Cut the pork into roughly 1-inch cubes. This not only helps the pork cook faster but ensures that every piece is coated with maximum flavor from the marinade.

In a large bowl, whisk together the hoisin sauce, soy sauce, oyster sauce, minced garlic, red pepper flakes, garlic powder, and black pepper. Add the cubed pork to the bowl and toss until each piece is well coated.

Cover the bowl with plastic wrap or foil and refrigerate for at least 8 hours, preferably overnight. This long marinade time is key to infusing the meat with deep, savory flavor.

Set your oven to 375°F (190°C). Line a 9x13-inch baking sheet with parchment paper or foil for easy cleanup.

Spread the pork and its marinade evenly on the prepared baking sheet. Sprinkle the granulated sugar evenly over the top — this will help form the iconic caramelized crust. Bake for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).

For extra char and crispy edges, set your oven to broil. Broil each side for 3–4 minutes (6–8 minutes total) after the pork is fully cooked. This step adds authentic BBQ texture and flavor.

Transfer the pork to a serving platter and sprinkle with sliced green onions. Serve hot with steamed jasmine or sticky rice, and enjoy!