sous vide char siu

Canugghead · March 2017

Followed this recipe loosely, think I was missing scallions and chicken stock, used fatty loin instead of neck. Froze two extra pieces after sous vide, about a month ago.
http://chubbyhubby.net/recipes/perfect-char-siu-barbecued-pork-using-sous-vide/

Defrosted and grilled direct at 350F, basted and turned few times till charred and IT 150'ish, quick and easy.

Image: https://us.v-cdn.net/5017260/uploads/editor/py/ydxedczzc3x0.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/qj/15bk03u7igln.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ct/abaw4d2t6x66.jpg

caliking · March 2017

I could eat a pile of that . Well done, Gary!

Retired RailRoader · March 2017

Looks delicious, I'll have to try that! Thanks for the recipe link!

Florida Grillin Girl · March 2017

That looks fabulous, Gary.

Canugghead · March 2017

Thanks! ooops, just noticed I got it under 'Poultry'

bhedges1987 · March 2017

My oh my

Little Steven · March 2017

Nice Gary! I did some belly with Chinese red bbq marinade last week. It was amazing. I can imagine how good yours was.

bgebrent · March 2017

Man that looks good! Gonna try that soon.

BeanHead · March 30

So excited I ran across this post. My last few attempts at char siu were edible but not stellar. Never even thought to sous vide the marinaded chunks. Doing an experiment with two pork cuts that are often on sale here and I think have enough fat to make for a slightly healthier version. Just got them in the marinade and my husband got excited about dinner, then I told him it will be dinner on Wednesday 😏

caliking · March 30

Already looks delicious!

@Canugghead has forgotten more about cooking, than most of us remember. Always a good idea to follow one of his cooks

Canugghead · March 31

@BeanHead Nice, how did it turn out?
I got notified of your post because I'm the OP but had trouble finding it. Had to search your profile to find this hidden in 'Poultry'. IMO this is even more obscure than OT lol (non @JohnInCarolina).

Edit: never mind, just realised it's for Wednesday dinner

Canugghead · March 31

caliking said:

...
@Canugghead has forgotten more about cooking, than most of us he can remember...

FTFY, you're too kind!

BeanHead · March 31

Canugghead said:

@BeanHead Nice, how did it turn out?
I got notified of your post because I'm the OP but had trouble finding it. Had to search your profile to find this hidden in 'Poultry'. IMO this is even more obscure than OT lol (non @JohnInCarolina).

Edit: never mind, just realised it's for Wednesday dinner

Well pork is the other white meat 😋. I will post a progress update Wednesday, or tomorrow night if it looks like the marinade has settled in enough. Using smaller cuts than the original recipe so may stop the marinade at 30h instead of going the full 48h. Been searching the old forum for recipes I like but haven't mastered in the egg. Was really thrilled to find this.

JohnInCarolina · March 31

I have not tried the SV approach to making char siu, but I have tried this approach and it's excellent:

https://www.seriouseats.com/smoked-char-siu-pork-shoulder-steaks

Definitely recommend it to anyone interested in making the dish.

Canugghead · March 31

@BeanHead What I meant was I usually visit just the main forum (plus OT of course), very seldom visit the home page or recipe categories.

BeanHead · March 31

I was just responding to your original post, I did not select the category. On that topic, is there some guidance for new forum users on posting etiquette? I read over the forum rules prior to my first post, but have been schooled on where I have linked posts and hate being the person breaking protocols. I’m still thrilled I found your old post and with this experiment… and will be trying @JohnInCarolina ‘s suggested recipe once we eat through this stash (which may take a bit of time…).

Canugghead · March 31

@BeanHead Oh No, that's not my intention whatsoever, if anything perhaps I need schooling in the English language!
Let me try again, here it goes:

- when you first posted the honey thread in OT, @DoubleEgger was trying to help, telling you to post in main forum so you can get more views and responses, because OT is like an abyss and most folks don't go there. Hope that wasn't misunderstood as schooling.

- I'm honoured that you like my char siu post. What I've been trying to say is...if I have trouble finding your char siu cook, most folks will not get to see it.

- by saying "IMO this is even more obscure than OT lol (nond @JohnInCarolina)." I was inviting the same response to Double Egger's 'an abyss' reference, from JIC:

https://youtu.be/VrKEVZcSxNM?si=cyJkz6xxLkFgZCQ8

- As for the Poultry part. IIRC back in the old forum days all posts (including OT), regardless of recipe category, would appear in one place. Nowadays I believe most folks don't bother with the category because they're not readily visible.

BeanHead · April 1

@Canugghead I wasn’t being snarky was honestly asking for advice how to post better. Also if you would prefer I’m a fluent asshat in multiple languages if ya wanna give me a go in your native tongue I can be equally awkward with that.

BeanHead · April 1

Stage one of the trial, non SV pork in the marinade for 30 hours cooked direct at 350°F for about 10 minutes on the MiniMax using one of each cuts. OMG. This stuff is amazing. If the SV is better my husband might leave me for the SV machine.

Canugghead · April 1

@BeanHead You more than nailed it, looks amazing! Love that recipe, I saved a pdf copy just in case.

