Keto Chinese Roast Pork (Char Siu)
Experience the bold, savory-sweet flavors of classic Chinese BBQ with a low-carb twist in this Keto Chinese Roast Pork (Char Siu). This recipe transforms juicy pork shoulder or pork belly into tender, caramelized perfection while keeping it keto-friendly with the use of tamari, sugar-free ketchup, and powdered erythritol. Marinated overnight in aromatic seasonings like Chinese five-spice, garlic, ginger, and sesame oil, the pork roasts to smoky, charred edges under a sticky glaze that’s irresistibly good. Perfect as a protein-packed centerpiece, appetizer, or pairing with low-carb sides, this guilt-free delight captures the essence of traditional Char Siu while staying true to your keto goals. It's the ultimate fusion of health-conscious cooking and authentic Asian flavors!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder or pork belly
- 0.25 cup Tamari (gluten-free soy sauce)
- 1 teaspoon Chinese five-spice powder
- 4 cloves Garlic, minced
- 1 tablespoon Grated ginger
- 1 tablespoon Sesame oil
- 2 tablespoons Sugar-free ketchup
- 0.25 cup Powdered erythritol
- 2 tablespoons Chinese rice cooking wine or dry sherry
- 0.5 teaspoon Red food coloring (optional)
Instructions
In a large mixing bowl, combine the tamari, Chinese five-spice powder, minced garlic, grated ginger, sesame oil, sugar-free ketchup, powdered erythritol, and rice cooking wine. Stir well to create the marinade.
If desired, add the red food coloring to achieve the traditional red color of Char Siu.
Cut the pork shoulder or pork belly into long strips, approximately 2 inches wide and 6–8 inches long. This allows for even cooking and better absorption of the marinade.
Place the pork strips into a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring all pieces are thoroughly coated.
Seal the bag or cover the dish and marinate the pork in the refrigerator for at least 4 hours, preferably overnight, to enhance flavor.
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack over the sheet.
Remove the pork from the marinade and shake off any excess. Reserve the remaining marinade and set aside.
Place the pork strips on the wire rack, ensuring they have enough space between them for even roasting.
Roast the pork in the preheated oven for about 40 minutes. Every 10 minutes, baste the pork with the reserved marinade.
After 40 minutes, increase the oven temperature to 425°F (220°C). Continue roasting for an additional 20–30 minutes, basting once more, until the pork is caramelized and slightly charred on the edges.
Remove the pork from the oven and let it rest for 10 minutes before slicing.
Slice the pork into thin pieces and serve as an appetizer, a main dish with low-carb sides, or as part of a keto-friendly salad.
Nutrition Facts
Calories |
2502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2752 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
