Char Siu (Chinese BBQ Pork)

Marinate overnight for maximum flavor—the long marination is traditional and important

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

This firmer texture is perfect for dicing into small cubes for fried rice or ramen

Still needs careful basting during finishing—the glaze is what makes char siu special

Holds together better for chopping and meal prep than tender 140°F version