A sous vide version using woksoflife’s marinade sauce
This is a modified soy-free version of Bill’s restaurant-quality char siu sauce:
Combining sous vide with traditional oven roasting yields perfect melt in your month!
Servings: 4
Calories: 274kcal
Ingredients
700g pork tenderloin
Marinade Sauce:
25 g granulated white sugar
1 teaspoons salt
1/4 teaspoon five spice powder
1/8 teaspoon white pepper
1/4 teaspoon sesame oil
1/2 tbsp Shaoxing rice wine
1/2 tbsp soy sauce
1/2 tbsp hoisin sauce
1 tsp molasses
0.06 teaspoon red food coloring (optional)
1.5 cloves finely minced garlic
Finishing Glaze:
1 tbsp maltose or honey
1/2 tbsp hot water
1 tbsp reserved marinade sauce
用料
| pork tenderloin, cut into 5cm (thick) x 3-4cm long strips | 700g |
| Marinade Sauce: | |
| Sugar (1 pkg = 1 tsp) | 25g (6 pkgs+ 1g sugar) |
| salt | 1 tsp |
| five spice powder | 1/4 tsp |
| white pepper | 1/8 tsp |
| sesame oil | 1/4 tsp |
| Shaoxing rice wine | 1/2 tbsp |
| Soy Sauce | 1/2 tbsp |
| Oyster Sauce/Hoisin sauce | 1/2 tbsp |
| Syrup | 1 tsp |
| red food coloring | DASH |
| Garlic, finely minced | 1.5 cloves |
| For basting: | |
| Reserved marinade sauce | 1 tbsp |
| maltose or honey | 1 tbsp |
| hot water | 1/2 tbsp |
| Finishing Glaze: | |
| Honey | 1 tbsp |
| hot water | 1/2 tbsp |
Sous Vide Cha Siu的做法
Mix together marinade sauce.
![Sous Vide Cha Siu的做法步骤图 第2张]( "Sous Vide Cha Siu的做法步骤图 第2张")
Reserve 1 tbsp for finishing glaze. Into a vacuum bag, add the remaining marinade along with pork strips ( about 5-6 cm thick) . Rub for a few minutes. Then seal.
Freeze or refrigerate it overnight. A starting temperature of about 3-5 c is essential for best sous vide results.
Sous Vide at 71.1 C ( well-done) for at least 5 hrs and 6 mins ( 5cm thick) . Add additional time for tenderness if desired.
For roasting, preheat your oven to (230 C) with a rack positioned in the upper third of the oven. (convection? )
Line a sheet pan with foil and place a metal rack on top. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 1⁄2 cups water into the pan below the rack. This prevents any drippings from burning or smoking.
![Sous Vide Cha Siu的做法步骤图 第3张]( "Sous Vide Cha Siu的做法步骤图 第3张")
Combine the 1 tbsp reserved marinade with 1 tbsp honey and 1/2 tablespoon hot water for basting. Baste the pork, flip it, and baste the other side as well. Add water to baking pan to prevent smoke. Roast at 230c for 5 mins.
![Sous Vide Cha Siu的做法步骤图 第4张]( "Sous Vide Cha Siu的做法步骤图 第4张")
After 5 mins, baste the pork again and flip. Reduce the heat to 190c and roast for another 5 mins.
![Sous Vide Cha Siu的做法步骤图 第5张]( "Sous Vide Cha Siu的做法步骤图 第5张")
To caramelize the top, glaze the pork again with the combination of honey and hot water (1:1). Pop back into the oven or use a blow torch until it is nicely caramelized.
Enjoy with steamed rice, pouched egg and blanched choi sum. Freeze any unused char siu for up to 3 months.
![Sous Vide Cha Siu的做法步骤图 第6张]( "Sous Vide Cha Siu的做法步骤图 第6张")
