Chinese Barbecued Pork for a Crowd.

Disclosure: RawSpiceBar provided me with the Chinese Five Spice powder that was used in my marinade and recipe inspiration, however all opinions of the spices and this dish are my own.

Lately on Sunday afternoon, I will spend a little extra time in the kitchen to prepare meals for the week. You see, John and I are back to living a traveling lifestyle. Or, at least John is. He is working about an hour and 45 minutes away from home during the week, living in our camper.

You'll remember that this is not the first time he's traveled for work, nor will it be the last. Spending time apart is just a reality for us right now, especially since I am working full-time in education. Should something change with my job, then I would definitely hit the road with the homestud. Again.

For now, this arrangement is working well for us.

To make John's workweek a little more comfortable, I pack him a variety of meals to eat for lunch throughout the week. I also pack his freezer full of meats and veggies to grill for dinner. A few weeks ago I made a Chinese barbecued pork roast for Sunday dinner, and packed the leftovers for lunches. This is one recipe you simply have to try, especially with RawSpiceBar Chinese Five Spice blend.

You'll need: 
**This marinade will cover about 2 pounds of pork.

1 packet (about 1.5 T) of RawSpiceBar Chinese Five-Spice Powder
1/2 T brown sugar
1 T local honey
1.5 T coconut aminos (or soy sauce)
1 T olive oil
2 pounds of pork arm roast, in large pieces (you could also use tenderloin)

1. Mix all ingredients, except pork, in a small bowl.

2. Place pork in a marinade dish or in a large plastic bag with all of the marinade. Be sure to massage that marinade all over and up in that pork's business.

3. Refrigerate the pork in the marinade for at least 3 hours. I would highly recommend overnight.

4. Preheat the oven to 350*, and place the pork in a shallow baking dish with the marinade.

5. Every 10 to 15 minutes, baste the pork with the marinade in the bottom of the pan with a basting brush. Bake the pork until you get an internal temperate of 145*. Use a meat thermometer!

6. Once you get the internal temp to 145*, switch the oven to broil and caramelize the glaze on that pork. This should take about 5 minutes, depending on your oven.

7. After the glaze is all caramelized on the pork, remove it from the oven and let rest for about 10 minutes.

8. Slice however you'd like, and enjoy with tons of veggies! Of course, you can stick with rice or udon noodles, but we want to keep our carbs down.

We packed all of the leftovers for John's lunches throughout the week.

We love the tangy spice from the Chinese Five Spice powder. It pairs really well with pork. While we prepared a pretty Americanized dish, the folks at RawSpiceBar have a variety of internationally-inspired recipes for their spice blends. Remember, RawSpiceBar offers a $6 monthly subscription for folks interested in trying new, freshly ground spices each month (our Christmas dinner was a hit!). I eagerly await our next package!

What are some of your favorite meals to have as leftovers? Leave a comment!


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