Asian Barbeque Pork (Char Siu Pork)

Time for another Secret Recipe Club reveal.  This month I was asigned Angela's kitchen.  Angela's blog features recipes that are all wheat, gluten and dairy free.  I spent a lot of time searching through all the great recipes that Angela has, as I have never had to really think about preparing gluten free meals before. My youngest brother actually is gluten free, but I left England when he was 4 years old (he is 15 now) so I wasn't around when he was diagnosed and to see how being gluten free affects him and the rest of the family.

While I was searching through the recipes on Angela's blog, I found this recipe for Asian Pork Roast, which was fantastic because I already had char siu pork on the menu plan for the following week, which is a hoisin marinated pork that is roasted in the oven until it is sticky and sweet and so good.  I did change some of the quantities of ingredients from Angela's original recipe, just based on other recipes for char siu that I had seen and for our preferences, but it turned out fantastic and we would definitely make this again.

Boneless pork roast
2 tablespoons firmly packed brown sugar
2 tablespoons honey
1/4 cup ketchup
1/2 teaspoon 5-spice powder
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
2 garlic cloves – minced
1 tablespoon fresh minced ginger
1 teaspoon toasted sesame oil
2 drops of red gel paste

Preheat oven to 375. Line a roasting pan with foil.

In a blender combine all the marinade ingredients and blend until smooth.  Place pork in a plastic bag and pour over the marinade. Leave to marinate in the refrigerator overnight.

Remove pork from the marinade and place in the roasting pan.  Brush with marinade and bake for 30 minutes, remove from oven and baste with remaining marinade and roast for another 30 minutes or until no longer pink in the center.