A link to %this page% was e-mailed
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 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.
Serve with the Hawaiian fried rice and top with the pineapple habanero salsa.
If you cannot find 808 sausage, it can be substituted with another type of sausage or omitted.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.