Mix together marinade ingredients.
Cut pork into long strips about 2-3 inches x 1-2 inches. Trim pork to your preference - I enjoy mine with a bit of fat ... Don't judge me!
Pour marinade into a bag or dish; Reserve some for glazing during finishing.
Place pork strips into the bag or dish and marinate for 12-24 hours.
Set your sous vide to 140°F (60°C). You can also set a temperature that you prefer between 140 and 165°F (60 and 73.9°C).
Remove pork strips from the bags and seal them in vacuum bags.
Place the sealed bags into the water bath for 8 hours.
Preheat the oven to as hot as it will go.
Place pork on wire rack on a baking sheet and brush with leftover marinade.
Add a bit of water to the baking sheet to avoid smoking and place in the oven.
After 5 minutes, remove and brush on a second layer of the marinade.
Mix together the maltose, honey, and water.
Finally, brush with the finishing glaze and pop back into the oven until nicely charred.
Alternatively, you can make use of a blow torch if you have one.
Finish by adding another layer of glaze on top.
16. Slice and enjoy with a fried egg, and boiled yu choi.
