Char Siu Pork via ChubbyHubby.net

This is a recipe from ChubbyHubby.net he’s awesome. You can make these and freeze them for quick tender char siu.

Author

T L

Prep Time: 12:00

Recipe Time: 24:00

Temperature : 136.4F / 58C

Ingredients

• 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

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.
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
3. Set your Anova Sous Vide Precision Cooker to 136.4ºF / 58.0ºC.
4. Remove from marinade. Place in. Vacuum sealed bag and place in the bath for 24hrs
5. *if you are using loin or tenderloin you can reduce time to 4-5hrs
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

1. Heat oven high as possible
2. Prepare glaze; 1 teaspoon salt 1 tablespoon hoisin sauce 2 teaspoons honey
3. Cover cooked pork with glaze
4. Place on roasting rack with water in the bottom Cook 10 minutes or until nice char
5. Alternatively use a torch to chat the glaze
6. Serve with rice and vegetables. Or a poached egg and pickled vegetables as ChubbyHubby.net did