Step 1

Clean and trim the pork. If using pork shoulder, cut the pork into long strips about 2" wide.

Step 2

In a large bowl, combine minced garlic, grated ginger, soy sauce, hoisin sauce, red fermented tofu bean curd (and sauce), rose rice wine, 5-spice powder, sesame oil, and maltose (you can use the same amount of honey if you don't have maltose on hand).

Step 3

Add the pork into the marinade and use a spoon to scoop the marinade on top of the meat so that all portions of the meat absorb the marinade.

Step 4

Cover and set aside in the fridge for at least 12-24 hours.

Step 5

Remove the meat from the fridge at least 1-2 hours before roasting/grilling.

Step 6

Heat grill to 400F.

Step 7

Place meat on the grill.

Step 8

Brush marinade on the meat. Cook for 15 minutes on one side and flip. Continue cooking until the meat reaches an internal temperature of 145F, approximately another 10 minutes.

Step 9

Preheat oven to 400F.

Step 10

Place meat on an aluminum foil-lined baking tray. Brush with the marinade and roast for 20-25 minutes, or until the internal temperature of the meat reaches 145F.

Step 11

After cooking (either method) remove the meat from the heat, brush honey on top and let the meat rest for 10-15 minutes before slicing.

Step 12

Serve on top of steamed rice and vegetables.