Char Siu Pork Sous Vide Version Recipes

CHAR SIU PORK (SOUS VIDE VERSION)

Char Siu Pork (Sous Vide Version) image

Found hanging in the windows of Chinese restaurants around the world, Char Siu 叉燒 or Chinese BBQ Pork is probably one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine. Originated from the Canton region of China, Char Siu is also known as Char Siew, Cha Siu, Cha Shao, or 叉燒 and so on. This honey glazed Chinese barbecued pork has that slightly charred and signature mahogany color finish with an addicting sweet but savory flavor. Char Siu is best when you use pork shoulder or country-ribs (which are actually pork shoulder that's been cut by butchers into manageable, but thick slabs of pork, resembling a rib (I guess). The point here is, Char Siu needs to have a little fat in it and pork shoulder offers a great lean-to-fat ratio. Pork loin will have a tendency to be dry and not as tender, but in a pinch, will also work. Other cuts that work good are; pork belly, pork cheek, pork neck, pork tenderloin, pork ribs, duck and even chicken thighs, and legs.

Provided by Kobe Roux

Categories Pork

Time 1h15m

Yield 16 ounces, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon brown sugar
2 garlic cloves, peeled and minced
1/2 teaspoon finely grated fresh ginger
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1/2 teaspoon Chinese five spice powder
1 tablespoon fermented red bean curd
2 tablespoons shaoxing wine or 2 tablespoons dry sherry

Steps:

Mix all Char Siu Sauce ingredients in a nonreactive bowl and set aside.
Place the pork chunks in a food-grade vacuum sealing bag and pour the ingredients of the Char Siu sauce in bag, surrounding the tenderloin.
Vacuum seal the bag and store in the refrigerator for at least 4 hours and up to 12-hrs. The longer the better (up to 12-hrs).
Using a Sous Vide, cook the tenderloin (in the vacuum bag with the marinade) at 139 F or 59.4 C for 2.5 - 3 hours.
Once the pork is done cooking, remove it and set the remaining sauce aside in a small saucepan.
Add 4 tablespoons of honey to the char siu sauce.
Place sauce over medium heat and reduce to about half the volume.
Using a basting brush, baste the tenderloin with the reduced Char Siu sauce.
Baste the remaining sauce over the tenderloin and use a Searzall® culinary torch to achieve great char-color or grill for 10-mins @ 500F, basting every 5 minutes Remove when color meets your approval. (Remember, it's already cooked -- so don't overdo it).
Let rest for 10 min then cut into bite-sized pieces to use in your dishes, such as fried rice or lo mein.

Nutrition Facts : Calories 24.6, Fat 0.3, Cholesterol 0.2, Sodium 169.1, Carbohydrate 5.3, Fiber 0.2, Sugar 3.7, Protein 0.4

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