Why You’ll Love This Sous Vide Char Siu
There’s something truly special about making sous vide char siu at home. This Chinese BBQ pork recipe delivers that signature sticky-sweet glaze and tender texture without the guesswork of traditional methods. I used to struggle with drying out my roast until I switched to slow cooking it low and slow it’s seriously the easiest way to get juicy, tender meat every time with minimal stress.
This recipe combines the best of both worlds: the precision of sous vide cooking and the irresistible caramelized exterior from a quick broil. Whether you’re a seasoned home cook or just starting your sous vide journey, this char siu recipe will become a family favorite.
What Makes This Recipe Stand Out
- Foolproof results: The sous vide method guarantees perfectly cooked pork every single time, eliminating the risk of overcooking.
- Minimal hands-on time: Once the pork is marinated and in the water bath, you’re free to go about your day.
- Authentic flavor: The marinade uses traditional ingredients like hoisin sauce, five-spice powder, and red preserved bean curd for genuine char siu taste.
- Meal prep friendly: Make a batch on the weekend and enjoy it throughout the week in rice bowls, noodles, or bao buns.
- Impressive presentation: That glossy, caramelized exterior looks like it came from a professional Chinese barbecue shop.
If you enjoy making restaurant-quality dishes at home, you might also love our homemade peach cobbler recipe for a sweet finish to your meal.
Jump to:
- Why You’ll Love This Sous Vide Char Siu
- What Makes This Recipe Stand Out
- Ingredients
- Main Ingredient
- Marinade
- Glaze
- Step-by-Step Instructions
- Prepare the Marinade
- Prep the Pork
- Sous Vide Cooking
- Glazing and Broiling
- Nutritional Information
- Preparation Time
- Tips for Success
- Storage and Leftovers
- Serving Suggestions
- Frequently Asked Questions
- What is the best pork cut for sous vide char siu?
- Can you use pork belly for sous vide char siu?
- What temperature and time for sous vide char siu pork?
- How do you prepare pork for sous vide char siu marinade?
- Should you broil sous vide char siu and how long?
- Sous Vide Char Siu
- Ingredients
- Notes
- Nutrition
- Did you make this recipe?
Ingredients
Gather these ingredients to make the best sous vide bbq pork recipe at home. The marinade creates that classic sweet-savory flavor profile that makes char siu so addictive.
Main Ingredient
- 3 pounds pork shoulder
Marinade
- ¼ cup honey
- ½ cup hoisin sauce
- ¼ cup ketchup
- ¼ cup oyster sauce
- 3 tablespoons Shaoxing wine
- 2 tablespoons dark soy sauce
- 2 cubes red preserved bean curd (smashed)
- 1 teaspoon Chinese five-spice powder
- ¼ teaspoon ground white pepper
- ½ teaspoon salt
- ¼ teaspoon red food coloring (optional)
Glaze
- 2 tablespoons honey
- 1 tablespoon reserved marinade
Pork is an excellent source of protein and essential nutrients, making this dish both delicious and satisfying. You can learn more about the nutritional benefits of pork from Healthline.
Step-by-Step Instructions
Follow these detailed directions to create tender, flavorful sous vide char siu pork at home. The process is straightforward, but each step matters for the best results.
Prepare the Marinade
- Mix the marinade: Combine all marinade ingredients in a small bowl. Be sure to reserve 1 tablespoon of the marinade for the glaze later. The mixture should be smooth and well-blended, with the smashed red preserved bean curd fully incorporated.
Pro Tip: Red preserved bean curd (also called fermented tofu) adds an authentic depth of flavor and that signature reddish hue. Find it at Asian grocery stores or in the international aisle of well-stocked supermarkets.
Prep the Pork
- Slice the pork: Cut the pork shoulder into long, 1-inch thick strips. Try to keep the thickness uniform so everything cooks evenly.
- Poke holes: Use a fork to poke holes all over the pork strips. This helps the marinade penetrate deeper into the meat for more flavorful results.
- Marinate the pork: Place pork strips in a large bowl with the marinade. Massage for 15-20 seconds to coat every piece evenly with the flavorful mixture.
