Barbecue pork

Trim any excess fat from the Pork shoulder and cut it into long strips, approximately 3-4 cm thick and 10-15 cm long.

In a large bowl, combine 50 grams of Honey, Hoisin sauce, Light soy sauce, Dark soy sauce, Shaoxing wine, mashed Red fermented bean curd, Five-spice powder, White pepper, minced Garlic, and Sesame oil. Mix thoroughly to create the marinade.

Add the Pork shoulder strips to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.