cha Siu (Chinese BBQ Pork) – Guest Post from TheRealFoodGuide.com

Vivian Cheng | August 30
paleo chinese bbq pork recipe

Vivian Cheng is the amazing blogger behind The Real Food Guide (she’s also a Registered Holistic Nutritionist and has studied biochemistry and design). Vivian is a firm believer that “you need to be your own advocate for your health and wellness and figure out where you are in your own journey,” and you’ll find great articles about nutrition and delicious recipes on her website to help you with your journey. Vivian is also the co-author of the delicious AIP ice-cream cookbook, We Can All Scream For Ice Cream. In this guest post, she’s shared with us this delicious Paleo Chinese BBQ recipe (along with AIP options).

paleo chinese bbq pork recipe

Not my Mama’s Cha Siu (Chinese BBQ Pork) – Guest Post from TheRealFoodGuide.com
 
Ingredients
  • 2 lbs pork shoulder or pork butt (preferably, organic, pasture-raised pork)
  • ¼ cup coconut aminos or wheat-free soy sauce
  • ¼ cup local honey
  • 1 tbsp sesame oil or avocado oil if AIP
  • ½ tsp ground cinnamon
  • ¼ tsp cloves
  • ½ tsp of ground star anise* (omit or be cautious, if AIP)
  • ½ tsp black pepper* (omit or be cautious, if AIP)
  • ½ tsp white pepper* (omit or be cautious, if AIP)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp freshly grated ginger
  • 1 tbsp fish sauce
Instructions
  1. Preheat your oven to 325F. If your cut of pork shoulder or pork butt is too large, divide it into two equal sized pieces and place in a shallow baking dish.
  2. In a mixing bowl, add all the other ingredients and stir until uniform in consistency.
  3. Pour about ¾ of the marinade over your pork and let your pork marinate, covered, for at least two hours. (You’ll be reserving ¼ of your marinade for basting later.)
  4. Place the marinated pieces of pork on a broiling pan and bake for 30 minutes. While the pork is cooking, put the reserved marinade in a small saucepan and cook on medium heat for about 10-15 minutes, until the marinade is reduced to a thick sauce.
  5. After 30 minutes of baking, remove the pork from the oven and pour about half of the thickened marinade over the pork and spread and baste the sauce with a basting brush. Broil the pork for about 5 minutes.
  6. After 5 minutes of broiling, flip the pork over and baste the other side of the cuts of pork with the remainder of the sauce. Broil the pork until it is slightly charred.
  7. Remove from oven and allow to cool. Slice and serve with your favorite stir-fried Chinese greens.
Notes
Guest post from Vivian Cheng at TheRealFoodGuide.com
 

For more recipes, visit The Real Food Guide.