Step 1: Prepare pork
Cut the pork shoulder into long slices with the grain, roughly about 1 inch thick.
Repeatedly poke each side of each slice with a fork to help the pork absorb our marinade more effectively.
Step 2: Prepare marinade
To a bowl add: garlic powder, salt, pepper, brown sugar, oyster sauce, light soy sauce, hoisin sauce, red wine, Shaoxing wine, red fermented bean curd, five spice powder. Mix the marinade until it's evenly distributed and smooth.
Step 3: Marinate pork
Place the meat into a zip-top bag, pour the sauce in, and massage the pork for about 2 minutes so that the sauce is able to finesse its way into the meat. Push all the air out of the bag and seal it.
Place the bag in the refrigerator, and let the pork marinate overnight, or at least for around 6 to 8 hours.
Step 4: Prepare char siu for oven
Preheat the convection oven to 400° F
Set up the baking pan by lining the bottom with aluminum foil, and place the baking rack on top of the foil.
Using tongs, lay out the pork on the baking rack and pan.
Add about 2 tbsp of water to the bottom of the pan to help generate some steam as the char siu cooks, and to help prevent the drippings from burning and smoking.
Step 5: Roast and baste char siu
Cook for 15 minutes and baste both sides with the pork marinade
Cook for another 15 minutes and baste both sides with pork marinade again
Cook for 10 minutes and baste both sides with the diluted honey
And finally, turn the heat up to 425° F, cook for another 5 minutes, baste both sides with honey, and let it cool for a few minutes before cutting into it.
In total, this is about 50 minutes in the oven.
Step 6: Final touches, let cool, cut and enjoy!
Once the char siu has finished its last cycle in the oven, baste each side with the diluted honey.