3 lbs pork shoulder, cut into 3-inch thick strips
2 tbsp honey
2 cubes red fermented tofu (red bean curd) + 4 tsp of the sauce, mashed together
2 tbsp hoisin sauce
2 tbsp soy sauce or coconut aminos
2 cloves garlic, roughly chopped
4 slices ginger, roughly chopped
2 tsp Chinese five spice
2 tbsp Chinese rice cooking wine
½ tsp salt
1 tbsp Korean pepper flakes
2 tbsp honey
Instant read thermometer
Combine the ingredients for the marinade in a large bowl or Ziploc bag and mix well. Add the pork strips and marinate in the fridge for 24 hours.
After 24 hours, remove the pork from the marinade and bring to room temperature (takes about an hour).
Transfer the marinade to a small pot and strain out the ginger and garlic.
Add 2 tablespoons honey to the marinade and mix well.
Cook over low heat for about 5 minutes, until it begins to boil. Remove from heat and set aside.
Preheat grill to 325°F.
Grill the pork for 15 minutes on one side, flip, and continue cooking for another 10 minutes, or until the internal temperature reaches 145°F.
Brush the pork with the glaze, let cook for a minute, flip and repeat 3-4 times.
When the pork is red, sticky, and slightly charred, remove it from the grill and let rest for 20 minutes.
Alternatively, you can cook the pork in a 400°F oven – Place the pork on a roasting rack, cook for 20 minutes, flip, and cook another 20 minutes. After cooking for 40 minutes, begin glazing and flipping the pork every 3-5 minutes until all of the glaze has been used. Check for an internal temperature of 145°F, remove from the oven, and let rest for 10-15 minutes.