Cut boneless pork shoulder into long strips, about 5-7 cm (2-3 inches) thick.
In a large bowl, combine Shaoxing wine, soy sauce, hoisin sauce, oyster sauce, sugar, red fermented bean curd (mash it if using), minced garlic, five-spice powder, and white pepper. Mix well to create the marinade.
Add the pork strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (8-12 hours).
Preheat oven to 200°C (400°F). Line a baking tray with foil and place a wire rack on top.
Remove pork from marinade, letting excess drip off. Reserve a small amount of marinade for basting if desired, or discard.
Arrange pork strips on the wire rack, ensuring they are not overlapping.
Roast for 20 minutes.
Flip the pork strips and roast for another 15 minutes.
While pork is roasting, prepare the glaze: mix maltose or honey with hot water until dissolved.
After 35 minutes of total roasting, brush the pork generously with the glaze. Roast for another 5-10 minutes, or until the pork is caramelized and cooked through. Internal temperature should reach 63°C (145°F).
Remove from oven, let rest for 5-10 minutes before slicing against the grain and serving.
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