Char Siu Pork (Sous Vide Version)

READY IN: 1hr 15minsYIELD: 16 ounces


  • 1tablespoonbrown sugar
  • 2garlic cloves, peeled and minced
  • 12 teaspoon finely grated fresh ginger
  • 2tablespoonshoisin sauce
  • 1tablespoonoyster sauce
  • 12 teaspoonChinese five spice powder
  • 1tablespoon fermented red bean curd
  • 2tablespoonsshaoxing wine or 2 tablespoonsdry sherry

    Serving Size: 1 (13) g

    Servings Per Recipe:6

    Calories: 24.6

    Calories from Fat 2 g 10 %

    Total Fat 0.3 g 0 %

    Saturated Fat 0 g 0 %

    Cholesterol 0.2 mg 0 %

    Sodium 169.1 mg 7 %

    Total Carbohydrate5.3 g 1 %

    Dietary Fiber 0.2 g 0 %

    Sugars 3.7 g 14 %

    Protein 0.4 g 0 %


  • Mix all Char Siu Sauce ingredients in a nonreactive bowl and set aside.
  • Place the pork chunks in a food-grade vacuum sealing bag and pour the ingredients of the Char Siu sauce in bag, surrounding the tenderloin.
  • Vacuum seal the bag and store in the refrigerator for at least 4 hours and up to 12-hrs. The longer the better (up to 12-hrs).
  • Using a Sous Vide, cook the tenderloin (in the vacuum bag with the marinade) at 139 F or 59.4 C for 2.5 – 3 hours.
  • Once the pork is done cooking, remove it and set the remaining sauce aside in a small saucepan.
  • Add 4 tablespoons of honey to the char siu sauce.
  • Place sauce over medium heat and reduce to about half the volume.
  • Using a basting brush, baste the tenderloin with the reduced Char Siu sauce.
  • Baste the remaining sauce over the tenderloin and use a Searzall® culinary torch to achieve great char-color or grill for 10-mins @ 500F, basting every 5 minutes Remove when color meets your approval. (Remember, it’s already cooked — so don’t overdo it).
  • Let rest for 10 min then cut into bite-sized pieces to use in your dishes, such as fried rice or lo mein.
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