Sweet & Sticky Korean BBQ Pork

MARINADE:--
2 tbsp raw bush honey
1-2 cubes red fermented tofu
2 tbsp hoisin sauce
2 tbsp soy sauce
2 cloves garlic, roughly chopped
4 slices of ginger, roughly chopped
2 tsp five spice powder
2 tbsp Chinese rice cooking wine (or dry sherry)
1 tbsp red pepper flakes
MEAT:--
1 kg pork shoulder (cut into long 8 cm thin strips)
Sprinkle of SIDS CRAZY SALT
GLAZE:--
2 tbsp raw bush honey
leftover marinade

Cutting and Marinating the Meat:
Cut the pork shoulder into 8 cm thick strips. (Cooks faster and absorbs marinade more evenly)
Combine the five spice powder and all the ingredients in the marinade section into a ziplock or a big bowl and combine it with the pork. Marinate in the fridge for 24 hours.
Preparing the Glaze:
Remove the meat from the marinade and let it sit for an hour to come to room temperature. Add the marinade to a small pot and remove the chunks of garlic and ginger. Add 2 tablespoons of honey into the marinade and mix well.
Cook on low heat on a stove for 5 minutes until the sauce starts to boil. Set it aside for later - we will use this for glazing at the end of grilling
(Option 1) Grilling the Pork on the BBQ:
Heat up BBQ to 180°C, lightly sprinkle with SIDS CRAZY SALT then cook the char siu for 15 minutes on one side, flip it and cook for another 10 minutes. Check the meat thermometer - should be around 62°C. If it's not, keep the meat on longer until it reaches that internal temperature.
Once it hits an internal temperature of 62°C, glaze 4-5 times, flipping the meat every 15 seconds to prevent burning
When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 minutes on a plate before cutting into it.
Once the meat has rested, slice and enjoy.
(Option 2) Cooking the Char Siu in the Oven:
Pre-heat the oven to 200°C. Set up the meat on the tray or roasting rack and use a rack so there is air flow below the meat. I like to line it with foil before setting down a rack, for an easier cleanup. If you don't have a rack, you can take foil and crunch them up into loose foil balls and rest the meat on that.
Lightly sprinkle with SIDS CRAZY SALT, then bake for 20 minutes. Flip the pork and cook for another 20 minutes.
For the next 20 minutes, flip and glaze the meat every 3-5 minutes until all the glaze is brushed on. Don't worry if there are charred sections, it's a trademark of char siu as well.
Once the meat is done, (when it reaches an internal temperature of 62°C) let it rest for 10-15 minutes, slice and enjoy.