It is all about making pork a lean meat. Luckily the trend seems to be reversing itself in Canada at least. Premium pork is advertised as being fattier and juicier:)
I recently made a pork tenderloin in Hoisin sauce sous vide. Was disappointed. marinated 24 hours and cooked sous vide but cannot remember the time. Was not only dry, but the hoisin did not really infuse the meat with flavour.
It was actually quite nice sliced thin in dumpling soup though. I have made char sui pork and chicken in the oven that would rival the best Chinese meat shop though so I will try again one of these days. Used Amoy char Sui sauce which I cannot buy where I am working for the summer.
Tonight I am doing ribs once again. Cooked 30 hours at 143 degrees and then ice bathed and refrigerated. So I will reheat when my big bucket of water comes to temp and sauce and broil.
I have fairly primitive cooking facilities in the summer as I live in a one room cabin with no running water and furniture mostly built from plastic milk crates, no stove, just a hotplate and a cast off counter convection oven. I have electricity though and a small freezer so I dawdle along fairly well.
Trying to cook and eat/share all my food before I leave town in 12 days.