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Sous Vide Chinese BBQ Pork (Char Siu) Recipe

Sous vide char siu bbq pork

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From the ISVA Editors

BBQ pork is a classic Chinese preparation and Carmen and Kevin have perfected their sous vide char sui version. It's a juicy, flavorful take on the traditional version and is easy to do yourself at home.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Chinese BBQ Pork (Char Siu) Recipe

  • Published: October 20, 2021
  • By Carmen and Kevin Koo 
  • Total Time: 8 hours
  • Cooks: 140°F (60°C) for 8 hours
  • Serves: 4

Ingredients for Sous Vide Chinese BBQ Pork (Char Siu)

  • For the Marinade 

  • 2 pieces Chinese fermented red bean Curd c
  • 1 Tablespoon maltose 
  • 1 tablespoon Shaoxing wine 
  • 1 tablespoon soy sauce 
  • 1 tablespoon oyster sauce 
  • 1 Tablespoon dark soy sauce 
  • 1 teaspoon five spice powder 
  • 1/4 teaspoon white pepper 
  • 1 tablespoon sugar 
  • For the Pork

  • 1 lb pork shoulder
  • 2 cloves garlic
  • For the Finishing Glaze 

  • 1 tablespoon maltose 
  • 1 tablespoon honey 
  • 1 tablespoon water 
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Cooking Instructions for Sous Vide Chinese BBQ Pork (Char Siu)

For the Marinade

Mix together marinade ingredients.

Cut pork into long strips about 2-3 inches x 1-2 inches. Trim pork to your preference - I enjoy mine with a bit of fat ... Don't judge me!

Pour marinade into a bag or dish; Reserve some for glazing during finishing. 

Place pork strips into the bag or dish and marinate for 12-24 hours. 

For the Pork

Set your sous vide to 140°F (60°C). You can also set a temperature that you prefer between 140 and 165°F (60 and 73.9°C).

Remove pork strips from the bags and seal them in vacuum bags. 

Place the sealed bags into the water bath for 8 hours. 

Preheat the oven to as hot as it will go. 

Place pork on wire rack on a baking sheet and brush with leftover marinade.

Add a bit of water to the baking sheet to avoid smoking and place in the oven. 

After 5 minutes, remove and brush on a second layer of the marinade.

For Finishing Glaze

Mix together the maltose, honey, and water.

Finally, brush with the finishing glaze and pop back into the oven until nicely charred. 

Alternatively, you can make use of a blow torch if you have one. 

Finish by adding another layer of glaze on top. 

16. Slice and enjoy with a fried egg, and boiled yu choi.   

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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All tags for this article: ISVA Sous Vide Recipe Collection, Pork, Sous Vide Pork , Sous Vide Pork Shoulder , Sous Vide Recipes

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