Char siu 叉燒

Description

Introducing our mouthwatering Char Siu, a culinary delight crafted from your choice of lean pork shoulder, juicier pork butt, or pork neck. Each cut is meticulously marinated with our special Char Siu blend, infusing the meat with a symphony of flavors. To achieve its signature smokiness, we expertly smoke the meat using a competition blend of oak, cherry, and applewood pellets, complemented by a subtle hint of charcoal smoke. To further enhance its succulence, we baste our Char Siu with a heavenly combination of honey and maltose, creating a tantalizing glaze that caramelizes to perfection. Indulge in the tender, flavorful experience of our Char Siu, a cherished treasure of Chinese cuisine.

Approx. 1 lb. per package

Comes fully cooked and frozen.

Serving instructions:

To reheat frozen fully cooked smoked char siu:

Thaw the char siu in the refrigerator one day prior.

1. Steam Reheating: Place the char siu slices in a heatproof dish or bamboo steamer and steam them for about 5-10 minutes. The steam gently warms the meat without drying it out. You can cover the dish or steamer with a lid or foil to trap the steam and maintain moisture.
2. Microwave with Damp Paper Towel: Arrange the char siu slices on a microwave-safe plate and cover them with a damp paper towel. The moisture from the paper towel helps prevent the meat from drying out. Microwave on medium power for short intervals (about 20-30 seconds at a time) until heated through.
3. Oven Reheating: Preheat your oven to 325°F (163°C). Wrap the char siu slices in aluminum foil to retain moisture and place them on a baking sheet. Reheat for about 10-15 minutes, checking periodically to ensure they don’t overheat. You can open the foil during the last few minutes to help the outside get crispy.
4. Sous Vide Reheating: If you have a sous vide setup, vacuum-seal the char siu slices and reheat them in a water bath at around 130°F (54°C) for about 30 minutes. This method gently warms the pork while preserving its tenderness and moisture.