Char Siu with Rice

Trim the Pork shoulder of any excess fat and cut it into long, thick strips, approximately 3-4 cm wide.

Mince the Garlic and grate the Ginger finely.

In a large bowl, combine the Hoisin sauce, 40g of Honey, Light soy sauce, Dark soy sauce, Shaoxing wine, Five-spice powder, White pepper, Red fermented bean curd, minced Garlic, grated Ginger, and Sesame oil. Mix thoroughly to create the marinade.