2 lb pork shoulder (or a fatty cut, more on this later)
1 tbsp garlic salt
4 tbsp brown sugar
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tbsp hoisin sauce
2 tbsp red wine
1 tbsp Shaoxing wine
1 cube red fermented bean curd
1 tsp five spice powder
2 tbsp honey
2 tsp water
0.25 tsp red food coloring (optional)
Heat oven to 425
Cook for 15 minutes and lather both sides with the pork marinade
Cook for another 15 minutes and lather both sides with pork marinade again
Cook for 10 minutes and lather both sides with the diluted honey
And finally, we'll turn the heat up to 450 F, cook for another 5 minutes, lather both sides with honey, and let it cool for a few minutes before cutting into it.