“Sous Vide” Char Siew

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sous vide char siew

as i mentioned in my recent post on a homecooked 11pax 11-course dinner for RI buddies on 5.5.2014, i always find chinese cooking to be much more challenging than western (re my “worthwhile to do?” philosophy). peking duck for example requires such fine & painstaking preparation as air-blowing the skin to produce a very crispy skin peking duck, and xiaolongbao (小笼包) & 石榴包 are such intricate dumplings c/w ravioli served in modern european fine dining. & while perhaps not quite fine dining, teochew braised duck, chicken rice chicken, 蒜泥白肉, char siew & roast pork are such simple, tasty & very cheap food one can buy anywhere in singapore that it is really challenging to make home-cooking such dishes “worthwhile to do?”. anyhow, i did have quite successful recipes for very cheap & easy to do teochew braised duck & chicken rice chicken, but am unable to make a good crackling belly pork thus far. char siew also was not easy, and i had made quite a few attempts. anyhow finally, i think i have developed a really good “sous vide” char siew recipe, that made for a truly fabulous dish. 🙂

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sous vide char siew

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sous vide char siew

i scalded the belly pork as usual to remove scum. then i cut into several 3in pieces & placed in a ziploc bag when cooled. i prepared a very good marinade after much scouring through internet recipes plus some adjustments of my own. this method is similar to my very good miso belly pork except that the marinade is an adapted char siew marinade & not miso. like miso belly pork, i let it marinate for 3 full days to infuse the wonderful flavours. then i placed the belly pork fully covered/drenched in a marinade bath in a pre-heated oven at 90degC for 5hrs. 90degC is the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours. 🙂 this made the char siew especially the fatty parts, totally tender & delicious, & melt-in-the-mouth, such wonderful texture & flavours combined. 🙂 the final step was just to char over a non-stick pan on high heat. i used butter (if you want higher temperatures, use vegetable oil). i then charred the char siew on all sides which took just minutes. that imparted even more intense flavours to the char siew. 🙂 c.h.e.f andy Ingredients:

  • 500g belly pork

char siew sauce

  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tsp dark sauce
  • 1 tbsp oyster sauce
  • 1 tbsp mirin
  • 1 tbsp cooking sake
  • 2 tbsp brandy (or 2 tbsp shaoxing wine)
  • 3 tbsp ketchup
  • 1 tbsp honey
  • 1 tbsp chopped garlic – 3 to 4 cloves
  • 1 tsp sesame oil
  • 1 tsp ground coriander
  • pinch of black pepper

Directions:

  1. scald belly pork as usual to remove scum. then cut into several 3in pieces & place in a ziploc bag when cooled. make marinade by combining all the ingredients
  2. marinade for 3 full days to infuse the wonderful flavours. place belly pork fully covered/drenched in a marinade bath in a pre-heated oven at 90degC for 5hrs. 90degC is the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours. this made the char siew especially the fatty parts, totally tender & delicious, & melt-in-the-mouth, such wonderful texture & flavours combined. 
  3. char on a non-stick pan on high heat. use butter or if you want higher temperatures, use vegetable oil. char the char siew on all sides, just few minutes. that will impart even more intense flavours to the char siew.
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6 thoughts on ““Sous Vide” Char Siew

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