Cut the pork into long strips or chunks about 2 to 3 inches thick. Don’t trim any excess fat, as it will render off and add flavor.

Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, brown sugar, food coloring (if using), and garlic in a bowl to make the marinade.

Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a ziptop bag. Refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.

Preheat your oven to ‘bake’ at 475 F (246 C) with a rack positioned in the upper third of the oven.  

Line a sheet pan with foil and place a metal rack on top. Using the metal rack keeps the pork off of the pan and allows it to roast more evenly. Place the pork on the rack, leaving as much space as possible between pieces. Pour 1 ½ cups water into the pan below the rack. This prevents any drippings from burning or smoking.

Transfer the pork to your preheated oven. Roast for 25 minutes, keeping the oven setting at 475 F for the first 10 minutes of roasting, and then reduce your oven temperature to 375 F.

After 25 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Turn the pan 180 degrees to ensure even roasting. Roast another 15 minutes. Throughout the roasting time, check your char siu often (every 10 minutes) and reduce the oven temperature if it looks like it is burning!

Meanwhile, combine the reserved marinade with the honey and 1 tablespoon hot water. This will be the sauce you’ll use for basting the pork.

Baste the pork, flip it, and baste the other side as well. Roast for a final 10 minutes.

Remove from the oven and baste with the last bit of reserved BBQ sauce. Let the meat rest for 10 minutes before slicing, and enjoy!