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Overview
Hoisin, soy sauce, honey, five-spice, garlic, and ginger give char siu its savory-sweet flavor. Brush on the reserved glaze and brown the pork until the edges are sticky.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Tender | 140°–145°F | 4–8 hours |
| Caramelized | 145°–150°F | 4–8 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 140°–145°FTender
- Juicy pork with a tender center and sticky browned edges.
Best for
- Pork shoulder
- Pork loin
- Pork tenderloin
Notes
- Cover the raw pork and marinate it overnight in the refrigerator; keep it refrigerated until cooking.
- Remove most marinade before bagging to prevent overly salty meat
- Baste frequently during finishing for thick, glossy glaze
Tips
- Cover the raw pork and marinate it overnight in the refrigerator; keep it refrigerated until cooking.
- Don't add marinade to sous vide bags — it makes pork too salty and prevents proper texture
- Pat pork very dry before finishing — moisture prevents caramelization and char
- 145°–150°FCaramelized
- A firmer bite with a deeply browned, glossy glaze.
Best for
- Pork shoulder
- Diced applications
- Fried rice
Notes
- This temperature gives traditional appearance that some diners prefer
- Good for chopping into small pieces for fried rice
- Still needs frequent basting during finishing for glossy glaze
Tips
- This firmer texture is good for dicing into small cubes for fried rice or ramen
- Still needs careful basting during finishing — the glaze is what makes char siu special
Get it ready
- Prepare the char siu marinade and reserve a clean portion before it contacts raw pork for the finishing glaze.
- Marinate the strips, then arrange them in a single layer in food-safe bags.
- Preheat the water bath, seal the bags, and keep every strip fully submerged.
Finish and serve
- Take the pork out of the bag and pat it dry.
- Brush with the reserved glaze and broil or grill until sticky and browned.
- Rest for at least 3 minutes, then slice and serve.
Useful tips
- Red fermented bean curd provides traditional color and savory depth.
Cook safely
Use the chart for timing, then check the thickest part of the pork with a food thermometer. It should reach 145°F. Rest it for at least 3 minutes before slicing, and keep the cooked food away from raw juices. If the meat is ground, injected, mechanically tenderized, rolled, or stuffed, follow the package directions or a guide written for that form.