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Sous vide pork chops freezer prep8/18/2023 ![]() ![]() Place in a large baking dish that can accomodate all the pork in one layer. Cut strips crosswise, if needed, into pieces 6-8 inches long. Mix all the marinade ingredients together well.Ĭut the pork lengthwise into strips around 2.5-3 inches wide and 2 inches or so thick. All I had to do was cook a few eggs sous-vide, defrost the pork and finish it off, and serve that with pickles (which is another thing I usually have in the fridge) and voila, easy-peasy.ġkg Berkshire or Kurobuta pork neck (as usual, we encourage Singaporean readers to buy their meat at Huber’s Butchery)Ħ scallions, sliced into 2 inch lengths and smashed For example, the rice bowl pictured above was something I made for my wife and myself for lunch recently. It makes coming up with a simple but satisfying meal super-easy. ![]() I love having slabs of pre-cooked char siu in the freezer. This then ensures a nice sweet, savory flavour on the char. You will need to coat the already cooked pork with a combination of hoisin sauce and honey. Use either a super hot oven or a blowtorch. It locks in flavour and the result is a pretty spectacular piece of meat.įinishing off the pork is easy. Secondly, it helps me ensure that the pork stays super moist and tender. This then gives me then the ability to defrost a portion when I need it and have char siu pretty much whenever I want. Once cooked, I freeze these beautiful pieces of pork. Firstly, it means I can prep a huge amount of char siu, each portion individually packaged in a vacuum sealed bag. But these days, I tend not to roast the pork in the oven for the full cook, but instead cook it sous-vide and then only finish it off in a hot oven. Six years ago, I posted a char siu recipe that I still swear by. When I make char siu at home these days, I tend to use pork neck (ideally Kurobuta). So while pork belly char siu is all the rage - and I admit I do love it when done well - I can’t actually eat too much of it. But good char siu, char siu made from wonderfully fatty cuts of pork, char siu that has been marinated properly and for the right amount of time, and char siu that has a wonderful crisp char while still remaining moist inside… that’s pork heaven.īut I am also getting old. It’s like eating cardboard that someone’s poured syrup and food coloring on. I absolutely hate artificially colored, dried out, flavorless char siu. ![]()
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