Recipe courtesy of Justin Haifley
Episode: The Tavern
63 hr 25 min
(includes brining and cooling time)
1 hr 25 min
4 servings


  • 1/2 cup brown sugar 
  • 3 tablespoons kosher salt 
  • 1 teaspoon allspice berries 
  • 1/2 teaspoon curing salt 
  • 12 peppercorns 
  • 6 bay leaves 
  • 6 cloves garlic 
  • 2 whole cloves 
  • 2 star anise 
  • 1 apple, diced 
  • 1 stalk celery, diced 
  • 1 cinnamon stick 
  • 1/2 onion, diced 
  • Four 1-pound pork steaks 
  • 3 tablespoons honey 
  • 3 tablespoons hoisin sauce
  • 3 tablespoons maltose  
  • 3 tablespoons sweet soy sauce 
  • 2 tablespoons sesame oil 
  • 1 teaspoon Chinese five-spice powder 
  • 1 teaspoon ground white pepper 
  • 8 cloves garlic, peeled and sliced 
Pineapple Salsa:
  • 2 cups diced Maui Gold pineapple
  • 1/2 cup diced red onions 
  • 1/2 cup chopped green onions 
  • 2 tablespoons honey 
  • 1 bunch fresh cilantro, chopped 
  • 1 habanero, minced 
Fried Rice:
  • 1 pound bacon
  • 1 cup diced sausage
  • 4 cups cooked white rice 
  • 2 tablespoons rayu (sesame chili oil) 
  • 1/4 cup diced carrots
  • 1/4 cup diced onions 
  • 1/4 cup peas 
  • 3 tablespoons oyster sauce 
  • 3 tablespoons shoyu 
  • 4 eggs 
  • 1/4 cup diced green onions
  • Fresh cracked black pepper  


Special equipment: vacuum-sealed bags, thermal circulator (sous vide machine)

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.

Cook's Note

If you do not have access to the equipment necessary to sous vide your meat, simply place the marinade and the pork steak in a re-sealable plastic bag and cook in a pot of simmering water at a steady temperature of 145 degrees for 1 hour. 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. It has not been tested for home use.

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