Step 1

In a medium size bowl, whisk together your marinade ingredients. You may need a fork to crush the fermented bean curd cubes into a paste. Set aside.

Step 2

Slice your pork butt into two long equal sized pieces.

Step 3

Pour the marinade into a sealable container or ziplock bag and place pork into container or bag. Ensure enough marinade coats the top of the pork. Refrigerate overnight or for at leas 2-3 hours.

Step 4

Preheat oven to 400 degrees F.

Step 5

Line your large deep baking dish with foil and fill it ¼ of the way with water. Place a wired rack over top and make sure there is enough space between the rack and the water so the pork doesn’t touch the water as it roasts.

Step 6

Place pork loins on the wired rack giving enough space between each other. Bake for 10 minutes.

Step 7

Meanwhile, whisk together your basting glaze.

Step 8

Remove the pork from the oven and baste ensuring all of the pork is covered in the glaze. Bake for 10 minutes.

Step 9

Then remove the pork from the oven and baste again. Bake for 10 minutes. Repeat one more time. (You should baste a total of 3 times and bake 4 times at 10 minute intervals).

Step 10

Finally broil it for 5 minutes by raising the temperature to 500 degrees F until the edges become charred. Make sure the internal temperature of the pork reaches 145 degrees F.

Step 11

Remove from the oven and allow this to rest for 10-15 minutes before slicing.