Sous Vide Char Siu (BBQ Pork)

In a small bowl, combine all the marinade ingredients. Reserve one tablespoon of the marinade for the glaze.
Slice the pork into long, 1-inch thick strips. Try to make each piece about the same thickness so that they will cook evenly when we roast them. Place the pork strips on a cutting board and use a fork to repeatedly poke holes in the meat. This will let the marinade travel deeper into the meat.
Transfer the pork strips, along with the marinade, to a large bowl. Massage the meat for 15-20 seconds to coat everything evenly. Seal the pork strips in a single layer in 2 or 3 vacuum-sealable bags or Ziplock bags, then refrigerate for at least four and up to 24 hours.
Preheat your immersion circulator to 150°F. Place the bags of pork into the water and cook for at least 4 hours and up to 24 hours.
When they are cooked, place the bags of pork in a tub of cold water for at least 20 minutes to cool them down. Meanwhile, make the glaze by combining the reserved marinade with 2 tablespoons of honey.
Now, it is time to broil them. Add 1 cup of water (or spread 1 cup of salt) on a baking sheet and place a wire rack on top. The water (or salt) helps prevent drippings from burning and creating smoke.
Place pork strips on the wire rack and brush the top and sides with the glaze.
Broil at 500°F for 3-4 minutes until the marinade starts caramelizing. Add another layer of glaze and broil for another 3-4 minutes. Let the char siu rest for at least 10 minutes, then serve.