AT A GLANCE
|01||Cut pork lengthways into long 2cm-thick pieces and spike several times with a knife.|
|02||Mash red fermented bean curd and combine in a bowl with remaining ingredients.|
|03||Place pork and marinade in a large Ziploc bag and marinate in fridge for at least 2 days.|
|04||Transfer marinade to a saucepan and simmer over medium heat until slightly thickened (5-10 minutes).|
|05||Heat a woodfire barbecue or coal barbecue scattered with woodchips to low-medium heat. Cook pork, turning and basting occasionally with marinade, until cooked through and glazed (1-1½ hours).|
|06||Alternatively, preheat oven to 200C. Place pork on a wire rack placed over an oven tray and roast, basting occasionally with marinade, until cooked through and glazed (1 hour). Thickly slice and serve.|
Note You'll need to begin this recipe at least two days ahead. Red fermented bean curd is available from Asian grocers.