1 kg fatty pork shoulder
2 tbsp fancy/cooking molasses (substitute with maltose, barley malt syrup or honey)
1 cube red fermented tofu and 4 tsp of the sauce (mashed together)
2 tbsp hoisin sauce
2 cloves garlic (minced)
2 cm ginger (minced)
1 tsp chinese five spice powder
2 tbsp Shaoxing wine (substitute with dry sherry)
2 tbsp honey
1 tsp red food coloring
1 cup cooked white rice
1 tbsp garlic chili sauce
| This allows your meat to cook faster and absorb marinade more evenly over a wider surface area.
| Do not marinate pork shoulders in the marinade for more than 48 hours as the Shaoxing wine and red fermented tofu can make the end result too salty.
After resting, slice the pork shoulders into 1 cm slices. Transfer to serving plate and serve with cooked white rice and garlic chili sauce on the side.