Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

While the water bath is heating to the target cooking temperature, please move on to preparing the char siu.Temperature: 149.0 °F Time: 6 hours

In a small bowl, combine all of the Char Siu Sauce ingredients and mix well.

Evenly coat the pork with the marinade, put the marinade and pork in a sealed bag or a tray and marinate for 12 hours.

Bag the char siu with the sauce.

Put the marinade together with the pork in a vacuum bag and seal it.

Secure the magnetic weight to the bottom of the sous vide bag before carefully lowering it into the water bath. Secure the sous vide bag by inserting the bag clip into the rack.

Cook the food until ready.

Carefully remove the pork from the water tank, take out the pork, preheat the oven to 356℉/185℃, evenly brush the barbecued pork with a layer of barbecued pork sauce, put it in the oven and bake for 15-20 minutes, the surface can be colored.

Serve and enjoy!