Like I said, cooks posted under recipe categories are not readily visible. For example, under Poultry there were only six threads in 2024 and one in 2023; the most recent one prior to that was 2005!

Going forward, my 2 cents recommendation is to post everything (unless it's legit OT aka politics lol) in the main forum, some folks prefix or suffix the thread title with 'OT' as they see fit but I don't even bother with that anymore! If you got the cook idea from an obscure place you can mention or post a link to it.

Botch · April 1

I'd set my Egg Forum bookmark to "Recent Posts/Discussions", and follow new, or old posts with new comments, that way (if all the topics are bolded, I then hit the "Egghead Forum" to make sure I haven't missed anything.
"Off-Topic" is a separate bookmark, and I'm okay with that.

Canugghead · April 1

Botch said:

I'd set my Egg Forum bookmark to "Recent Posts/Discussions", and follow new, or old posts with new comments, that way (if all the topics are bolded, I then hit the "Egghead Forum" to make sure I haven't missed anything.
"Off-Topic" is a separate bookmark, and I'm okay with that.

Why not, I just created a 3rd bookmark

Image: https://us.v-cdn.net/5017260/uploads/editor/6r/qoxiwgpwf5xd.png

caliking · April 1

That looks delicious, @BeanHead ! I don't know if I would have the patience to wait for the SV version... I'd eat it all.

poster · April 1

JohnInCarolina said:

I have not tried the SV approach to making char siu, but I have tried this approach and it's excellent:

https://www.seriouseats.com/smoked-char-siu-pork-shoulder-steaks

Definitely recommend it to anyone interested in making the dish.

Did you find you got the char ok at 225-250? Any idea what temp the meat was around when you pulled it off?
The time they state (5.5hrs) makes me think it is at the pulled consistency. I am going to give this a go this weekend so am curious how close you stuck to the recipe.

JohnInCarolina · April 1

poster said:

JohnInCarolina said:

I have not tried the SV approach to making char siu, but I have tried this approach and it's excellent:

https://www.seriouseats.com/smoked-char-siu-pork-shoulder-steaks

Definitely recommend it to anyone interested in making the dish.

Did you find you got the char ok at 225-250? Any idea what temp the meat was around when you pulled it off?
The time they state (5.5hrs) makes me think it is at the pulled consistency. I am going to give this a go this weekend so am curious how close you stuck to the recipe.

There is plenty of sugar in the marinade so you do get some char at 250. See this thread:

https://eggheadforum.com/discussion/1233363/pork-steak-char-siu

They have a bit more bite in them than pulled consistency, which I personally kind of like when they're closer to steaks like this.

Canugghead · April 1

poster said:

JohnInCarolina said:

I have not tried the SV approach to making char siu, but I have tried this approach and it's excellent:

https://www.seriouseats.com/smoked-char-siu-pork-shoulder-steaks

Definitely recommend it to anyone interested in making the dish.

Did you find you got the char ok at 225-250? Any idea what temp the meat was around when you pulled it off?
The time they state (5.5hrs) makes me think it is at the pulled consistency. I am going to give this a go this weekend so am curious how close you stuck to the recipe.

I have not read that recipe. The low temp is probably needed to tenderise the shoulder, to get the char you can brush with maltose/honey/molasses and finish in oven at 500F or broil to get the char, just watch closely.

BeanHead · April 1

Well kids, I’m pretty sure this is the best damn pork I have ever had (and I have eaten my fair share of swine). Thrilled to have four more packs of this in the freezer for future easy meals. Set a few eggs in the SV and cranked the heat at the end to have some soft eggs for our dinner rice bowl's.

BeanHead · April 1

Also I should note
that my only recipe tweak is
omitting the salt from the final
glaze. Just used honey and hoisin. My cardiologist might be watching and I don’t need her mad at me. Edit: I should say more mad than usual.

Buckwoody Egger · April 1

Canugghead said:

Botch said:

I'd set my Egg Forum bookmark to "Recent Posts/Discussions", and follow new, or old posts with new comments, that way (if

Why not, I just created a 3rd bookmark

thanks for mentioning the recent discussions option. it appears to work across the subcategories and also has the “next page” at the bottom.

that should be the landing page for mobile when coming to biggreenegg.com or clicking on the logo in the header.

Canugghead · April 2

@BeanHead Enough teasing! Great minds, I omit the salt in the final glaze too, there's plenty of salt in the hoisin already.

btw, I just discovered an updated 'Braised Charsiu' by the same author, it appears he prefers this over the earlier sous vide version. Took a quick look and it's a no go for us due to the peanut butter.
http://chubbyhubby.net/food-porn/a-braised-version-of-charsiu-the-one-i-make-for-the-kids-most-often-right-now/

Canugghead · April 2

Buckwoody Egger said:

Canugghead said:

Botch said:

I'd set my Egg Forum bookmark to "Recent Posts/Discussions", and follow new, or old posts with new comments, that way (if

Why not, I just created a 3rd bookmark

thanks for mentioning the recent discussions option. it appears to work across the subcategories and also has the “next page” at the bottom.

that should be the landing page for mobile when coming to biggreenegg.com or clicking on the logo in the header.

Thanks to @botch.

sous vide char siu

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