Pierce the pork shoulder block with a fork to create holes and tie it with kitchen twine.

Crush the garlic clove with the flat side of a knife and remove the core.

Combine the seasonings, garlic, and ginger in a plastic bag and massage lightly. Add the pork and massage again to coat evenly. Seal the bag tightly and refrigerate for at least 2 hours.

Place the marinated pork on a wire rack over a baking tray. Preheat the oven to 220°C and bake for 15 minutes. Flip the pork, brush with reserved marinade, and bake for another 15–20 minutes until fully cooked.

Simmer the remaining marinade in a small saucepan until thickened.