Sous Vide Char Siu Pork


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Char siu is a Chinese roasted pork dish that is prized for a sticky, red-glazed exterior. By using pork belly instead of a leaner cut of meat you get a juicier final product, in particular when the meat is prepared as it is in this recipe: slow cooked sous vide for 16 hours. Serve it on top of rice, with some veggies and a drizzle of soy sauce.
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Ingredients for 2

  • 1 (8-ounce) jar char siu sauce

  • 1 pound pork belly, sliced in half lengthwise

  • Salt

  • 4–6 ounces Chinese broccoli or broccollini

  • 2 cups steamed jasmine rice, for serving

  • 2 tablespoons soy sauce


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 158ºF (70ºC).

  • Step 2

    Divide the pork between two medium zipper lock or vacuum seal bags. Divide 1/2 cup char siu sauce between the bags. Seal the bags using the water immersion technique. Place the bags in the water bath and set the timer for 16 hours. Cover the water bath with plastic wrap to minimize water evaporation.

  • Step 3

    About 15 minutes before the pork is finished, prepare the Chinese broccoli: Fill a large saucepan with salted water. Bring to a boil over high heat.

  • Step 4

    Add the broccoli to the water and boil until crisp-tender, 3 to 5 minutes. Drain and transfer to a plate. Cover to keep warm.

  • Step 5

    About 5 minutes before the pork is finished, heat broiler to high.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Remove the pork from the bags and pat dry with paper towels.

    • Step 1

      Transfer the pork to a foil-lined broiler-safe baking dish. Generously brush pork with additional char siu sauce.

    • Step 2

      Broil for 5 minutes, and then brush a second layer of char siu is sauce over the pork. Continue to broil until sauce is caramelized, about 5 more minutes.

    • Step 3

      Transfer pork to a serving plate and let rest for 5 minutes. Slice into 1/4-inch-thick slices.

    • Step 4

      Divide rice between 2 serving bowls and top each serving with 1 tablespoon soy sauce. Arrange pork on top of the rice. Place the Chinese broccoli next to the rice and enjoy!

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158 F / 70 C Recipe Temp
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