I am a char siu addict. I am additionally a char siu pretender. I definitely dislike artificially colored, dried out, flavorless char siu. It’s like eating cardboard that a person’s poured syrup and also Continue reading food coloring on. Yech.
However great char siu, char siu made from splendidly fatty cuts of pork, char siu that has actually been marinated correctly and for the right amount of time, and also char siu that has a wonderful crisp char while still staying moist inside … that’s pork paradise.
I am additionally obtaining old. While pork belly char siu is all the rage– and I admit I do enjoy it when done well– I can’t in fact consume too much of it. When I make char siu in the house nowadays, I tend to use pork neck (preferably Kurobuta).
6 years ago, I published a char siu dish that I still advocate. Yet these days, I often tend not to roast the pork in the oven for the complete chef, but rather prepare it sous-vide then just finish it off in a hot oven. This allows me do 2 points.
First of all, it suggests I could prep a substantial quantity of char siu, each part independently packaged in a vacuum cleaner sealed bag. Once cooked, I ice up these beautiful pieces of pork. This then provides me after that the capacity to defrost a section when I require it and have char siu basically whenever I desire.
Secondly, it helps me guarantee that the pork remains incredibly moist and tender. It secures flavour as well as the outcome is a rather stunning item of meat.
You will certainly need to layer the already prepared pork with a combination of hoisin sauce as well as honey. This after that ensures a good pleasant, full-flavored flavour on the char.
I enjoy having slabs of pre-cooked char siu in the freezer. It makes developing a simple yet enjoyable meal super-easy. As an example, the rice dish imagined above was something I produced my spouse as well as myself for lunch lately.
All I had to do was prepare a couple of eggs sous-vide, defrost the pork and complete it off, and offer that with pickles (which is one more thing I generally have in the refrigerator) and also voila, easy-peasy.
I am additionally a char siu pretender. I absolutely despise synthetically tinted, dried out, flavorless char siu. While pork tummy char siu is all the craze– and also I confess I do enjoy it when done well– I cannot really consume also much of it. When I make char siu at residence these days, I have a tendency to make use of pork neck (preferably Kurobuta).