Vacuum Cooking Recipe: Char Siu (Chinese BBQ Pork)
Ingredients:
· Pork Neck / Pork Butt (500g-600g)
· Light Soy Sauce (15g)
· Salt (2g)
· Fermented Red Bean Curd (4g)
· Lemon Juice (5g)
· Five-spice Powder (1g)
· Honey (20g)
· Char Siu Sauce (70g)
Directions:
Step 1: Wash the pork neck and cut it into strips about 8-10cm long, 4cm wide and 2cm thick. Put them in a large bowl after drying them out with a kitchen towel. Add all the marinades and mix everything well to ensure that every meat is coated with seasonings. Then put them in a sealed bag to marinate for 24-48 hours.
Step 2: Place the bag holding the pork neck into the sous vide cooker with enough water. Exhaust the air in the bag by water pressure to form a vacuum environment, and seal it well, ensuring the meat in the bag is completely covered by water and its position does not exceed the maximum scale line in the pot. Next, cook the pork neck at 140℉ (60℃) for 4 hours. (If there is a vacuum sealing machine at home, you can directly put the marinated pork neck into a vacuum-sealed bag and seal it with the vacuum sealer.)
Step 3: Get the cooked pork neck out of the bag and place it on the baking dish. Spread enough honey and char siu sauce on the surface of the meat (The ratio of honey and char siu sauce is 1:1.), and preheat the oven at 446℉ (230℃). Put the baking tray into the oven and bake the meat for 8 minutes. Please remember to turn it over with clips after taking it out. Spread honey and char siu sauce again and bake it at 410℉ (210℃) for 5-8 minutes.
Step 4: Take out the pork neck and cut it into pieces. It's all right to eat them directly or serve with plum sauce.
