Step 1 (Prepare Pork): Trim excess fat from 800g pork, leaving 1/8-inch layer for flavor. Cut with grain into 2-inch thick, 1.5-inch wide strips. Pierce meat all over with fork (helps marinade penetrate).
Step 2 (Make Marinade): In bowl, mash 1 cube red fermented bean curd with 1 tbsp liquid until smooth. Add 3 tbsp hoisin, 2 tbsp soy sauce, 2 tbsp Shaoxing wine, 2 tbsp honey, 2 tbsp sugar, 1/2 tsp five-spice, 3 cloves minced garlic, 1 tsp sesame oil. Whisk until sugar dissolves.
Step 3 (Marinate): Place pork strips in zip-top bag or shallow dish. Pour marinade over, ensuring each piece is coated. Marinate in refrigerator for at least 4 hours, preferably overnight (12-24 hours), turning occasionally. Remove from fridge 30 minutes before cooking.
Step 4 (Oven Setup): Preheat oven to 220°C (425°F). Line baking sheet with foil and place wire rack on top. Fill bottom of pan with 1/2 inch water (prevents smoking). Place pork on rack, reserving marinade.
Step 5 (Roast): Roast pork at 220°C (425°F) for 25 minutes, turning once at 15-minute mark. Brush with reserved marinade after turning.
Step 6 (Glaze): Reduce oven to 190°C (375°F). Mix 3 tbsp honey with 1 tbsp hot water. Brush pork generously with honey glaze. Roast additional 10-15 minutes until internal temperature reaches 68°C (155°F) for slightly pink, juicy center (critical to not overcook). Edges should be caramelized.
Step 7 (Rest & Slice): Remove from oven. Rest for 10 minutes to allow juices to redistribute. For authentic texture, slice against grain into 1/4-inch thick pieces. Serve immediately with rice or noodles. Store leftovers in marinade liquid in airtight container in refrigerator for 4 days. Freeze up to 3 months. Reheat by steaming for 5 minutes.