Comsomate Chinese BBQ pork collar but with changes. The classic has about a weeks worth of sodium. I used coconut aminos instead of soy to reduce the salt. I used hoisin sauce, ginger, 5 spice, garlic, green onion, rice wine vinegar and marinaded. Now in China they add red food color but doesn’t effect flavor so do or don’t add it . I got pork collar from A to Z butcher shop. I hope you like it.

3 pounds pork collar
1 cup coconut aminos
1/2 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup hoisin sauce
2 tablespoons fresh ginger
2 tablespoons scallions
1 tablespoons garlic
1 tablespoon gochujang paste
5 drops red food color

In a bowl add pork, aminos, hoisin, rice wine vinegar, shallots, ginger, garlic, brown sugar, and gochujang. If your going to use the food color now is the time.

Cut pro into 1 x 2 inch pieces.

Mix well and refrigerate for 1 hour. Longer is better.

Heat oven to 350.

Place mixture in an oven safe pan cook for 95-120 minutes until pork is tender.

Heat a skillet to medium. Add cooking spray.

Brown on both sides.

Serve.