East meets West: [ Sous Vide Honey Glazed Char Siu ] 慢煮港式叉燒 | 中式菜色，西式煮法 |
Living 30 minutes away from the closest restaurant that sells my favorite barbecue meat – HK Style Char Siu, I learned how to make it at home with simple ingredients I already have in the pantry. Not only it’s delicious, but better for you. I don’t have to worry about artificial coloring (Red 30) that’s being used to add color to the meat at most places. And I can cut most of the fat off the pork shoulder that I buy at the store.
Besides, I started using my Sous Vide cooking device to slowly cook the marinated pork in a hot water bath and finished off in the oven with the beautiful glaze. The end result is to die for, the Char Siu is succulent, lean and tender. Thanks to the precise cooking temperature from the Sous Vide device. This dish is a perfect example of “East Meets West”.
If you have never tried the Sous Vide cooking technique, or you’re thinking about trying, I highly recommend it! I have included some basic Sous Vide tips in the video, and I hope it will help you jump start on this brand new cooking method.
港式叉燒是我由細到大最愛吃的燒臘之一, 可惜距離我家最近的燒臘店, 要駕車30分鐘才到。求人不如求己, 唯有自己動手在家焗叉燒。叉燒醬也是用家中的調味料自家製的，不但味道正宗, 更不添加任何人工色素, 美味丶健康又食得放心!! 自己做叉燒, 更可以去掉大部分的脂肪及控制醬汁的鹽份。
這一、兩年,我從傳統的焗爐烤法轉做西式的慢煮法, 製成品不但多汁，肉質更鮮嫩。不用帶肥的梅頭肉也可做出口感軟嫩而又不乾的叉燒。慢煮法的意思就是將食材放在真空袋裏, 在適當及平均的溫度下，在熱水中慢慢煮熟, 食材不會被煮至過火。這個蜜汁叉燒正是中西合璧的示範和 – 中式的菜色, 西式的煮法, 各取期好處, 互補長短, 家人最有口福!
Recipe: By Scarlett Li
2 – 2.5 lb Pork Shoulder (boneless) or Country Ribs (boneless)
1 tsp Kosher Salt
1 tsp Garlic Powder
1/2 tsp five spice powder
a sprinkle of white pepper powder
1 TBSP Shaosing Rice Wine
1 tsp Red Yeast Rice
2 TBSP Soy Sauce (low-sodium)
1 TBSP Oyster Sauce
1 TBSP Hoisin Sauce
2 TBSP Corn Syrup / Sugar
1 TBSP Honey
1 tsp Ginger Juice
2 – 2.5磅 梅頭肉(無骨)
2 湯匙粟米糖槳 或砂糖
The Sous Vide device I used on the video is an older version of this:
I hope you’ll enjoy it, happy cooking! 🙂
Recipe courtesy of Scarlett Li @ Wok To Table, All Rights Reserved
ABOUT WOK TO TABLE
On my cooking channel, I’ll show you how I replicate some of the homemade dishes I grew up eating in Hong Kong. I hope you’ll enjoy my recipes and help connect you to your childhood memories.
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Copyright © 2021 Wok To Table
Original of the video here