Char Siu Pork via ChubbyHubby.net

(3)
  • Rate This
This is a recipe from ChubbyHubby.net he’s awesome. You can make these and freeze them for quick tender char siu.
Read More

Shop Sous Vide Cookers

Precision® Cookers

Edge-to-edge perfection. No skill required.


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

  • 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.

  • 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

  • Step 3

    Set your Anova Sous Vide Precision Cooker to 136.4ºF / 58.0ºC.

  • Step 4

    Remove from marinade. Place in. Vacuum sealed bag and place in the bath for 24hrs

  • Step 5

    *if you are using loin or tenderloin you can reduce time to 4-5hrs

  • Step 6

    After done give them cold water bath - open and prepare or rinse dry off and refrigerate or freeze for later

    • The Glaze-Oven Or Torch

    • Step 0

      Heat oven high as possible

    • Step 1

      Prepare glaze; 1 teaspoon salt 1 tablespoon hoisin sauce 2 teaspoons honey

    • Step 2

      Cover cooked pork with glaze

    • Step 3

      Place on roasting rack with water in the bottom Cook 10 minutes or until nice char

    • Step 4

      Alternatively use a torch to chat the glaze

    • Step 5

      Serve with rice and vegetables. Or a poached egg and pickled vegetables as ChubbyHubby.net did

Latest Comments

136.4 F / 58 C Recipe Temp
Recipe Time
Prep Time