Sous Vide Char Siu Recipe: Perfect BBQ Pork Every Time

Question 1

What is the best pork cut for sous vide char siu?

Accepted Answer

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)

Question 2

Can you use pork belly for sous vide char siu?

Accepted Answer

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)

Question 3

What temperature and time for sous vide char siu pork?

Accepted Answer

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)

Question 4

How do you prepare pork for sous vide char siu marinade?

Accepted Answer

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)

Question 5

Should you broil sous vide char siu and how long?

Accepted Answer

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)

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