Char Siu Pork

Sharee
Sharee
February 21, 2021
Tender Char Siu Pork is made using the traditional Sou vide cooking method with steam. If you want a darker sauce - use the molasses instead of honey. From my experience when testing this recipe a few times- For a more well done Char Siu pork cook for an extra hour.
Serves
5
Prep Time
00:20
Cook Time
04:00
Char Siu Pork
0
69
Ingredients
3 lb
Boneless Pork Shoulder
½ tsp
White Pepper
1 tsp
Sesame Oil
½ Tbsp
Rice Vinegar
2 Tbsp
Soy Sauce
2 Tbsp
Hoisin sauce
1 Tbsp
Brown Sugar
1.5 tsp
Chinese Five Spice Powder
2 tsp
Food Coloring
2 Tbsp
Honey or Molasses
Steps

1. Cut Pork

Cut the pork into two even portions as shown below.
Cut Pork

2. Make Sauce

In a small bowl - Mix together all ingredients excluding the pork and the honey to make to sauce.

3. Prepare Pork

Place pork and sauce into a vacuum sealed bag as you would for traditional Sou Vide cooking. Make sure bag is sealed well. Reserve two tablespoons of the sauce to glaze the cooked pork later. If you have time - marinate the pork for 12-24 hours. I have cooked the pork both with and without marinading and enjoy both.
Prepare Pork

4. Preheat Oven

Rack
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear

5. Cook Pork

Rack
Cook pork for four hours. As mentioned before if you want a more well done pork cook for another hour.
Cook Pork
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
04:00 Timer

6. Glaze Pork

Mix the reserved sauce with the honey or molasses. After pork has cooked, remove the pork from the bag. Place pork on a pan lined with foil and brush the pork with this sauce.

7. Preheat Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear

8. Broil Pork

Rack
Place pork back into oven. Broil Pork until browned to your liking for about 5 to 10 minutes.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear
00:05 Timer

9. Serve

After pork has cooked, remove from oven. Loosely cover the pork with foil. Let pork rest for 10 minutes to keep pork moist. Slice and serve.
Serve
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