- Bag and refrigerate: Seal pork in vacuum or Ziplock bags in a single layer. Refrigerate between 4 to 24 hours, preferably at least 8 hours for the best flavor development.
Sous Vide Cooking
- Preheat the water bath: Set your immersion circulator to 150°F. This temperature is ideal for creating tender, juicy pork that still has a pleasant texture.
- Cook the pork: Place the sealed bags in the water bath and cook for 4 to 24 hours. Yes, the timing is flexible! Four hours gives you great results, while longer cooking renders more fat for added tenderness.
- Cool the pork: After cooking, cool the pork in cold water for at least 20 minutes. This stops the cooking process and makes the meat easier to handle.
For anyone considering getting into sous vide cooking, there are some great discussions about the pros and cons of sous vide over on Reddit that might help you decide if it’s right for you.
Glazing and Broiling
- Make the glaze: Mix the reserved 1 tablespoon of marinade with 2 tablespoons honey to create the finishing glaze.
- Set up your broiling station: Place 1 cup of water or salt on a baking sheet, then position a wire rack on top. This prevents drippings from burning and smoking up your kitchen.
- Glaze the pork: Place the cooled pork on the rack and brush with glaze on all sides.
- Broil to perfection: Broil at 500°F for 3-4 minutes until caramelized. Remove, apply another layer of glaze, and broil for 3-4 more minutes until you get that beautiful sticky char.
- Check temperature: Monitor internal temperature and keep it below 150°F to avoid overcooking.
- Rest before serving: Let the pork rest for at least 10 minutes before slicing. This step is crucial for juicy results.
Nutritional Information
This sous vide char siu recipe provides a good balance of protein and energy. Here’s the breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 351 kcal |
| Carbohydrates | 32 g |
| Protein | 29 g |
| Fat | 11 g |
| Saturated Fat | 4 g |
| Cholesterol | 93 mg |
| Sodium | 1361 mg |
| Potassium | 568 mg |
| Fiber | 1 g |
| Sugar | 26 g |
| Vitamin A | 63 IU |
| Vitamin C | 2 mg |
| Calcium | 39 mg |
| Iron | 2 mg |
Each serving provides approximately 29 grams of protein, making this dish a satisfying option for those looking to maintain a protein-rich diet.
Preparation Time
Here’s what to expect for timing with this homemade sous vide char siu:
| Step | Time Required |
|---|---|
| Prep time | 15 minutes |
| Marinating time | 4 to 24 hours (8+ hours recommended) |
| Cooking time | 4 hours minimum |
| Total time | Approximately 8 hours 30 minutes |
Most of the time is hands-off, making this recipe perfect for busy days when you can set it and forget it.
Tips for Success
These tips will help you achieve the best results with your sous vide pork recipe every time.
- Choose the right cut: Pork shoulder is preferred for juiciness due to its intramuscular fat. Pork belly has fat mostly on top, which may result in less juicy meat overall.
- Temperature matters: Cooking at 150°F yields tender, juicy pork. Going higher risks drying out the meat, while lower temperatures won’t render the fat properly.
- Extend cooking time: While 4 hours works well, extending the time helps render fat for added tenderness. The pork only gets better with longer cooking.
- Broil carefully: 6-8 minutes total broiling time caramelizes the exterior without drying out the meat. Watch closely during this step.
- Protect your baking sheet: Using water or salt beneath the wire rack prevents drippings from burning and creating smoke.
- Poke those holes: Taking a few seconds to poke holes in the pork strips allows marinade to penetrate deeper for more flavorful meat.
- Always rest the meat: Resting for at least 10 minutes before slicing improves texture and keeps the juices inside where they belong.
Storage and Leftovers
This Chinese BBQ pork stores beautifully, making it ideal for meal prep:
- Refrigerate: Store sliced char siu in an airtight container for up to 4 days.
- Freeze: Wrap portions tightly in plastic wrap, then place in freezer bags. Freeze for up to 2 months.
- Reheat: For best results, reheat sous vide style at 140°F or quickly pan-sear until warmed through.
