I tried this with pork belly as written but I didn't love the cut. My dad suggested pork shoulder instead and it was just right. The pork shoulder I bought was huge so I froze some of it with the marinade. I actually might do this in the future because it came out great and I didn't have to make the marinade a separate time.
I've made it with and without the fermented red bean curd and I think it just came out sweeter without it (besides not having the signature color.) I might cut back on the sugar a little next time, too.
Thank you, Rasa Malaysia! My Chinese food repertoire is more complete now.