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bryan

Char Siu Vide (sv140=4h) *

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Posted

Good Eats

1-1/2 pounds pork tenderloin
1 package NOH brand Char Siu marinade dry
1/4 cup honey

Rinse the tenderloin and with paper towels, pat dry
Shake the marinade packet well to thoroughly mix the contents.  
Use dry; do not mix with liquid.
Sprinkle about 1/3 of the dry marinade onto the tenderloin, covering all surfaces well.  
(Save the rest of the packet for a later use)
Put the seasoned tenderloin into a cooking pouch and vacuum seal:
Put the sealed pouch into the refrigerator to marinate for 12-24 hour.
Fill and preheat the water bath to 140*/ 60C.
Submerge the cooking pouch in the water oven to cook for 4 hours:
Heat a grill or grill pan to very hot or turn the broiler to high.
Remove pouch from the water bath and the tenderloin from the pouch;
Pat the meat dry with paper towels.
Baste all sides with honey.
Char it on all sides on a very hot BBQ grill.
(I use a weed burner)
After charring:
Baste the top surface again with honey and allow to cool slightly.
Slice and service or use it in your favorite dish.

2012 Frm - sousvidesupreme.com
 

  • Like 1
Posted

OK, I'm easily confused, so when you said, "Char it on all sides on a very hot BBQ grill. (I use a weed burner)" did you mean you just put the tenderloin on the grill grate and charred it with the weed burner, or you just started the charcoal with it, like many of us do?

Posted

After the sv cook I ice bucket the cook and place in frig. When ready to finish I remove from bag, rinse, and dry. Then I use the weed eater to brown the cook. The meat is just right to serve and company has no idea how the cook was done. (The meat will be warm)

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