Ingredients
- •3 pounds pork shoulder, cut into strips
- •¼ cup hoisin sauce
- •¼ cup soy sauce
- •¼ cup honey
- •2 tbsp brown sugar
- •2 tbsp Shaoxing wine
- •2 tbsp oyster sauce
- •1 tbsp five-spice powder
- •1 tbsp sesame oil
- •1 tbsp red fermented bean curd
- •6 cloves garlic, minced
- •1 tbsp ginger, grated
- •2 tbsp maltose or honey for basting
- •2 green onions, sliced
- •Steamed rice and vegetables
Instructions
1
Make marinade with hoisin, soy sauce, honey, brown sugar, wine, oyster sauce, five-spice, sesame oil, bean curd, garlic, and ginger.
2
Marinate pork strips overnight in refrigerator.
3
Preheat sous vide to 147°F (64°C).
4
Remove pork from marinade and seal in bags. Cook 6–8 h.
5
Reserve and boil marinade for basting.
6
Remove pork from bags and pat completely dry.
7
Roast at 450°F or grill, basting with maltose glaze every 2–3 min for 20 min until deeply caramelized.
8
Rest 5 min, then slice thin.
9
Serve with steamed rice and vegetables, garnished with green onions.
Notes
- •This temperature gives traditional fully-cooked texture
- •Still much juicier than conventional roasting
- •Perfect for traditional char siu presentations
Nutrition information
Calories
410 cal
Protein
40g
Fat
16g
Carbs
22g
Tags
chinesetraditionalfamily friendlychar siu