Ingredients
2 lb pork shoulder
1 tbsp garlic salt
4 tbsp brown sugar
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp hoisin
2 tbsp red wine
1 tbsp Shaoxing wine
1 cube fermented bean curd *
1 tsp five spice powder
Steps
- Mix marinade
- Add to pork, ziplock for at least 8 hrs
- Bake in preheated oven 425 F (218 C)
- Prepare mix (2 tbsp honey, 2 tbsp water) and brush at intervals (15 min, 15 min, 10 min, 5 min @ 450 F)