Sweet and Sticky Chinese BBQ Pork (aka Char Siu)

fancy/cooking molasses (not blackstrap molasses) - can also be substituted with maltose, barley malt syrup or honey)

cubes red fermented tofu (and 4 teaspoons of the sauce, mashed together) - this is also known as red bean curd

hoisin sauce

garlic (roughly chopped)

slices of ginger (roughly chopped)

Chinese five spice powder

Chinese rice cooking wine (or dry sherry)

(optional) 1 tablespoon Korean pepper flakes (for additional colour and a mild spiciness. It will also give it a more earthier flavour)

lbs pork shoulder (cut into long 3 inch thin strips)

honey