{"id":2421,"date":"2025-02-18T17:57:12","date_gmt":"2025-02-18T08:57:12","guid":{"rendered":"https:\/\/prawn.mywire.org\/?p=2421"},"modified":"2025-03-20T14:43:38","modified_gmt":"2025-03-20T05:43:38","slug":"low_temp_cooked_charsiu","status":"publish","type":"post","link":"https:\/\/prawn.mywire.org\/en\/blog\/meal\/low_temp_cooked_charsiu\/","title":{"rendered":"Low-temperature cooked Char Siu pork"},"content":{"rendered":"\n
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Since I got a low-temperature cooker a while ago, I have been trying various low-temperature cooking and have come to be able to cook that reasonably satisfy me.<\/p>\n\n\n\n

Next picture is one of dish, char-siu pork. The cut of the low temperature cooked one is slightly pink and tender taste.<\/p>\n\n\n\n

Let me summarize the tips.<\/p>\n<\/div>\n\n\n\n

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\"Low-temperature<\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Ingredients (for about 4-5 bowls of char-siu noodle)<\/h4>\n\n\n\n
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<\/td><\/td><\/td><\/td><\/tr>
(1) Block meat of pork thigh <\/td>300\uff47
(2\/3 lb)<\/td>		Since it takes time to prepare, I choose the freshest one possible. I want to keep the fat content to a minimum, so I choose with a lot of redness part. Although I had tried using fillet, but it was too bland and not very good.<\/td><\/tr>
(2) Marinade sauce<\/td><\/td><\/td><\/tr>
<\/td>Soy sauce<\/td>50 ml<\/td><\/td><\/tr>
<\/td>Sake <\/td>1 TBSP<\/td>Brewed liquor made from rice.<\/td><\/tr>
<\/td>Sugar<\/td>1 TBSP<\/td><\/td><\/tr>
<\/td> Honey<\/td>1 TBSP<\/td>It will not only be sweet, but also we can expect sterilizing effect.<\/td><\/tr>
<\/td>Grated ginger<\/td>1 TSP<\/td><\/td><\/tr>
<\/td>Minced garlic<\/td>1 TSP<\/td>Garlic also has antibacterial properties.<\/td><\/tr>
<\/td>Wuxiang-fen
spice mix<\/td>		A dash<\/td>This is mixed spice powder including star anise. It gives a Chinese-style flavor.<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

How to cook<\/h4>\n\n\n\n
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<\/th><\/th><\/th><\/tr>
Preparing the marinade sauce<\/th><\/th><\/tr><\/thead>
Mix the ingredients for the marinade sauce and bring to a boil in a pot, then wait until it has cooled down.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/th>\u25bc<\/th><\/th><\/tr>
Marinade<\/th><\/th><\/tr><\/thead>
Put the marinade sauce and pork meat into a storage bag. (e.g. , Ziplock) Seal the storage bag keeping out the air. By placing the storage bag in a bowl filled with water, you can use water pressure to squeeze out air remaining in the storage bag. After sealing, keep it in the refrigerator for at least one day, preferably two days, to season it thoroughly.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/th>\u25bc<\/th><\/th><\/tr>
Low-temperature cooking<\/th><\/th><\/tr><\/thead>
For this amount of pork, I set it to 70\u00b0C \/ 160\u00b0F and heat it for 3 hours. <\/strong> It is sayed that sterilization by low-temperature cooking requires at least 30 minutes at 60\u00b0C or 140\u00b0F. However, it is necessary to provide a temperature sufficient for the core to reach the ideal temperature, and to keep the ideal (.i.e, not too hot) state.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
<\/th>\u25bc<\/th><\/th><\/tr>
Cool down<\/th><\/th><\/tr><\/thead>
After the cooking, immediately expose the storage bag to water and let it cool. <\/strong>Because bacteria may repopulate if it remains in the lukewarm condition. <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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After preparation of the char-siu, I immediately started cooking char-siu noodles.<\/p>\n\n\n\n

The garnished bean sprouts are are boiled in a soy sauce-based soup made with dried sardines, chicken broth, and Japanese noodle soup. This is also served with seaweed, green onions, menma(bamboo sprouts), and kamaboko(fish-cake).<\/p>\n\n\n\n

I'm afraid of too much salt, so I use less soup.\u263a<\/p>\n<\/div>\n\n\n\n

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\"Char<\/figure>\n<\/div>\n<\/div>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Since I got a low-temperature cooker a while ago, I have been trying various low-temperature cooking and have come to be able to cook that reasonably satisfy me. Next picture is one of dish, char-siu pork. The cut of the low temperature cooked one is slightly pink and tender taste. Let me summarize the tips. […]<\/p>\n","protected":false},"author":2,"featured_media":2409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_GB","_original_post":"https:\/\/prawn.mywire.org\/?p=2341","sitemap_hide":"","_veu_custom_css":"","vkexunit_cta_each_option":"","footnotes":""},"categories":[41],"tags":[97,96],"class_list":["post-2421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meal","tag-char-siu","tag-low-temperature-cooking","en-GB"],"_links":{"self":[{"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/posts\/2421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/comments?post=2421"}],"version-history":[{"count":15,"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/posts\/2421\/revisions"}],"predecessor-version":[{"id":2601,"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/posts\/2421\/revisions\/2601"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/media\/2409"}],"wp:attachment":[{"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/media?parent=2421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/categories?post=2421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prawn.mywire.org\/wp-json\/wp\/v2\/tags?post=2421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}