After enjoying this savory dish, treat yourself to something sweet like our creamy strawberry milkshake for dessert.
Serving Suggestions
There are countless ways to enjoy your homemade char siu:
- Serve over steamed white rice with bok choy for a classic combination
- Add to noodle soups for extra protein and flavor
- Stuff into fluffy bao buns with pickled vegetables
- Use as a topping for fried rice
- Slice thinly for char siu bao (steamed pork buns)
- Add to Asian-style salads for a protein boost
- Serve as an appetizer with Chinese mustard for dipping
Frequently Asked Questions
What is the best pork cut for sous vide char siu?
Pork shoulder, also called pork butt, is the top choice for sous vide char siu. It has plenty of intramuscular fat that stays juicy and tender during cooking, giving the classic texture and flavor. Aim for a 3-5 pound piece with good marbling. Trim excess external fat if needed, but keep the internal fat for moisture. Slice into 1-2 inch thick strips before marinating. This cut renders beautifully at low sous vide temps, avoiding dryness common with leaner meats like loin. For best results, source from a butcher for fresh, well-marbled options. (78 words)
Can you use pork belly for sous vide char siu?
Yes, pork belly works for sous vide char siu, but pork shoulder is better for balanced juiciness. Pork belly’s fat layer is mostly external, leading to chewy chunks and less even tenderness. If using belly, select slabs about 1-2 inches thick, score the skin lightly, and cook at 150°F for 12-24 hours to render fat properly. After sous vide, pat dry and broil skin-side up for crispiness. Shoulder gives more consistent results for beginners. Experiment with a mix of both for variety in texture. (92 words)
What temperature and time for sous vide char siu pork?
Set your sous vide to 150°F for sous vide char siu—it’s ideal for juicy, tender pork that pulls apart easily. Cook for 4-24 hours: 4-6 hours for medium tenderness, 12-24 hours for fall-apart texture as fat fully renders. Vacuum-seal marinated strips in bags, submerge, and use a reliable immersion circulator. This low-and-slow method prevents overcooking while infusing flavors deeply. Chill in an ice bath post-cook for safe handling before finishing. Perfect for busy schedules since longer times improve results without risk. (96 words)
How do you prepare pork for sous vide char siu marinade?
Start with pork shoulder strips cut 1-2 inches thick. Poke holes all over with a fork for marinade absorption. Mix a classic char siu marinade: ¼ cup hoisin, 2 tbsp honey, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp five-spice, 1 tsp red food coloring (optional), garlic, and ginger. Massage into pork, bag it, and refrigerate 4-24 hours. Longer marinating boosts flavor penetration. Remove excess marinade before sealing to avoid bag bursts. This step ensures sticky, caramelized results after broiling. (98 words)
Should you broil sous vide char siu and how long?
Yes, broil after sous vide for the signature charred, sticky exterior without drying the meat. Pat pork dry thoroughly, brush with reserved marinade or honey, and broil 4-6 inches from heat for 6-8 minutes, flipping halfway. Watch closely—internal temp shouldn’t exceed 150°F. This quick sear creates the glossy “char siu” look and flavor in minutes. Use a broiler pan or wire rack for even crisping. Serve sliced thin with rice or in bao. Store leftovers in fridge up to 4 days; reheat gently. (92 words)
Sous Vide Char Siu
🐷 Sous vide locks in juicy tenderness for glossy, sweet-savory char siu BBQ pork—restaurant quality at home.
🔥 Foolproof low-temp cook with caramelized glaze; sliceable perfection for bao or rice.
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
Ingredients
Notes
🐷 Pork shoulder’s fat keeps it juicy through long sous vide.
⏱️ Marinate 8+ hours; longer cook tenderizes more.
🔥 Broil hot and quick for shine without drying.
- Prep Time: 15 minutes
- Marinate + Sous Vide: 8-24 hours
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Sous Vide
- Cuisine: Chinese
Nutrition
- Serving Size: 5 oz
- Calories: 351 kcal
- Sugar: 26 g
- Sodium: 1361 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 93 mg
