Classic honey-glazed pork shoulder marinated in fermented bean curd and five-spice.
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In a large bowl, whisk together the fermented bean curd, hoisin, both soy sauces, rice wine, five-spice, sugar, garlic, and sesame oil until smooth.
Place the pork strips into a gallon-sized freezer bag and pour in the marinade, ensuring all meat is well-coated. Refrigerate for at least 12 hours, preferably 24.
Preheat your oven to 400°F (200°C) and place a wire rack over a foil-lined baking sheet filled with a thin layer of water to prevent smoking.
Arrange the pork on the wire rack, leaving space between pieces, and roast for 20 minutes.
While roasting, simmer the leftover marinade in a small saucepan for 5 minutes until thickened to create a basting sauce.
Remove the pork, brush generously with the boiled marinade, flip the pieces, and roast for another 15-20 minutes until the internal temperature reaches 155°F.
In a small bowl, mix the honey with a tablespoon of hot water. Brush this honey glaze over the pork and roast for a final 3-5 minutes until charred and glossy.
Let the meat rest for 10 minutes before slicing against the grain into thin pieces.
