In a large bowl, combine all the marinade ingredients, and stir until the sugar and miso paste are mixed in well. The marinade will be thick.

Add in the ground pork, and stir to combine well. Allow to marinade overnight in the fridge, or for at least one hour before cooking.

Preheat oven to 350F.

Lay parchment paper on a large rectangle baking sheet (use a baking sheet with an edge height of at least 1 inch, since the ground pork will release juices when roasting).

Transfer the marinated pork onto the parchment paper and lay another piece of parchment paper, or plastic wrap, onto the pork. Use a rolling pin to flatten the pork, and spread it into a rectangle shape that is almost the size of the baking pan. Make sure the pork is rolled thin since it will thicken up after roasting.

Carefully remove the top parchment paper (or plastic wrap), and shape and flatten the pork one final time with a spatula to ensure the entire piece is the same thickness, especially the edges. You want the pork to cook evenly.

Place the pan in the oven and roast the pork for 15 minutes.

Remove from the oven and spoon out the juices from the pan into a small bowl. The juices are a mix of the marinade and pork fat, which we’ll use later as a glaze.

Next, carefully flip the pork over, and place the pan back into the oven and roast for another 15 minutes.

Remove the pork from the oven and allow to rest for a few minutes while you prepare the glaze.

In a small bowl, stir together 2 tbsp of honey with 1 tbsp of the juice you had spooned out from the baking pan.

Then cut the pork into one serving size squares, and baste generously on both sides with glaze. You can either return the pan to the oven and broil a for a couple of minutes on both sides (keeping a close eye on it to prevent it from burning), or cook the square pieces over the stove on a cast iron skillet (or grill it on the BBQ) for just a quick minute on each side to lightly blacken the edges and give the bak kwa a nice crispy outside.