Make the marinade

• Mash the red fermented bean curd in a bowl.
• Add the Shaoxing wine, sugar, soy sauce, hoisin sauce, garlic powder, five spice powder and red food coloring and mix into a smooth marinade.

Marinate the pork

• Cut the pork shoulder into 1–2 inch thick strips.
• Place the pork in a bag with the marinade and massage to loosen the meat.
• Marinate for at least 8 hours or overnight.

Prepare the honey glaze

• Combine the honey and water to brush on the pork once it is done.

First roast

• Place the marinated pork on a rack over a tray and reserve the marinade.
• Add a little water to the pan to prevent burning.
• Roast until the pork starts to caramelize.

Flip, brush and roast again

• Flip the pork and brush on the reserved marinade.
• Roast again, then flip, brush and roast once more until glossy and cooked through.

Serve

• Brush the pork with the honey glaze.
• Slice and serve with rice, or use in fried rice and stir fries.