Up next in 10
Hoisin Pork Roast Sous Vide - Juicy, Glazed and Tender
Jul 19, 2025
This Hoisin Pork Roast is everything you want from a pork dinner: deeply marinated, cooked sous vide until perfectly tender, then glazed with hoisin and finished under the broiler for that sticky-sweet lacquer. In this video, I’ll walk you through how to prep the roast straight from frozen, make a flavorful marinade with hoisin, sherry, toasted sesame oil, and Woody’s Cookin’ Sauce, and finish it with fresh cilantro and sesame seeds. Perfect for a weekend dinner, but elegant enough to serve to guests. 📖 Full Recipe: https://the-good-plate.com/hoisin-pork-roast-sous-vide/ #hoisinpork #sousvidepork #weekendcooking #porkroastrecipe #thegoodplate
View Video Transcript
0:00
[Music]
0:05
Good afternoon and welcome to the good
0:07
plates kitchen. Today we are making an
0:11
Asian pork roast that we're going to put
0:13
in the sousvid. Now this is kind of
0:16
interesting because this is a frozen
0:20
pork roast. And what we're going to do
0:22
is we're just going to open up the bag,
0:24
put the seasoning inside, and then we're
0:25
going to suvid it. And I'll show you how
0:27
to do that. Let's introduce you to the
0:29
ingredients. First, we have hoyen sauce.
0:34
Cherry.
0:37
Cherry
0:38
and
0:42
sesame seed oil.
0:44
This is something that is absolutely
0:47
amazing for barbecue. This gives amazing
0:50
amazing flavor. This is cooking sauce
0:53
from Woody's. And you can't, the easiest
0:57
way to get it is just to go to Woody's
0:59
and get it from them. Okay. And then we
1:01
have chopped garlic.
1:05
And we have ginger. I like using this
1:07
instead of fresh ginger because this is
1:10
a lot easier. I don't have to peel it or
1:11
anything else like that. Stays in the
1:13
refrigerator. It's great. Okay.
1:19
Okay. Now, we're going to make the
1:20
sauce.
1:22
And you could see I put a little of this
1:24
in there. I don't have very much left.
1:26
So I'm just putting a little. And it's
1:27
just a little. Okay. Because this is
1:30
going to go sousid. So we we're going to
1:32
make a lot of the sauce later. This is
1:35
just going to go into the seaweed bag.
1:38
There's hoisonen sauce. We're going to
1:40
put that in now.
1:48
That's about a teaspoon.
1:51
and a little bit of
1:56
cherry. If you had shosen wine
2:00
on hand, I would definitely use that
2:03
instead, but this will work in a pinch.
2:11
And of course, next is
2:16
sesame seed oil.
2:19
[Music]
2:20
Now we're going to add the ginger.
2:29
Don't need too much.
2:32
Okay. And
2:34
the last thing we're going to add is the
2:36
garlic. This is chopped garlic.
2:40
Here we go.
2:42
Stir it up.
2:51
Okay, take that aside.
2:58
Open this.
3:07
[Applause]
3:14
Okay, there's my pork roast.
3:20
And take this.
3:22
Put this inside.
3:26
Oops.
3:37
All right.
3:43
going to mush it up in there every piece
3:46
gets some. Now I'm going to seal this.
3:49
I'll be right back.
3:51
Okay,
3:52
as you can see now it is nicely sealed
3:56
and then we're going to put in the
3:57
sousvid. Be right back and set that up.
4:02
Okay, and this is my sousie machine.
4:05
Your sousie machine is probably
4:06
different from mine. But basically what
4:09
we're going to do is we're going to set
4:12
the temperature.
4:14
And right now you can see that this is
4:16
in the water.
4:18
It's in the water. Right. Okay. So now
4:22
we're going to set it. Okay. We're going
4:24
to set the temperature
4:26
for 140.
4:34
Oops.
4:36
Okay. Yeah.
4:42
861.
4:50
I'm going to set it to 135. Okay.
4:55
135. That's good. Okay. Now, we're going
4:57
to set the time.
5:00
And we're setting the time for
5:09
two hours. Okay. And now
5:15
Okay. And here is the roast.
5:20
And it goes.
5:23
Okay.
5:25
There we go. That's ready to go.
5:30
And now
5:32
we're going to turn it on.
5:37
There we go.
5:40
And in 2 hours, we'll come back and this
5:43
will be done and I'll show you what else
5:45
to do.
5:48
Okay. And we're back and it is time to
5:52
put that. The roast has been in the
5:54
sousvid. It's fully cooked. Now it's
5:58
time to make it look good and taste even
6:02
better. Okay, as you can see, there is a
6:05
lot of liquid in here. So, we need to
6:07
get that liquid off because if there's
6:10
if the liquid stays, it just means that
6:14
Oh, it just means that
6:18
the pork will boil and not brown. So, we
6:24
have some paper towel here.
6:27
I'm just going to wipe it off a little
6:30
bit. There's all that garlic that we put
6:33
in there. That's fine if it's off.
6:36
Okay.
6:39
Now, now that I've done that,
6:43
it's nicely
6:46
That's nicely done. And now I'm going to
6:52
brush it with the sauce that we made a
6:54
little earlier. See? Go like that.
7:07
Make sure I get all of it.
7:10
Both sides.
7:47
Now, okay, that's ready. Now, let's see
7:50
how hot our friend is. Here we have our
7:54
infrared thermometer. This thing is
7:56
great for finding out how hot something
7:59
is. You just point.
8:02
This is
8:04
642ish,
8:10
right? 604.
8:12
Yeah.
8:17
Yeah. This is very nice and very very
8:21
hot.
8:21
Okay.
8:22
And now we're gonna take the roast
8:26
and we're going to put it
8:30
on the grill
8:32
if you haven't.
8:38
And we're going to put it about 30
8:40
seconds on each side.
8:45
There's one side.
8:49
Listen to that sizzling. Isn't that
8:51
amazing?
8:54
We're going to turn it a quarter like
8:56
this. Get a nice hash mark on there.
9:00
Very professional. Very nice. Very nice.
9:03
Impress your guests. Let's turn it.
9:06
Beautiful.
9:11
on the other side.
9:21
Put more bit more sauce on there.
9:37
Turn a quarter turn.
9:44
And we'll hold it for this one.
9:47
This side gets
9:55
beautiful. And the other side. Look at
9:58
that. Isn't that gorgeous?
10:07
That's that. All right. Now,
10:11
this is
10:13
done. Okay. And we've taken it off of
10:17
the grill. It is absolutely beautiful.
10:21
And we're going to put some a little bit
10:24
of um garnish on it. This is sesame
10:29
seeds. So, we're going to put a few
10:30
sesame seeds on there just to make it
10:32
look nice, right?
10:44
and a few cilantro leaves.
10:48
There we go.
10:51
This is perfectly done.
10:54
We're going to go eat this now and we'll
10:56
see you next time
10:59
on the good plate. Thanks for watching.
11:02
Yum, yum.
11:04
[Music]
11:21
[Music]
#BBQ & Grilling
#Cooking & Recipes
#Meat & Seafood