Char siu pork is a traditional pork recipe in Cantonese cuisine. It uses staple Chinese ingredients such as rice wine, soy sauce, hoisin, and five-spice powder to create a thick and slightly sweet bbq-type sauce. Sous viding your pork shoulder in your Suvie leaves the pork tender and juicy with a sliceable texture. Broiling the pork carmelizes the sauce and gives the surface of the meat a reddish hue, making it look like it just came from the smoker. Served over plain white rice and a side of broccoli or even stuffing the leftovers into a sandwich, char siu pork is the star of any meal. We knew we were on the right track when one of our Chinese co-workers on the engineering team told us it tasted just like his mom’s!
My Cook: Char Siu Pork
- ½ cup sugar (100g)
- 4 teaspoons salt
- 1 teaspoon five-spice powder
- ½ teaspoon ground black pepper
- 1 teaspoon sesame oil
- 2 tablespoon Shaoxing rice wine (or mirin)
- 2 tablespoon soy sauce
- 2 tablespoon hoisin sauce
- 4 teaspoons molasses
- 6 cloves finely minced garlic
- 2 tsp grated fresh ginger
- 2 lbs boneless pork shoulder
- 1 cup white rice
- 8 oz broccoli, cut into florets
In a medium bowl combine the sugar, salt, five-spice powder, ground black pepper, sesame oil, Shaoxing rice wine, soy sauce, hoisin sauce, molasses, garlic, and ginger. Set aside ½ cup of the marinade.
Put pork in vacuum sealing bag and pour remaining marinade over and coat pork. Vacuum seal pork using your vacuum sealer or our DIY vacuum sealing guide.
Place pork in a Suvie pan, cover with water and load into upper right cooking zone of your Suvie.
Put rice into starch pan, add 2 tsp salt and load into lower right zone. Enter My Cook Settings, fill reservoir, and cook now or schedule.
My Cook Settings
Protein: 175 degrees, 3 hours
Veggie: 0 minutes
Starch: 15 minutes
After the cook remove pork from Suvie pan, pat pan dry, remove pork from bag and place back into pan.
Brush on reserved marinade as needed to ensure the pork has a thick coating. Return to upper right zone.
Add raw broccoli to Suvie pan, season with oil, salt, and pepper to taste and place in upper left cooking zone of your Suvie.
Broil the broccoli and pork for 8-10 minutes, flipping halfway through, until the marinade is caramelized with some browning and broccoli is tender but crisp. If broccoli isn’t cooked through, broil for 10 more minutes, stirring halfway through the cook. To avoid overcooking: do not leave Suvie unattended during this step!
On a cutting board, slice pork against the grain. Divide rice between four bowls, top with sliced pork, broccoli and extra marinade from the broil pan as needed. Enjoy!