Tried roasting some pork Char Sui style and the attempt was OK but one
problem. Even though I marinated the pork for 24 hours, the seasoning had
not penetrated into the pork.

I used a shoulder joint, sliced into 3 steaks and then marinated. It was
stored in the fridge and covered with clingfilm.

Any ideas on how to get the flavouring to penetrate into the pork?

Cheers

Phil