Combine 15g garlic, 10g ginger, 50g hoisin sauce, 30g soy sauce, 15g dark soy sauce, 30g Shaoxing wine, 15g fermented bean curd, 3g five-spice powder, and 2g pepper.
Cut 1000g pork shoulder into 2-3 cm thick strips and marinate for at least 4 hours, or preferably overnight.
Preheat oven to 200°C (400°F).
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