For the brine: Combine 4 cups water, the sugar, kosher salt, allspice, curing salt, peppercorns, bay leaves, garlic, cloves, star anise, apple, celery, cinnamon and onions in a large pot and bring to a simmer until the salt and sugar are dissolved. Cool overnight in refrigerator, and then submerge the pork in the brine for 48 hours. Remove from the brine and pat dry.
For the marinade: Combine the honey, hoisin, maltose, soy, sesame oil, five-spice, white pepper and garlic in a small saucepan and simmer over medium heat until the maltose and honey are melted and the sauce is slightly thickened. Cool completely.
Place each pork steak in a vacuum pack bag and add 2 ounces of the marinade to each. Vacuum-seal the bags, and then cook the pork steaks in a thermal circulator set to 145 degrees F for 1 hour. Cool the pork steaks in the bags in an ice bath for 1 hour.
For the salsa: Meanwhile, combine the pineapple, red onions, green onions, honey, cilantro and habaneros in a bowl and refrigerate until ready to serve.
For the fried rice: Fry the bacon and sausage in a wok over high heat until the fat has been rendered. Add the rice and sesame oil and cook until the rice is toasted. Stir in the carrots, onions and peas and cook until tender. Stir in the oyster and shoyu sauce and cook until the rice is coated with the sauce. Make a well in the middle of the wok, crack in the eggs and scramble until cooked through. Add the green onions and some black pepper and mix until everything is evenly distributed.
Preheat a grill to high heat. Remove the pork from the bags and brush with generous amounts of char sui marinade. Grill the steaks on both sides until heated through.
Serve with the Hawaiian fried rice and top with the pineapple habanero salsa.
Recipe courtesy of Chef Justin Haifley