Cha Siu with Lee Kum Kee

Tried a char Siu done with Lee Kum Kee char Siu sauce.

Result is decent. Though I would have cut the meat differently - against the grain instead of with the grain. That made slicing the meat a bit iffy when cutting through the char. 

1. Cut pork shoulder into manageable pieces. 

2. Dry brine the pork for several hours using salt, Apple cider vinegar and a little maple syrup.

3. Wash the brine off. Then insert into baggies and coat with Lee Kum Kee sauce.

4. Cook at 61.5C for 18 hours. 

5. Take out meat, clean it of sauce and pat dry. Reserve sauce in bag. Reduce the sauce on stove top to a thick consistency.

6. Char the meat in a very hot oven with a broiler turned on (260C). 

7. Take out, and apply the sauce as a glaze and put back into oven (reduce heat to 160C) until the glaze becomes a sticky coat on the meat.

Note: The char siu goes well with mw's home made bean sprouts (below the char siu in the pic).