Sous Vide Char Siu

Name: Sous Vide Char Siu
Yield: Serves 8 to 10
Ingredients: 1 4-pound, boneless pork butt roast, trimmed and sliced crosswise into ¾-inch-thick steaks; 1 cup, soy sauce; 1 cup, sugar; 3/4 cup, hoisin sauce; 1/2 cup, Shaoxing Chinese rice wine or dry sherry; 1/4 cup, grated fresh ginger; 2 tablespoons, toasted sesame oil; 4 , garlic cloves, minced; 1 tablespoon, red food coloring (optional); 2 teaspoons, five-spice powder; 1/2 teaspoon, ground white pepper; 1/8 teaspoon pink curing, salt (optional); 3/4 cup, honey

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Main Courses

Pork

The smell of fatty, sweet, slow-roasted char siu is familiar for anyone who frequents Chinatown.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES8 to 10

TIMESous vide: 12 to 16 hours; active cooking time: 1 hour, plus at least 10 hours marinating time

Sous Vide Temperature149°F/65°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

Char siu literally means “fork roast,” since it is usually skewered with long forks and roasted over a fire. We wanted pork that strikes a balance between chewy, juicy, and just tender. Enter, sous vide: A longer, extended cooking time rend...

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