26
Jun
You can also set a temperature that you prefer between 140 and 165F. Just like a tube of toothpaste that moisture is very very difficult to get back in once its been squeezed out.
Char siu is an ancient Cantonese pork-roasting technique featuring long strips of meat marinated in a spicy-sweet sauce.
Sous vide char siu pork shoulder. After marinating the pork shoulder overnight using sous vide will create a moist and tender result after 8 hours in the water bath. To finish I hot smoked the meat over apple wood to create the delicious smoky crust that makes this dish special. In a bowl mix together hoisin soy sauce five spice powder sesame oil and red food coloring.
Put the pork tenderloin in a freezer bag with the char siu marinade and remove the air through a vacuum sealer or the displacement method. Char siu is an ancient Cantonese pork-roasting technique featuring long strips of meat marinated in a spicy-sweet sauce. Its a common cold-case item in Asian supermarkets but this version blows that clamshell-encased piggy right out of the water.
Think tender melt-in-your-mouth meat slowly cooked sous vide to develop incredible flavor and texture then quickly finished on the grill for a hit of smoke and char. I bagged some pork shoulder cut into 15 planks and belly with char siu sauce and let marinate overnight. Then I cooked it sous vide at 143F for 12 hours.
Once finished I drained the juices and reduced them until syrupy straining the solids and foamy crap. To finish glaze the pork pieces with the glaze and broil for a few minutes re-coating as necessary. Seal the pork strips in individual bags.
Only vacuum if not too wet or if you have a vacuum chamber that can cope with liquids. Heat the water bath to 63 C. Cook the pork for 8-10 hrs.
You can plunge them in iced water and chill or freeze until needed at this point. Reheat at 60 C for 30 mins before searing if so. This is very similar to what Kenji found when testing sous vide pork shoulder for pulled pork 145F for 18 to 24 hours produced moist sliceable meat The roasts cooked for 18 hours or less were still unappealingly tough particularly the large bands of fat and the roasts cooked for 24 hours or longer were off-puttingly soft and mushy.
Set up the baking pan by lining the bottom with aluminum foil so its easier to clean and place the baking rack on top of the foil. Using tongs start laying out the pork on the baking rack pan. Add 1-2 tbsp of water to the bottom of the pan to help generate some steam as the char siu cooks.
Instructions Mix together marinade ingredients. Cut pork into long strips about 2-3 inches x 1-2inches. Trim pork to your preference I enjoy mine with a bit of fat.
Pour marinade into a bag or dish. Reserve some for glazing during finishing. Place pork strips into the bag or dish.
For cooking at 57C135F it is important to scald the meat in very hot or boiling water at least 77C170F after vacuum sealing but before sous vide cooking to avoid a bad smell. To make the comparison as honest as possible I gave all four pieces that treatment. Each piece was cooked sous vide for 24 hours at the appropriate temperature.
Place pork strips into the bag or dish Marinade for 12-24 hours Set your sous vide to 140 degrees Fahrenheit. You can also set a temperature that you prefer between 140 and 165F. Heat up soy sauce mirinand sake with the sugar in a small saucepan until the sugar is melted.
Add scallions garlic cloves and ginger. Put the pork in a sous-vide pouch and add the marinade. Vacuum seal with the marinade in a chamber vacuum sealer or use a ziploc pouch and use the water displacement method.
Cook sous-vide for 24 hours at 57C135F. Pour the juices from the bag into a saucepan. Chinese BBQ Pork aka Char Siu on rice is one of our favourite dishes to eat - Kevin would go as far as saying that its his Chinese comfort food.
Truss the pork belly with butchers twine and put it in a freezer bag with the marinade. Remove the air through a vacuum sealer or the displacement method. Put the bag in the fridge and let the pork marinade for 10 - 24 hours optional but recommended.
Set sous vide machine to 74C165F. 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. Heat a piece of meat up to 205F and moisture will get squeezed out like a tube of toothpaste.
Just like a tube of toothpaste that moisture is very very difficult to get back in once its been squeezed out. At the same time tenderness is dependent upon cooking time.