1 tbsp honey

1 tbsp brown sugar

1 tbsp soy sauce

2 tbsp hoisin sauce

0.5 tsp sesame oil

0.5 tsp five spice powder

1 tsp japanese rice wine or Chinese rice wine

2 tsp dark soy sauce

1 cube nam yue (fermented red tofu) optional 

1 clove diced garlic.

On a heated pan, thicken mixture. Add raw diced garlic later. (Do not cook the garlic)

Marinade for about 30 mins to 1 day.  Bake pork shoulder at 180C for 30 mins and then high heat 220C, bring meat near the top heating element to char the meat. Heat for about 20- 30 mins, take out to glaze meat with marinade for at least 2 times making sure meat not dry out.