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4 Serves
65 Mins
Slice the pork shoulder into long, thick strips and place them in a bowl. Whisk together the Char Siu sauce ingredients and coat the pork thoroughly, letting it marinate.
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ThaiVitamin E
0 mg / 15 mgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
80 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
655 mg / 1,250 mgPotassium
1068 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
64 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
5 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Preheat the oven to 190°C. Place the marinated pork on a roasting pan lined with aluminum foil to catch the drippings.
Roast the pork in the oven for 35-40 minutes, brushing with extra marinade halfway through, until the internal temperature reaches 63°C and the edges are caramelized.
Remove the pork from the oven, let it rest for 5 minutes, then slice thinly using a sharp knife and serve.
35
g10
g32
g
Cameroonian
Thai