Ingredients
1.7 lbs boston pork butt (long slices about 1.5 inches wide)
5 cloves of garlic (grated)
2 inches galangal (grated)
4 tbsp molasses
2 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp kecap manis
1 tbsp Shoaxing Rice Wine
3 tbsp red bean curd
1 teaspoon five-spice powder
1 tsp sesame oil
[you might need to go to an Asian Supermarket/Amazon to pick up some of these ingredients]
Method:
1. Mix the ingredient (before adding the pork, reserve some marinade for basting during the cook)

2. Marinate the pork for 24 hours in the fridge

3. Cook the pork on the BBQ using indirect heat for 15 mins at 280F (I hang the meat using skewers on an inverted drumstick holder, as well as the ash dragon with a chunk of apple wood)

4. Cook the pork for a further 10 mins on direct heat at 350F.

5. Brush the pork with the leftover marinade and cook for a further 5 minutes at 350F.

6. Pull off the BBQ and rest for a few minutes

7. Slice it up (the cook's taste test is mandatory)

8. Serve it up with fried rice (or plain rice with baby bok choy)
