roast pork shoulder

2.5 kg pork shoulder - tied up
1 tsp five spice
0.5 tsp garam masala
1 tsp salt
oyster sauce
sesame oil

cure the pork with salt for 30 mins then rinse
(or brine if time allows)

tie up the pork

then marinade with mix above

start with hot oven for 30 mins at 220c

then reduce temperature to 170c for another hour and a half

till internal temperature reaches 150 F to 160 F (at 150 F there are still some pink bits, but they are cooked)

take out and keep warm for pork to rest and continue cooking