Begin by carefully removing any silver lining, impurities, or excess fat from the pork. Rinse it under running water thoroughly and gently pat it dry using fresh paper towels.

Step 2: Apply dry rub on the pork

In a small dish or bowl, combine ¼ teaspoon of white pepper and ½ teaspoon each of sea salt, five spice powder, and garlic powder. Sprinkle the dry rub mixture evenly over the pork and gently massage the flavors into the meat. Set aside and allow the seasoned pork to rest for 15 to 20 minutes, giving the flavors time to meld and enhance.

Step 3: Prepare Char Siu Marinade

While the pork is resting, start to prepare the Char Siu marinade. In a large bowl, whisk a large egg, combining it with a piece of fermented red bean curd and a tablespoon of red bean curd juice. Break down the bean curd into finer pieces using your whisk. Once integrated, add the remaining marinade ingredients, including soy sauce, Chinese rose wine, sugar, salt, ground bean sauce, Hoisin sauce, and Char Siu sauce.  Whisk and make sure all are well combined. 

Step 4: Add in coloring and reserve some marinade. 

Once the marinade is thoroughly mixed, add 5 to 6 drops of red food coloring to intensify the pork’s vibrant red hue. It’s important to note that adding food coloring is optional; you can omit it if desired. As a next step, set aside approximately ¼ cup of the marinade for later use.

Step 5: Prepare a Ziploc bag and marinate the pork

Position a freezer-grade Ziploc bag atop a slender bowl, carefully nestling the pork within the bag’s confines. Proceed to pour the prepared Char Siu marinade into the bag. Lift the Ziploc bag from the bowl, seal it securely, and tenderly massage the pork to ensure the marinade envelops it completely. With the marinating process underway, transfer the bag to the refrigerator, allowing the pork to soak in the flavors for at least one hour. For intensified taste, feel free to let it marinate overnight.

Step 6: Prepare the basting sauce  

Combine the marinade that was set aside earlier with 2 tablespoons of maltose syrup in a smaller bowl. Note that maltose syrup tends to be thick and challenging to blend with the marinade. To ease this process, consider placing the mixing bowl in a warm water bath to help the syrup dissolve more swiftly. Whisk the mixture until a cohesive blend is achieved, then set it aside for future use.

Step 7: Prepare Sous Vide

Pour water into a Sous Vide container or a spacious and deep soup pot. Gently insert your immersion circulator, ensuring it’s securely in place, and set the cooking temperature to 150°F/66°C.

Step 8: Start the Sous Vide cooking process

Once the Sous Vide water reaches the desired temperature, use the water displacement method to gently submerge the marinaded pork in a Ziploc bag into the water bath. Ensure no water enters the bag. As the bag is partially immersed, it will expel air, preventing it from floating. Seal the Ziploc bag securely. For consistent heat, if you have a similar Sous Vide container, cover it at the top to retain warmth. Clip the bag to the container’s side, and Sous Vide cooking for at least 4 but no longer than 6 hours.

Step 9: Final Step – Broil the pork 

Once the Sous Vide cooking is complete, take the pork out of the Ziploc bag, disposing of both the bag and its contents. Arrange the pork on a baking sheet. Apply the basting of the reserved marinade and syrup mixture. Set the pork beneath a high broiler setting and broil for 16 minutes (8 minutes on each side). Remember to baste the pork every 4 minutes to retain its moisture. Once a charred surface forms, remove the pork and allow it to rest for 5 to 10 minutes before slicing.

Step 10: Slice, serve, and enjoy

After the pork has rested, slice it into approximately quarter-inch thick pieces. For the ultimate indulgence, serve it over rice or on a rice platter alongside steamed veggies. Top the experience with a perfectly cooked sunny-side-up egg and drizzle with soy sauce for additional flavor.