Best 2 Char Siu Pork Sous Vide Version Recipes
**Delve into the Realm of Succulent Flavors: A Culinary Journey with Char Siu Pork Sous Vide and Its Accompanying Recipes**
Embark on a tantalizing culinary adventure with our specially curated collection of Char Siu Pork Sous Vide recipes. Experience the exquisite harmony of sweet, savory, and smoky flavors as you delve into the art of slow-cooking this iconic Chinese dish. Our comprehensive guide features a range of variations, each offering unique interpretations of this beloved delicacy. Discover the secrets to achieving tender, melt-in-your-mouth pork infused with an irresistible blend of spices and aromatic ingredients. Whether you prefer the classic Cantonese-style Char Siu, with its glossy red glaze, or crave a contemporary twist with our Apple Cider Vinegar and Honey Char Siu, we have a recipe tailored to your palate. Explore the versatility of Char Siu Pork with our Char Siu Bao Buns, a delightful combination of fluffy steamed buns enveloping succulent pork filling, or indulge in the savory goodness of our Char Siu Ramen, where tender noodles swim in a rich and flavorful broth. Each recipe provides detailed instructions, ensuring your culinary journey is both enjoyable and successful. Prepare to tantalize your taste buds and embark on an unforgettable gastronomic experience with our Char Siu Pork Sous Vide recipes.
CHAR SIU PORK BELLY RICE BOWL
Steps:
- For the sous vide pork belly: Preheat an immersion circulator to 70 degrees C or 158 degrees F.
- Put the pork belly into a vacuum bag and seal. Add to the water bath and cook for 12 full hours. Cool down in an ice bath and reserve for later use.
- For the char siu glaze: In a bowl, combine the hoisin sauce, honey, sriracha, tamari and five-spice. Whisk to combine and set aside. (This can be made ahead and stored in the refrigerator for up to two weeks.)
- For the pickled red onion: Cut each end of the onion off, then slice it in half from the top cut so you end up with 2 equal halves. Cut down the striations of the onion, about 1/8-inch, and reserve in a metal or glass bowl. Combine the vinegar, granulated sugar, salt and 1 cup water in a small pot and bring to a boil. Pour over the sliced onions and let them cool down to room temperature before storing. Leave them in the brine for storage. (These will stay good in the refrigerator indefinitely.)
- For the kitsune sauce: Combine the mayonnaise, red miso, hot sauce, sriracha, vinegar and salt. Whisk together and set aside. (This will stay good for up to one week in the refrigerator.)
- For the steamed rice: Bring 2 1/2 cups water to a boil in a medium pot. Add the calrose rice and cover with a lid or foil, then cook at a simmer until the rice is tender, about 20 minutes. Reserve until ready to serve.
- Preheat the canola oil in a skillet or a deep pan to 350 degrees F. Cut the pork belly into cubes about 1/2-inch across by 1/4-inch thick. Drop into the oil and fry until golden and crunchy, roughly 2 1/2 minutes. Reserve in a bowl, then glaze with the char siu glaze.
- Serve the char siu pork belly with a side of steamed rice drizzled with kitsune sauce, a pinch of pickled red onion and some cilantro as garnish.
CHAR SIU PORK (SOUS VIDE VERSION)
Found hanging in the windows of Chinese restaurants around the world, Char Siu 叉燒 or Chinese BBQ Pork is probably one of the most popular Chinese dishes in the world and holds a symbolic status to Chinese cuisine. Originated from the Canton region of China, Char Siu is also known as Char Siew, Cha Siu, Cha Shao, or 叉燒 and so on. This honey glazed Chinese barbecued pork has that slightly charred and signature mahogany color finish with an addicting sweet but savory flavor. Char Siu is best when you use pork shoulder or country-ribs (which are actually pork shoulder that's been cut by butchers into manageable, but thick slabs of pork, resembling a rib (I guess). The point here is, Char Siu needs to have a little fat in it and pork shoulder offers a great lean-to-fat ratio. Pork loin will have a tendency to be dry and not as tender, but in a pinch, will also work. Other cuts that work good are; pork belly, pork cheek, pork neck, pork tenderloin, pork ribs, duck and even chicken thighs, and legs.
Provided by Kobe Roux
Categories Pork
Time 1h15m
Yield 16 ounces, 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 24.6, Fat 0.3, Cholesterol 0.2, Sodium 169.1, Carbohydrate 5.3, Fiber 0.2, Sugar 3.7, Protein 0.4
Tips:
- For the best flavor, use a well-marbled pork shoulder roast.
- Use a food processor to make the marinade, as this will help to evenly distribute the flavors.
- Be sure to let the pork marinate for at least 4 hours, or overnight for the best results.
- When cooking the pork, use a water bath that is set to 145°F (63°C).
- Cook the pork for at least 12 hours, or until it is tender and fall-apart.
- Once the pork is cooked, remove it from the water bath and let it rest for 10 minutes before slicing.
- Serve the pork with rice, noodles, or vegetables.
Conclusion:
Char siu pork is a delicious and versatile dish that can be enjoyed in many different ways. The sous vide method of cooking produces tender and flavorful pork that is sure to impress your friends and family. With a little planning and effort, you can easily make this dish at home.
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