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Sous Vide Cantonese Style Char Siu

After my sous vide Hainan chicken was such as success, I wanted to try to recreate all of the Chinese deli style meats in the sous vide. This came out delicious and ended up tasting even better the next day.


I used a 2 lb pieces of pork butt that I picked up from the grocery store and cut it into even pieces. Salt it and let sit for 30 minutes to absorb the salt.


While you wait for the salt to soak into the pork make your marinade by whisking together the apricot jam, coconut aminos, tomato paste, almond butter, honey, fish sauce, five spice powder, and grated ginger into a bowl. Cover pork with marinade, but reserve about a half cup to use later for basting while it is in the broiler.


Place pork soaked in the marinade into sous vide at 150 degrees for 8 hours in your vacuum sealed bag. (I forgot to take pictures of this part) Once the sous vide is complete remove from bag and pat dry with a paper towel. Broil on high and baste every 5 minutes or so and turn over the pork and do the same to the other side until it is almost burnt looking.




Sous Vide Cantonese Style Char Siu


Ingredients:

1/2 cup apricot jam

1/4 cup coconut aminos

6 tablespoons tomato paste

1 tablespoon almond butter

1 tablespoon honey

1 teaspoon fish sauce

1/2 teaspoon Chinese five spice powder

1/2 teaspoon freshly grated ginger (powder is fine)

2 lbs pork shoulder roast (aka pork butt)

Kosher salt


Directions:

1. Preheat sous vide to 150 degrees for 8 hours

2. Cut pork shoulder into same sized pieces.

3. Sprinkle pork with salt and let sit for 30 minutes

4. Make marinade by whisking together apricot jam, coconut aminos, tomato paste, almond butter, honey, fish sauce, Chinese five spice powder, and ginger. (reserve about 1/2 cup of marinade for basting later)

5. Put the pork shoulder into the marinade in your vacuum sealed sous vide bag.

6. Place bag into bath for 8 hours

7. Once your sous vide is done remove from bag and pat dry with paper towel.

8. Broil on high for 5 minutes and then using reserved marinade baste.

9. Flip over and do the same to the other side for another 5 minutes.

10. Keep repeating steps 8 and 9 until char siu is almost burnt looking.

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