Ultimate Sous Vide Char Siu Barbecue Pork

Char siu is an ancient Cantonese pork-roasting technique featuring long strips of meat marinated in a spicy-sweet sauce. It’s a common cold-case item in Asian supermarkets, but this version blows that clamshell-encased piggy right out of the water. Think tender, melt-in-your-mouth meat, slowly cooked sous vide to develop incredible flavor and texture, then quickly finished on the grill for a hit of smoke and char.

[coreyschwanz]

"anything worth doing is worth overdoing, that's the Chefsteps way." Never have truer words been spoken xD

[taniksusu]

sous vide: that's how chefsteps role.

[JNnn]

I kind of miss the old involved and complicated after videos. Like yes it’s extra steps but this is a jar sauce, sous vide and sear. Not really anything crazy like what I like to watch them for.

[jimmyd]

Grant, you are the Man! Has always been my favorite Chinese dish, as well.

[SoPiPz]

Best way to cook this is bake the broil. This dish is my specialty.

[manfromwuhan]

The captions have been consistently the best thing about this channel for years

[chaos]

I can't decide if the Char Siu or Grant is sexier, but that mustard ain't the only thing hot in this video!

[tonypetts]

Used to be able to get collar bacon easily when I was young. Seemed to die out as the supermarkets became more powerful on the high street. Great shame, it has more flavour than the mass produced stuff of today.

[Midnight]

Ultimate super nice sauce vide & grill cooked mix.
Very very nice!

[pagorami]

wow!!! def will be using this in the future

[Zelmel]

Any advice on what to ask my butcher to get a piece of pork collar similar to what you had there? Looks about right for my purposes but no idea what that weighs or if there's a specific cut name/type.

[Midnight]

I love mustard too!
You Cooked it cool.
Glad to see you old man )
It seems that all single cooks give their soul to the art of cooking tastier.

[glennho]

Vacuum sealing is really optional? Would that make any difference?

[tconsing]

What time, what temp, what Lee Kum Kee sauce?.

[anomaly.]

Flex that PK Grill good sir flex it!!!

[kingk]

I live in South-East Asia and yes when you make the sauce from the marinade from scratch it is really at another level .
I can also suggest to make much smaller pieces of meat (at least 2 or 3 times smaller ) it will improve the flavour as you will see the marinade going deeper in the meat . Here they usually cut 1 / 1.5 inches slices with the same thickness as in the video and you can really see the colouring of the marinade that went much deeper in the meat it is not just an outer corona .
Fabulous dish .

[xplorojoe]

I’m definitely making this! What should i make on the side?!

[rdizzleoriginal]

Common Grant, leave some ladies for the rest of us

[kevini]

Fun video but certainly doesn’t look better than the hanging meats in the Chinatown restaurants or food courts. Chinese cooking demystified has some great from scratch tips on this for anyone wondering :)

[christinemckay]

He cuts the raw pork then runs his hands through his hair. 😮