Ingredients
- •2 pounds pork shoulder, cut into strips
- •¼ cup hoisin sauce
- •¼ cup soy sauce
- •3 tbsp honey
- •2 tbsp brown sugar
- •2 tbsp rice vinegar
- •1 tbsp five-spice powder
- •1 tbsp sesame oil
- •4 cloves garlic, minced
- •1 tbsp ginger, grated
- •4 cups cooked short-grain rice
- •4 soft-boiled eggs (6 min)
- •1 cup pickled cucumbers or daikon
- •2 cups baby spinach or arugula
- •¼ cup mayonnaise
- •2 tbsp sriracha
- •3 green onions, sliced
- •2 tbsp sesame seeds
- •Nori strips for garnish
- •Chili oil for drizzling
Instructions
Make marinade with hoisin, soy sauce, honey, brown sugar, rice vinegar, five-spice, sesame oil, garlic, and ginger.
Marinate pork strips 4 h to overnight.
Preheat sous vide to 143°F (62°C).
Remove pork from marinade and seal in bags. Cook 6–8 h.
Reserve and boil 1/2 cup marinade for drizzling.
Remove pork from bags and pat dry.
Roast at 450°F or grill, basting frequently with honey-water glaze, for 15–20 min until caramelized.
Rest 5 min, then slice thin.
Make spicy mayo by mixing mayonnaise with sriracha.
Divide rice among 4 bowls.
Top each with sliced char siu, soft-boiled egg (halved), pickled vegetables, and fresh greens.
Drizzle with spicy mayo, reserved marinade, and chili oil.
Garnish with green onions, sesame seeds, and nori strips.
Serve immediately with everything mixed together.
Notes
- •Soft-boiled eggs should have jammy yolks—cook 6–7 min then ice bath
- •Quick pickle cucumbers in rice vinegar, sugar, and salt while pork cooks
- •Customize vegetables to your preference