Prepare the pork: Use a fork to lightly stab the pork everywhere on both sides. In a bowl, mix in the fermented red bean curd, the sauce of fermented red bean curd, oyster sauce, hoisin sauce, soy sauce, dark soy sauce, rose cooking wine, sugar, five-spice powder, white pepper, and garlic. Whisk thoroughly. Reserve 3 tablespoons of the marinade. Cover and place it in the fridge. Transfer the pork to a large Ziploc bag and pour in the marinade. Squeeze most of the air out of the Ziploc bag and seal it. Distribute and rub the marinade all over the meat. Transfer the bag to the fridge to marinate overnight, flipping it about halfway through.

Roast the pork: Preheat the oven to 400 degrees F (204 degrees C). Place a roasting rack on top of a foil-lined roasting pan. Remove the pork from the Ziploc bag and place it on the roasting rack. Transfer the roasting pan to the oven and roast for 30 minutes. Remove the roasting pan from the oven. Brush the reserved marinade all over the pork on both sides. Return the roasting pan to the oven and roast for another 30 minutes. In the meantime, in a bowl, add the honey and hot water. Whisk until combined. Remove the roasting pan from the oven and brush the honey glaze all over the pork on both sides. Return the roasting pan to the oven and roast for a final 15 minutes. Remove the char siu from the oven. Let it rest for about 10 minutes before slicing it into bite-size pieces.