Sous Vide Char Siu Pork Shoulder

Ingredients

• 3 lb pork shoulder (cut into strips or large chunks)
• char siu sauce (Lee Kum Kee brand or homemade Cook's Illustrated version mentioned)

Steps

1. 1

   Prepare the pork shoulder by cutting it into strips or large chunks suitable for bagging.

2. 2

   Apply the char siu marinade/sauce to the pork, ensuring all surfaces are well coated.

3. 3

   Vacuum seal the seasoned pork in a sous vide safe bag.

4. 4

   Set your sous vide immersion circulator to 149°F (65°C).

5. 5

   Submerge the bag in the water bath and cook for 13 hours.

6. 6

   Remove the pork from the bag and finish as desired (typically by glazing and broiling or searing to achieve the characteristic charred exterior).

Notes

The author notes that while they often make sauces from scratch, Lee Kum Kee's Char Siu sauce is a convenient alternative. The recipe is based on a Cook's Illustrated method adapted for sous vide.

Nutrition per serving

• sous vide
• pork shoulder
• char siu
• chinese bbq
• main dish
• high protein