Combine 1000 g pork shoulder with 30 g soy sauce, 60 g hoisin sauce, 60 g honey, 50 g maltose, 10 g sesame oil, 20 g fermented bean curd, 30 g Shaoxing wine, 5 g five-spice powder, 2 g pepper, 10 g ginger, and 15 g garlic.
2
Marinate the pork shoulder for at least 4 hours, or preferably overnight.
3
Preheat oven to 200°C (400°F). Place marinated pork on a baking rack over a tray.
