Char Siu Pork Tenderloin

147
147
57°C (134.6° F)
Temperature
Sous vide time
0 People
Serves
Medium
Difficulty

Ingredients

  • 1 pork tenderloin (approx. 1lb)
  • 400g Xiaoshing wine
  • 200g soy sauce
  • 150g brown sugar
  • 150g honey
  • 85g shallot
  • 45g garlic cloves
  • 45g ginger
  • 150g hoisin sauce
  • 1-1/2 TBSP 5 Spice
  • 1tsp fennel seed
  • 2 each green onion

Comments

Max Boonthanakit
This recipe is soooo sex!!
almost 4 years ago
Lisa Q. Fetterman
Amazerbladez! Deep flavor
almost 4 years ago
randy alexander
Nomiku 2.0 can't come soon enough. This will be the first thing I cook!!
almost 4 years ago
Lisa Q. Fetterman
Mei wins at Tender
almost 4 years ago
MR
Michael Rupp
Looks like a great recipe. I can't find the wine in my area, what can I use instead.
almost 4 years ago
Chris Palia
@[email protected] you can replace xiaoshing wine with a dry sherry
almost 4 years ago
BO
Brian Ostrovsky
56c for 1 hoir isn't even close..totally raw in the middle.
almost 4 years ago
Chris Palia
@bostrovsky thanks for pointing that out! We've updated the recipe.
almost 4 years ago
MR
Michael Rupp
@bostrovsky its ends up cooked fine at 56C if you dear it with searzall, if not will need to cook it longer.
almost 4 years ago

Directions

  1. Place Xiaoshing, soy, brown sugar, honey, 5 spice, fennel seed, hoisin sauce, shallot, garlic, ginger and green onions in a blender and blend until smooth.
  2. Reserve 2 cups of marinade. Then take your char Sui marinade and pour over the pork tenderloin and let it marinade overnight or minimum 6 hours.
  3. Take pork out of marinade and place in cryovak bag and fully vac/seal. Cook at 56*C for 1 hour.
  4. Meanwhile, take the 2 cups of marinade that you have reserved and place in a sauce pan to reduce to a glaze. Strain.
  5. Once the pork is done cooking. Take out of the bag and place on a sheet tray with cooling rack.
  6. If you have a Searzall, use that to torch the pork until the outside is nice and crispy. And glaze the pork in between.

Comments

Max Boonthanakit
This recipe is soooo sex!!
almost 4 years ago
Lisa Q. Fetterman
Amazerbladez! Deep flavor
almost 4 years ago
randy alexander
Nomiku 2.0 can't come soon enough. This will be the first thing I cook!!
almost 4 years ago
Lisa Q. Fetterman
Mei wins at Tender
almost 4 years ago
MR
Michael Rupp
Looks like a great recipe. I can't find the wine in my area, what can I use instead.
almost 4 years ago
Chris Palia
@[email protected] you can replace xiaoshing wine with a dry sherry
almost 4 years ago
BO
Brian Ostrovsky
56c for 1 hoir isn't even close..totally raw in the middle.
almost 4 years ago
Chris Palia
@bostrovsky thanks for pointing that out! We've updated the recipe.
almost 4 years ago
MR
Michael Rupp
@bostrovsky its ends up cooked fine at 56C if you dear it with searzall, if not will need to cook it longer.
almost 4 years ago