Here’s a pork recipe with an Asian twist. In its native language, this dish is called Chāshāo ròu – Pork char siu. The pork is first marinated for 12 to 24 hours. It is then cooked sous-vide, before being browned in a pan and soaked in the famous char siu sauce. A real delicacy!
Note that in some recipes, it is advisable to use a little red food coloring to enhance the color of the marinade. It’s up to you to decide if you’re tempted!
Prep Time: 10 minutes
Marinade Time: 12 to 24 h
Cook Time: 60 minutes
Difficulty: easy
Yield: 4-6 servings
For the marinade
For the char siu sauce
Combine all marinade ingredients.
Place meat in a freezer bag and coat well with marinade. Marinate in the fridge for 12 to 24 hours.
The next day, remove the meat from the fridge and let it come to room temperature.
Combine all the ingredients for the char siu sauce. Set aside for later use.
Place the tenderloins in two freezer bags and seal, evacuating all air.
Place in water at 140°F (60°C), securing the sachets to the pan with tongs. Cook for 60 minutes.
Remove the filets from the bags and pan-fry in a little oil or butter.
Cut into medallions and arrange on a plate.
Serve with the side dishes of your choice, such as spätzle.
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