Char Siu Pork via ChubbyHubby.net
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Pro-level cooking techniques made simple.
Ingredients for 2
6 scallions, sliced into 2 inch lengths and smashed
8 garlic cloves, smashed and peeled
3 tablespoons regular soy sauce
2 tablespoons Chinese rice wine
3 tablespoons sugar
2.5 tablespoons hoisin sauce
2 tablespoons rich chicken stock
1 teaspoon sesame oil
Directions
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Step 1
Cut the pork lengthwise into strips around 2.5-3 inches wide and 2 inches or so thick. Cut strips crosswise, if needed, into pieces 6-8 inches long.
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Step 2
Whisk together all marinade. Put pork in dish deep enough to hold the meat and marinade. Cover with plastic wrap marinade. Minimum 12 hrs up to 36 hrs Turning occasionally
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Step 3
Set your Anova Sous Vide Precision Cooker to 136.4ºF / 58.0ºC.
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Step 4
Remove from marinade. Place in. Vacuum sealed bag and place in the bath for 24hrs
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Step 5
*if you are using loin or tenderloin you can reduce time to 4-5hrs
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Step 6
After done give them cold water bath - open and prepare or rinse dry off and refrigerate or freeze for later
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The Glaze-Oven Or Torch
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Step 0
Heat oven high as possible
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Step 1
Prepare glaze; 1 teaspoon salt 1 tablespoon hoisin sauce 2 teaspoons honey
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Step 2
Cover cooked pork with glaze
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Step 3
Place on roasting rack with water in the bottom Cook 10 minutes or until nice char
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Step 4
Alternatively use a torch to chat the glaze
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Step 5
Serve with rice and vegetables. Or a poached egg and pickled vegetables as ChubbyHubby.net did