Sous Vide Char Siu
Char Siu is a traditional Chinese dish, and the char siu made with sous-vide is even more delicious.
Video
Equipment
- Vacuum Sealer
- Vacuum Bag
- Whisk
- Small Mixing Bowl
- Kitchen Paper
- Sheet Tray with Roasting Rack
- Pastry Brush
Ingredients
- 1/4 cup Hoisin
- 1/4 cup Honey
- 3 tbsp Brown Sugar
- 2 tbsp Dry Sherry
- 1 tsp Chinese Five Spice Powder
- 2 tbsp Soy Sauce
- 1/4 tsp White Pepper Powder
- 2 tbsp Water
- 1 tbsp Rice Wine Vinegar
- 32 oz Pork Shoulder
Instructions
- 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.1/4 cup Hoisin, 1/4 cup Honey, 3 tbsp Brown Sugar, 2 tbsp Dry Sherry, 1 tsp Chinese Five Spice Powder, 2 tbsp Soy Sauce, 1/4 tsp White Pepper Powder, 2 tbsp Water, 1 tbsp Rice Wine Vinegar
- Evenly coat the pork with the marinade, put the marinade and pork in a sealed bag or a tray and marinate for 12 hours.32 oz Pork Shoulder
- 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!
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
