Sugar-Free Char Siew (Chinese Barbecue Pork)
Indulge in the bold, smoky flavors of traditional Chinese barbecue pork without the guilt with this Sugar-Free Char Siew recipe! Perfect for those looking to enjoy a healthier version of this beloved dish, this recipe swaps out sugar for erythritol or monk fruit sweetener, while retaining the mouthwatering umami flavors from soy sauce, sugar-free hoisin sauce, and coconut aminos. The pork—whether tender shoulder or rich belly—is marinated in an aromatic blend of minced garlic, Chinese five-spice, sesame oil, and rice vinegar, then roasted to perfection with a sticky glaze for a beautifully caramelized finish. Optional red food coloring adds that signature char siew hue, but the standout element here is the robust flavor profile—sweet, savory, and smoky. Ready in just over an hour with minimal prep, this sugar-free version is perfect for a low-carb lifestyle or anyone craving a satisfying, healthier twist on a Chinese classic. Serve it with steamed rice or noodles for a meal that’s as wholesome as it is delicious!
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Ingredients
- 500 g Pork shoulder or pork belly
- 60 ml Soy sauce
- 2 tablespoons Hoisin sauce, sugar-free
- 2 tablespoons Coconut aminos
- 3 cloves Garlic, minced
- 1 teaspoon Chinese five-spice powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red food coloring (optional)
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Erythritol or monk fruit sweetener
Directions
Step 1
Cut the pork shoulder or pork belly into long strips, about 2 inches wide. This will ensure the marinade penetrates thoroughly and the pork cooks evenly.
Step 2
In a large bowl, combine soy sauce, sugar-free hoisin sauce, coconut aminos, minced garlic, Chinese five-spice powder, black pepper, optional red food coloring, sesame oil, rice vinegar, and the erythritol or monk fruit sweetener. Mix well to form a marinade.
Step 3
Place the pork strips into a resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring all pieces are well coated.
Step 4
Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for better flavor absorption.
Step 5
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and place a wire rack on top. This will prevent the pork from sitting in its own juices and help it cook evenly.
Step 6
Remove the pork from the marinade and place it on the wire rack. Reserve the leftover marinade.
Step 7
Roast the pork in the preheated oven for 30 minutes. Brush the pork generously with the reserved marinade every 10 minutes to enhance the flavor and keep it moist.
Step 8
After 30 minutes, increase the oven temperature to 425°F (220°C) and roast for an additional 15 minutes, or until the pork is charred and caramelized on the edges.
Step 9
Remove the pork from the oven and let it rest for 5 minutes. Slice the pork against the grain into bite-sized pieces and serve warm with steamed rice or noodles.
Nutrition Facts
| Serving size | (681.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1502.4 |
| Total Fat 114.3g | 0% |
| Saturated Fat 37.0g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 350mg | 0% |
| Sodium 3729.9mg | 0% |
| Total Carbohydrate 35.1g | 0% |
| Dietary Fiber 1.5g | 0% |
| Total Sugars 6.4g | |
| Protein 98.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 122.0mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 1680.5mg | 0% |
Source of Calories