Char Siu (Chinese BBQ Pork)

Cut the pork shoulder into 1-inch thick slices of uniform thickness. Poke both sides repeatedly with a fork to help the marinade absorb.

In a bowl, combine all the sauce ingredients: garlic salt, brown sugar, oyster sauce, light soy sauce, hoisin sauce, red wine, Shaoxing wine, red fermented bean curd, and five spice powder. Mix until smooth.

Place the meat in a zip-top bag, add the sauce, massage for 2 minutes, seal, and refrigerate for 6 to 8 hours (do not exceed 24 hours). Bring to room temperature 1 hour before cooking.

Preheat the oven to 425°F (218°C). Line a baking pan with foil, place a rack on top, arrange the pork on the rack, and add 1 to 2 tbsp of water to the bottom of the pan.

Roast for 15 minutes, then baste with the marinade. Roast another 15 minutes and baste again. Roast 10 more minutes and baste with the honey-water mixture (2 tbsp honey + 2 tsp water). Increase the heat to 450°F and roast 5 minutes, then baste with honey.

Let the pork cool for 5 minutes, baste with the diluted honey, then slice and serve.