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The fine folks at Nomiku sent me their fabulous sous vide machine to work with! Here is my very first attempt at it using pork loin to make char siu (叉燒). I’m so excited to be cooking tough cuts with the Nomiku… I usually just cave into buying ground meat (because it’s delicious in everything and super easy to make) but that can get repetitive and drains my creativity.
- 2 lb pork loin roast (mine was pre-tied from the store)
- 1/3 cup honey
- 1/3 cup coconut aminos
- 1 tablespoon almond butter
- 2 tablespoons toasted sesame oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon five spice powder
- 1/2 teaspoon sea salt
- 2 teaspoon garlic powder
- 1 teaspoon fresh ground ginger
- 1/2 teaspoon ground black pepper
- 2 tablespoon tomato paste
1. Throw everything in a large vacuum seal bag, and let it sous vide at 60°C/140°F for 4 hours.
2. If you don’t have an automatic ice maker in your freezer, start manually making ice. About two trays. You’ll need this for the quick cooling later.
2. When the time is up, immediately take the package out and dunk in an ice bath. This helps the pork quickly cool past the “danger zone,” a warm temperature range that encourages bacteria growth. Cooling your meat after sous vide also ensures that you won’t over-cook it when you go to sear it in the next step.
3. When you cut open your vacuum bag, first pour out all the marinade liquid into a pot. Start simmering this down to a thick sauce.
4. Meanwhile, take the pork loin out of the bag and slice into 6 even slices— about 1″inch thick.
5. Heat up a fry pan with 2 tablespoons of coconut oil to smoke point on high heat. Sear each piece of pork. (I only do two sections at once, if you’re doing more, use a bigger fry pan and more coconut oil) With the crispy charred exterior, it is now proper char siu!
6. Cut the individual pieces of loin into 1/4″ inch slices, and serve hot with the thick marinade sauce. I added the leftover oil from frying the char siu into the marinade sauce to get a more flow-y consistency.
7. Serve hot! Enjoy!