Sous Vide BBQ Pork Shoulder(Char Siu) .慢煮蜜汁义燒

                     Sous Vide BBQ Pork Shoulder(Char Siu) . 慢煮蜜汁义燒

Have been away for months and now back to Hong Kong, I am kind of missing Hong Kong especially the Cantonese BBQ food here, one of them is Char Siu, the BBQ Pork Shoulder. I have shared my Char-Siu recipe with many friends before and nearly all of them say it is the best Char-Siu recipe they have ever had as I use my homemade BBQ sauce for the marinade. If you have made it, you would know that the smell and taste of the BBQ sauce are understandingly yummy, that is nothing the store-bought Char-Siu Sauce could compare. The recipe is from a well-known master BBQ chef that I knew, I have just modified it to suit my taste.

As per a request from a friend who lives in Canada, I am happy to share my Char-Siu recipe again here while I made right after I came back. I sous-vide the pork shoulder and broiled this time, but it works well even if you use oven to bake, broil and grill it. Please feel free to ask if you have any questions, I will try to get back to you as soon as possible.

Upcoming Post: Homemade Bbq Sauce 

外遊多月終於回來了，其實也真的掛念香港 ，尤其是香港的燒味，蜜汁义燒是其一。之前曾經和很多朋友分享過我的 蜜汁义燒 食譜，每一個照著食譜做過的，無不告訴我這是他們用過最對口味的食譜，原因之一是我用了自家製燒烤醬，這可說是這個蜜汁义燒的靈魂。如果你跟我食譜煮過這醬，你會被它的香氣和味道所吸引，這也是一般現成义燒醬所欠缺的。在這裡，我要感謝曾經指導我的燒味老師傅，是他啟發了我醬汁的重要性，從而逐步把醬調校至自己口味。

應一位居於加拿大朋友的要求，我在此再一次分享我的蜜汁义燒食譜，也回來後即買來有機脢頭肉再做一次蜜汁义燒。今次我用了慢煮加燒烤爐烤义燒，但只用烤箱或燒烤爐同樣可以做得一樣美味，大家都試下。有問題可隨便發問，我會盡快答覆。

下回預告：自家製燒烤醬食譜和做法

Sous Vide BBQ Pork Shoulder(Char Siu)

Ingredients:

Pork Shoulder 900 grams, cut into long strip of 2-1/2” wide )

Honey Dip (homemade, see recipe below)

Marinades : (Mix all well)

Sugar 4-1 /2 tbsp

Salt 3 tsp

Chicken Powder 3/4 tbsp

Five-Spice Powder 1/2 tsp

Galangal Powder 1/2 tsp

Barbecue sauce (homemade) 1-1/2 tbsp

Light Sauce 1-1 / 2 tbsp

Egg 1-1 /2 pc

Rose Wine 1-1/2 tbsp

Garlic, crushed 4 pc

Shallot, crushed 3 pc

Honey Dip:

Maltose 450 g

water 90 ml

Rock sugar, crushed 75 g

Salt 1 tsp

Ginger, patted 2 pc

Put maltose and other ingredients into a bowl and double-boil to melt it the maltose and mix the dip well, then transfer the dip into a sauce pan and simmer it till hot

Method:

1. Clean and dry the pork shoulder thoroughly

2. Marinate the pork for 40 minutes, flip over once every 10 minutes

3. Seal the pork into the vacuum bag, and put it into the preheated water bath of 68C, Sous-vide for 2 hours -6 hours (I sous-vide the pork shoulder for only 2-1/2 hours this time as the meat is tender), depending on the meat quality and tenderness that you prefer.

4. Remove when sous-vide time is up and let cool for 15 minutes

5. Preheat the broiler to high, brush the leftover marinade on top of the meat and broil for 5 minutes, turn to the other side, brush marinade on and broil for another 5 minutes. Take out and let cool for 5 minute; roll the pork along the honey dip, and broil for 3 minutes more each side. Trim the burnt edges and brush the honey dip again on the pork. Run a torch on the meat if needed for better color.

Cooking Tips:

1. For Oven baked Char-siu, you may use 230C for 15 minutes and 210C for another 15 minutes and dip the pork into the honey dip and bake each side for 3 minutes. Oven and grill temperature vary, so adjust it and check it out from time to time until the meat is done and color is right

2. Adjust the amount of marinade if the size of pork shoulder is different.

慢煮蜜汁义燒

材料： 蜜汁义燒 (SV/慢煮)

肥梅頭 900克 

蜜汁（自家制） 適量

調味料 : (先拌勻) 
砂糖 4-1/2 tbsp 
鹽 3 tsp 
雞粉 3/4 tbsp五香粉 1/2 tsp沙薑粉 1/2 tsp 
燒烤醬（自家制） 1-1/2 tbsp 
生抽 1-1/2 tbsp 
雞蛋 1-1/2 隻 
玫瑰露酒 1-1/2 tbsp 
蒜茸 4 粒
乾蔥茸 3 粒

做法: 
1. 將脢頭肉洗淨，一定要索乾水，否則很難入味
2. 用調味料醃梅頭40分鐘，每隔10分翻動一次
3. 醃後取出，入袋抽真空，把肉連袋放入已預熱至 68°C熱水鍋中，SV 2小時-6 小時（今次塊脢頭腦肉夠脢身，我只SV了2-1/2小時），視乎肉質及喜愛腍度
4. 取出放涼 15分鐘，
5. 預熱烤爐，烤5分鐘，翻轉再烤5分鐘。取出待凉，抺上蜜汁，每面再各烤3分鐘，取出剪去焦邊，再抺上蜜汁即成。如有部位烤不夠色，可快手補火槍。

蜜汁材料 :麥芽糖 450 g 清水 90 ml冰糖，敲碎 75 g

鹽 1 tsp薑，拍鬆 2 片

做法 : 
1. 將麥芽糖及其他材料放碗內，隔水蒸溶，混合材料，再以慢火煮滾即成。

提示:

1. 烤箱义燒要視乎個別爐温，一般用230C 烤15分鐘，再210C 烤15 分鐘，加蜜汁，用230C，各面多烤 3 分鐘；最佳是用目測，烤至理想顏色及燶度即可。

2. 做不同份量，調味可自行加減