Char Siu Pork (Sous Vide Version)

READY IN: 1hr 15minsYIELD: 16 ounces

INGREDIENTS

1tablespoonbrown sugar

2garlic cloves, peeled and minced

¹⁄₂ teaspoon finely grated fresh ginger

2tablespoonshoisin sauce

1tablespoonoyster sauce

¹⁄₂ teaspoonChinese five spice powder

1tablespoon fermented red bean curd

2tablespoonsshaoxing wine or 2 tablespoonsdry sherry

NUTRITION INFO

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 %

DIRECTIONS

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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