Our favorite food movie has to be “God of Cookery”, marrying both comedy and cuisine is no small feat. One of the most iconic scenes in the movie is when Stephen Chow makes his “Sorrowful Rice”, which is BBQ Pork on rice with yu choi and a fried egg cooked with his internal palm qi flame (yes it’s out there!). It cause the judge to go berserk and shed a tear of sorrow since she can taste the inner feeling of the chef. Ok, you have to see it to get it. But this scene is well known to anyone who is a Stephen Chow fan and it’s only fitting that BBQ Pork is our first video.
My reaction to the BBQ pork although is based on the movie is honestly super genuine. I usually don’t overreact but omg… this was so good. There’s another scene in the movie that we want to recreate… that one is even more out there, you’ll know what we mean if you have seen it. When our cravings for BBQ pork came calling, we used to have to go out to get it, but now we found the easiest way to make the tastiest Char Siu right at home. Not only is it easy, it has the perfect melt in your mouth texture everytime without any guess work. And that is using the sous vide!
Just marinate these bad boys in a zip lock bag, then dump them in the sous vide. You will get the most perfect texture ever. Apparently that’s what a lot of high end Hong Kong restaurants do now. But of course they use things like iberico pork (I’m sure that will take it to the next level) but for us home cooks, this is honestly the best char siu I’ve ever had in my life. And I am canto… so you gotta trust me on this one!
You can sous vide a few of these in advance and pop them in the freezer, so when it’s time to eat them you only need to thaw, finish, and glaze.
Also, let us know what your favorite food movie is. We would love to recreate more dishes using the sous vide!
The Best Sous Vide Chinese BBQ Pork EVER
Ingredients
- 1 lb Pork Shoulder
- 2 cloves Garlic
Marinade
- 2 pcs Chinese Fermented Red Bean Curd
- 1 tbsp Maltose
- 1 tbsp Shaoxing Wine
- 1 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Dark Soy Sauce
- 1 tsp Five Spice Powder
- ¼ tsp White Pepper
- 1 tbsp Sugar
Finishing Glaze
- 1 tbsp Maltose
- 1 tbsp Honey
- 1 tbsp Water
Instructions
- Mix together marinade ingredients.
- Cut pork into long strips about 2-3 inches x 1-2inches.
- Trim pork to your preference – I enjoy mine with a bit of fat … Don’t judge me.
- Pour marinade into a bag or dish; Reserve some for glazing during finishing.
- Place pork strips into the bag or dish.
- Marinade for 12-24 hours.
- Set your sous vide to 140 degrees fahrenheit. You can also set a temperature that you prefer between 140 and 165F.
- Remove pork strips from the bags.
- Since we will be sous viding for a long period seal them in vacuum bags.
- Place the sealed bags into the water bath for 8 hours.
- Preheat the oven to as hot as it will go.
- Remove pork from the bags preserving the juices.
- Place pork on wire rack on a baking sheet and brush with the marinade.
- Add a bit of water to the baking sheet to avoid smoking.
- Brush on a second layer of the marinade after 5 mins.
- Finally, brush the mixture of maltose, honey, and water.
- Pop back into the oven until nicely charred.
- Alternatively, you can make use of a torch if you have one.
- Finish by adding another layer of glaze on top.
- Slice and enjoy with a fried egg, and boiled yu choi.
