Both have a common method.
Both sous vide at 68C.
1. To make pork belly and put into freezer. Use when you need small bits of savoury pork to add to a dish.
2. To make char siu
For (1), cut the pork into long strips or medium cubes (what ever is the serving size). Season liberally with salt and pepper. Then sous vide at 68C for 24 hours. When done, cool and store separately (including the gelatinous liquid) into seperate bags. When using (e.g. for fried rice), defrost, and cut into slices. Don't throw away the liquid in the bag - use it.
For (2), marinate in Lee Kum Kee char sui sauce. Then sous vide for about 10 hours at 68C. Take it out. Prepare the basting sauce
- half of it is the marinade.
- add a dollop of BBQ sauce, honey, lemon juice and a wine (shaoxin or other) to taste. (next time will try rose water).
Preheat oven to 300C. Baste the meat once and put into oven. When the sauce on the meat is boiling off and looking a bit sticky, take out and baste once more. Roast until you see charred bits.
