Ingredients:
500g pork belly or pork shoulder
1 tbsp sugar
1 tbsp oyster sauce
3 tbsp light soy sauce
1 tbsp dark soy sauce
1/3 tbsp salt
4 slices ginger
2 tbsp honey
2 pieces fermented red bean curd
0.5 tbsp white wine
4 cloves garlic
A pinch of white pepper
Rinse the pork and pat it dry with paper towels, then slice it into long strips about 3cm thick (anything thinner might dry out during roasting). Use a fork or toothpick to poke small holes all over the surface to help the marinade penetrate.
Seasonings needed
Marinate in the refrigerator for at least 4 hours (overnight is even better), and remember to flip the meat once halfway through.
Preheat your oven to 200°C. Line a baking sheet with aluminum foil to catch drips and place a wire rack on top. Arrange the pork on the rack, brush with some marinade, and bake on the middle rack for 20 minutes. Take it out, flip the meat, and brush with a honey glaze (mix honey and water 1:1). Bake for another 15 minutes. Finally, crank the heat up to 220°C for 5 minutes to caramelize the surface—keep a close eye on it to prevent burning!
Stovetop Version (No oven required):
Pan-fry over medium-low heat until all sides are browned. Add 2 tablespoons of water, cover, and simmer for 5 minutes. Once the liquid has reduced, brush on the honey.
Let it rest for a while, then slice diagonally. Drizzle with the remaining pan juices or some extra honey glaze.
