Ingredients
- •3 pounds pork shoulder or pork loin, cut into 2-inch thick strips
- •¼ cup hoisin sauce
- •¼ cup soy sauce
- •3 tbsp honey
- •3 tbsp brown sugar
- •2 tbsp Shaoxing wine (or dry sherry)
- •2 tbsp oyster sauce
- •2 tbsp red fermented bean curd (or red food coloring for color)
- •1 tbsp Chinese five-spice powder
- •1 tbsp sesame oil
- •6 cloves garlic, minced
- •2 tsp fresh ginger, grated
- •¼ tsp white pepper
- •2 tbsp maltose or honey for basting
- •2 tbsp hot water
- •2 green onions, sliced for garnish
- •Sesame seeds for garnish
- •Steamed rice for serving
Instructions
Make marinade by whisking together hoisin sauce, soy sauce, honey, brown sugar, Shaoxing wine, oyster sauce, fermented bean curd (mash with fork first), five-spice powder, sesame oil, garlic, ginger, and white pepper until smooth.
Cut pork into long strips about 2 inches thick and 6–8 inches long (traditional char siu shape).
Place pork in large zip-top bag or container with marinade. Toss to coat completely. Refrigerate 4 h to overnight.
Preheat sous vide water bath to 142°F (61°C).
Remove pork from marinade and shake off excess. Strain marinade and reserve 1 cup for basting (boil it first for safety).
Seal pork strips in vacuum bags or zip-top bags using water displacement. Do not add marinade to bags.
Cook in water bath for 6–8 h.
Bring reserved marinade to full boil in small saucepan and simmer 5 min. Mix maltose or honey with hot water to make basting glaze.
Remove pork from bags and pat completely dry with paper towels.
Preheat oven to 450°F with rack in upper third, or prepare grill for high heat.
Place pork strips on foil-lined baking sheet or directly on grill grates.
Brush generously with basting glaze on all sides.
Roast or grill 5–6 min, then flip, baste again, and cook another 5–6 min.
Continue flipping and basting every 2–3 min for 15–20 min total until deeply caramelized, glossy, and slightly charred at edges.
Transfer to cutting board and rest 5 min.
Slice across the grain into 1/4-inch thick pieces.
Arrange on serving platter and drizzle with any remaining glaze.
Garnish with green onions and sesame seeds.
Serve with steamed rice and Chinese broccoli.
Notes
- •Red fermented bean curd gives authentic color and umami—find it at Asian markets
- •Maltose creates the shiniest glaze but honey works well too
- •Watch carefully during finishing—the glaze can burn quickly