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Add all ingredients into a pan. Heat on high until boiling, then lower to medium high and cook for ~15 minutes while flipping the pork every ~5 minutes. Turn heat to medium-low and continue rotating the pork every ~5 minutes so it cooks and absorbs the seasoning evenly, until just about all the water has evaporated. Just make sure that the pork is cooked all the way through.
For the Char Siu marinade.... ~2lbs Pork Shoulder that I cut into 3 smaller pieces 2 Tbsp shaoxing wine 2 Tbsp light soy sauce 2 tsp garlic powder 2 tsp onion powder 1/2 tsp salt 1 bag of Char siu seasoning ~1 cup of water Mix all the ingredients together and add with the pork in a zip lock bag and let it marinade overnight. I actually did this Friday night to cook for Sunday since I was going to be busy all day Saturday. I then sous vide for 8 hours at 150F. Save the marinade to use for the glaze. For the glaze..... Leftover marinade 1/4 cup of honey 1/4 of hoisin sauce Mix all ingredients into a sauce pan and bring to a simmer to let it reduce. Taste to adjust. I added a bit of soy sauce. It will thicken as it cools. Keep it slightly warm to easily coat the meat when you're ready to finish it. Once the sous vide is done, remove the pork and pat dry. Turn on oven to max temperature and place pork onto a baking rack. Coat it with the glaze and place in the oven to roast. I added a second coat of glaze after 5 minutes and let it go in the oven for another 10 minutes. Slice and eat with white rice, noodles or a Vietnamese baguette =)