Pork Collar Char Siu

Char Siu (Pork Collar)

Author

glenz

Prep Time: 00:10

Recipe Time: 00:10

Temperature : 164.8F / 73.8C

Ingredients

• 1 kg pork collar
• Char Siu Sauce (1 bottle Lee Kum Kee brand)
• 1 tsp corn starch.
• Fresh ground black Pepper.

Directions

1. Cut the pork collar length wise so that you have 2 portions of equal size. Wash and pat dry.
2. Baste both portions of pork with a total of about 5 teaspoons of the Char Siu sauce. Vacuum seal or use water immersion method.
3. Allow pork to marinate in fridge for a Minimum of 4 hours or up to 12 hours. Remove from fridge half hour before Sous vide.
4. Sous vide for 12 hours at 73.8 degrees Celsius.

Finishing Steps

1. Drain liquid from Sous vide bag and keep aside.
2. Place Sous vide pork on aluminum lined tray and baste with more char Siu sauce. Place under broiler till it start to bubble and caramelize. Remove and baste again. Place under broiler till it begins to get charred. Repeat on other side.
3. Mix once tsp of corn starch with 4 tsp of cool water. Heat up reserved cooking liquid and once it start to bubble and corn starch/water mixture. Stir till it thickens.