Trim excess fat from the Pork Shoulder and cut into long strips about 2–3 inches wide so they cook evenly.
If you want extra juiciness, briefly submerge the pork in a prepared Brine for 30–60 minutes, then rinse and pat dry; otherwise proceed to marinating.
In a bowl, mash one piece of Red Fermented Bean Curd with a little of its liquid and stir together with Light Soy Sauce, Dark Soy Sauce, Shaoxing Wine, Granulated Sugar, Five-Spice Powder, a pinch of White Pepper and minced Garlic to make a smooth, fragrant marinade.
Place the pork into the marinade, making sure each piece is well coated; cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors penetrate.
Preheat your oven to 200°C (400°F). Line a baking tray with foil and set a rack on top so the pork can roast evenly and any drippings collect below.
Remove the pork from the marinade (reserve the marinade), arrange the pieces on the rack, and roast for 20–25 minutes, turning once halfway through so both sides begin to caramelize.
While the pork roasts, make a glaze by gently heating Maltose with a little Water until smooth and brushable—thin with more water if necessary—and bring any reserved marinade to a boil for a minute to make it safe for basting.
During the last 8–10 minutes of roasting, brush the pork several times with the maltose glaze (and a little of the boiled reserved marinade if you like more savory depth), then increase the oven to broil or 230°C (450°F) for a couple of minutes to get a sticky, caramelized finish—watch carefully to prevent burning.
Remove the pork from the oven and let it rest 8–10 minutes, then slice against the grain into bite-sized pieces and serve warm with steamed rice or in buns.
