Begin by cutting the pork shoulder into 2-inch thick strips. In a mixing bowl, combine hoisin sauce, soy sauce, oyster sauce, Shaoxing wine, sugar, molasses, minced garlic, five spice powder, and salt. Reserve 3 tablespoons of the marinade. Place pork in a ziplock bag with marinade, ensuring each piece is coated, and refrigerate for at least 6 hours or overnight.

In a microwave-safe bowl, gently heat the maltose for about 10-15 seconds. Mix with the reserved marinade and a splash of hot water until it reaches a drizzle-friendly consistency.

Preheat your air fryer to 400°F (200°C) for about 10 minutes. Prepare the lined tray using parchment paper.

Place the marinated pork strips into the air fryer basket, ensuring they do not overlap. Brush tops with the prepared glaze. Air fry for 12 to 16 minutes, flipping every 3 to 4 minutes, and keep glazing as they cook.

Remove pork from the basket and let it rest for a few minutes. Slice against the grain and serve over steamed rice or noodles. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to a month.