Overview
Char siu is a Cantonese-style Chinese BBQ pork traditionally roasted on skewers in a wood-fired oven, resulting in a distinctive mahogany-red exterior with sweet and savory caramelized edges. The name literally means "fork roasted," referring to the traditional cooking method. Sous vide revolutionizes this beloved dish by ensuring the pork becomes incredibly tender and juicy while absorbing the complex marinade of hoisin, soy sauce, honey, five-spice, and red fermented bean curd. The water bath's precise temperature control cooks the pork evenly throughout without the risk of drying out that plagues traditional high-heat roasting. After the bath, a quick high-heat finish with frequent basting creates the signature sticky, caramelized glaze and slightly charred edges that define great char siu. Whether sliced over rice, chopped for fried rice, or served in steamed buns, sous vide char siu delivers consistent restaurant-quality results that rival the best Chinatown roast shops.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Tender | 140°–145°F | 4–8 h | 12 h |
| Caramelized | 145°–150°F | 4–8 h | 12 h |
Cooking time depends on cut and thickness. Pork shoulder requires longer time for tenderness, while pork loin is leaner and cooks faster.
Food Safety Notes
Pork should be cooked to a minimum internal temperature of 145°F / 63°C according to USDA guidelines, with a three-minute rest for instant kill. Sous vide's time-temperature control provides equivalent or superior safety at lower temperatures. At 140°–145°F / 60°–63°C, hold for at least 4 h to achieve full pasteurization. At 145°–150°F / 63°–66°C, pasteurization occurs more rapidly. Always finish with high-heat roasting, broiling, or torching to eliminate surface pathogens and develop the essential caramelized crust. Modern pork is very safe and can be served slightly pink at proper temperatures. Modern USDA guidance allows pork at 145°F with a three-minute rest. Hold the bath long enough to pasteurize and finish with a hard sear to kill surface bacteria.
See our food safety guide.
Texture Profiles
- 140°–145°FTender
- Juicy and tender with a slight pink center—similar to a perfectly cooked pork chop. The meat slices cleanly and maintains structure while being incredibly moist.
- 145°–150°FCaramelized
- Firmer texture with more traditional fully-cooked appearance. Still very moist but with a denser bite and no pink color. Excellent for chopping into fried rice or buns.
Prep & Bagging
- Make char siu marinade by whisking hoisin sauce, soy sauce, honey, brown sugar, Shaoxing wine, oyster sauce, five-spice powder, sesame oil, and red fermented bean curd (mashed) until smooth
- Cut pork into long strips about 2 inches thick and 6–8 inches long for traditional char siu shape (or cut to fit your container)
- Place pork in large zip-top bag or container and coat completely with marinade
- Refrigerate minimum 4 h, preferably overnight, turning occasionally for even marination
- Remove pork from marinade and shake off excess—do not add marinade to sous vide bags as it makes meat too salty
- Strain marinade and reserve 1–2 cups for basting—bring to full boil before using for food safety
- Vacuum seal pork strips or use zip-top bags with water displacement method
- Ensure pork pieces are in single layer and not overlapping for even cooking
Finishing & Crisping
- Bring reserved marinade to full boil in saucepan and simmer 5 min to kill any bacteria
- Make basting glaze by mixing 2 tablespoons maltose (or honey) with 2 tablespoons hot water until dissolved
- Remove pork from bags and pat completely dry with paper towels—this is critical for caramelization
- Preheat oven to 450°F (232°C) with rack in upper third, or prepare grill for high direct heat
- Place pork strips on foil-lined baking sheet (for oven) or directly on oiled grill grates
- Brush all sides generously with basting glaze
- Roast or grill 5–6 min until glaze starts to caramelize
- Flip pork, brush with more glaze, and cook another 5–6 min
- Continue flipping and basting every 2–3 min for 15–20 min total
- Watch carefully—the glaze contains lots of sugar and can burn quickly
- Pork is done when deeply caramelized, glossy, and slightly charred at edges with mahogany-red color
- Transfer to cutting board and rest 5 min
- Slice across the grain into 1/4-inch thick pieces for serving, or dice for fried rice
- Drizzle with any remaining glaze and garnish with sliced green onions and toasted sesame seeds