This dish comes from China, but it is also often found in other Asian countries. So often, in fact, that it is almost never cooked at home. Pork shoulder is marinated in a sauce based on fermented tofu with the addition of soy sauce and hoisin sauce, garlic, honey, and a Chinese five-spice blend.Cha Shao is usually served with rice or noodles, and you can make great sandwiches from the leftovers.
In a large bowl, mash the diced tofu with a fork. Add soy sauce, hoisin sauce, five spices, honey and grate 2 cloves of garlic. Stir and set aside.
Slice the pork into long strips of about equal size and trim off any excess fat.
Place the meat in a bowl with the marinade, stir to coat the meat on all sides.Cover with clingfilm and leave in the refrigerator for 12 to 24 hours (the longer the better).Halfway through the marinade, turn the pork over in the marinade so that it soaks in more evenly.
Preheat oven to 200 °C / 400 °F on top+down, no convection (no fan).Cover a deep baking tray with foil and place a rack on top. Place the pork on the rack. Bake for 15 minutes.
Meanwhile, prepare the glazing sauce. Mix honey, sesame oil, fermented tofu liquid and 1-2 tbsp marinade. Stir to combine.
Take the pork out of the oven and brush all sides with the sauce. Return to the oven for 5 minutes. Do the same thing 2 more times.Take the pork out of the oven, let it rest for 10-15 minutes. Then slice into thin slices. Serve with rice or noodles.