Char Siu - Chinese BBQ Pork

Char siu originally comes from Cantonese cuisine, and the word chā sīu 叉烧 literally means “fork roasted”, which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire.

Author

David T.

Prep Time: 00:35

Recipe Time: 24:00

Temperature : 140F / 60C

Ingredients

• Pork Shoulder - 2 lbs
• Garlic powder - 1 1/2 tsp
• Salt - 1 1/2 tsp
• Brown Sugar - 4 tbsp
• Oyster Sauce - 2 tbsp
• Soy Sauce - 2 tbsp
• Hoisin Sauce - 1 tbsp
• Red Cooking Wine - 2 tbsp
• Dry Vermouth - 1 tbsp
• Red Fermented Bean Curd - 1 cube
• Five Spice Powder - 1 tsp
• Honey - 2 tbsp
• Water - 2 tsp

Directions

1. Set your Anova Sous Vide Precision Cooker to 140ºF / 60.0ºC
2. Create marinade.  Combine: Garlic Powder, Salt, Brown Sugar, Oyster Sauce, Soy Sauce, Hoisin Sauce, Red Cooking Wine, Dry Vermouth, Red Fermented Bean Curd, and Five Spice Powder in a bowl. Divide marinade into 2 equal portions.
3. Cut Pork Shoulder into strips approximately 8 inches long and 3 inches thick.
4. Add Pork Shoulder and 1/2 Marinade to a vacuum-sealed bag.
5. Cook for 24 hours.

Finishing Steps

1. Add honey to remaining 1/2 portion of marinade to create a glaze
2. Remove Pork Shoulder from bag and place on wire rack on top of cookie sheet
3. Baste Pork Shoulder with Glaze
4. Broil pork shoulder for 5 minutes or until glossy sheen
5. Remove from oven and let cool. Eat on its own or use it in other dishes like Char Siu Bao!