Char Siu (Cantonese BBQ Pork)

Cut the 1000g pork shoulder into long strips, approximately 3-4 cm thick and 15-20 cm long.

In a large bowl, combine 30g light soy sauce, 15g dark soy sauce, 30g Shaoxing wine, 50g hoisin sauce, 30g honey, 15g mashed red fermented bean curd, 3g five-spice powder, 15g minced garlic, 10g grated ginger, and 2g white pepper. Mix thoroughly to create the marinade.

Add the pork shoulder strips to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 12 hours, or preferably 24 hours, turning occasionally.