Char Siu Pork via ChubbyHubby.net

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

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