Post Sous Vide Char Siu (叉烧) Pork Glaze
There's nothing more tasty in a bowl of noodles or side of steamed rice than char siu pork. It's the ultimate Chinese comfort food. We often buy them cooked at the local Asian market at the BBQ stands and freeze for later.
Best way to bring back the tenderness, flavor and sticky glaze is the sous vide + broil method (see directions below).
Post Sous Vide Char Siu (叉烧) Pork Glaze
There's nothing more tasty in a bowl of noodles or side of steamed rice than char siu pork. It's the ultimate Chinese comfort food. We often buy them cooked at the local Asian market at the BBQ stands and freeze for later.
Best way to bring back the tenderness, flavor and sticky glaze is the sous vide + broil method (see directions below).
Open in Cookpad AppSteps
- 1
Cool cooked char siu pork completely before freezing for safety. Vacuum seal it, then throw in the freezer for later use.
- 2
When ready to use, take vacuum-sealed char siu from freezer and reheat directly in preheated sous vide bath at 140°F–145°F (60°C–63°C). Submerge the sealed bag fully in the water bath, ensuring it’s completely covered.
- 3
Reheat for 45 minutes to 1 hour to heat through, depending on thickness & starting temperature. Let the pork rest for 5–10 minutes after reheating to allow juices to redistribute.
- 4
In the last 15 minutes of reheating, set oven to broil on high.
- 5
Mix all ingredients together and baste cooked & reheated char siu pork.
- 6
Broil 2-3 minutes. Watch closely for excess charring.
- 7
Slice as desired for your favorite dish. Enjoy!
Tips
STORAGE: frozen char siu pork can last 1–3 months in the freezer while maintaining good flavor & texture.
SAFETY: ensure pork reaches at least 145°F (63°C) internal temperature for safety.
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