The Best Sous Vide Chinese BBQ Pork Ever (Char Siu)

Chinese BBQ Pork (aka Char Siu) on rice is one of our favourite dishes to eat - Kevin would go as far as saying that it’s his Chinese comfort food. For me, “God of Cookery” was one of my favourite movies - it’s only fitting that BBQ Pork is our first video. When our cravings came calling, we used to have to go out to get it, but now we found the easiest way to make the tastiest Char Siu right at home. Not only is it easy, it has the perfect melt-in-your-mouth texture every time without any guesswork.

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Ingredients
1 lbs of Pork Shoulder
2 cloves of garlic

Marinade
2 pieces of Chinese Fermented Red Bean Curd
1 Tablespoon of Maltose
1 tablespoon of Shaoxing wine
1 tablespoon of Soy Sauce
1 tablespoon of Oyster Sauce
1 Tablespoon of Dark Soy Sauce
1 teaspoon of Five Spice Powder
¼ teaspoon of White Pepper
1 tablespoon of Sugar

Finishing Glaze
1 tablespoon of Maltose
1 tablespoon of Honey
1 tablespoons of Water

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 … Don’t judge me
Pour marinade into a bag or dish; Reserve some for glazing during finishing.
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
Remove pork strips from the bags
Since we will be sous viding for a long period seal them in vacuum bags
Place the sealed bags into the water bath for 8 hours


Preheat the oven to as hot as it will go.
Place pork on wire rack on a baking sheet and brush with leftover marinade.
Add a bit of water to the baking sheet to avoid smoking
Brush on a second layer of the marinade after 5 mins.
Finally, brush the mixture of maltose, honey, and water.
Pop back into the oven until nicely charred.
Alternatively, you can make use of a blow torch if you have one.
Finish by adding another layer of glaze on top.

Slice and enjoy with a fried egg, and boiled yu choi.

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