Char Sui Pork
Ingredients:
- 4 lbs. Pork boneless shouder
Marinade
- 200g Chinese Light Soy Sauce
- 150g Hoisin
- 100g sugar
- 50g Oyster sauce
- 75g Chinese Rose Wine /
- 15g Toasted sesame oil
- 5g white pepper
- 3g 5 spice
- .25g pink curing salt
- 15g grated garlic
- 15g grated ginger
- 30g red yeast rice, ground (alternative: red food die)
- 50g red fermented tofu
-or-
- Lee Kum Kee Char Sui Glaze
Glaze
- 275g marinade
- 100 grams maltose or light brown sugar
Directions:
- Add all marinade ingredients together and blend until smooth. Set aside 275g for glaze.
- Portion pork into vacuum bags, add marinade, and vacuum seal.
- Preheat a water bath to 155° F using a sous vide water circulator.
- Cook pork belly for 6-8 hours in water bath.
- Remove from water bath and transfer bag into ice water until the pork is at room temperature.
- Place in refridgerator for at least 6 hours.
- Filter marinade set aside through fine mesh sieve.
- Add maltose/sugar to marinade, and stir to combine over low heat.
- Dip cooked pork into glaze.
- Roast under broiler until charred.