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3 lb boneless pork shoulder or pork butt, well-marbled

¼ c granulated white sugar

2 tsp salt

½ tsp Chinese five spice powder

¼ tsp white pepper

½ tsp sesame oil

1 Tbsp Shaoxing rice wine

1 Tbsp soy sauce

1 Tbsp hoisin sauce

2 tsp molasses

⅛ tsp red food coloring (optional)

3 cloves garlic, finely minced

2 Tbsp maltose or honey

1 Tbsp hot water

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1. Prep the Pork

   Cut pork into long strips or chunks about 2–3 inches thick. Do not trim excess fat—it adds flavor and moisture during cooking.

2. Make the Marinade

   In a bowl, mix sugar, salt, five spice powder, white pepper, sesame oil, Shaoxing wine, soy sauce, hoisin sauce, molasses, garlic, and food coloring (if using).

3. Marinate

   Reserve 2 Tbsp of marinade and refrigerate. Rub remaining marinade over the pork in a bowl or baking dish. Cover and marinate in the fridge overnight (or at least 8 hours).

4. Preheat Oven

   Preheat to 475°F (246°C), placing a rack in the upper third. Use an oven thermometer if possible to ensure accurate temperature. Be prepared to adjust heat if needed during roasting.

5. Prepare Pan

   Line a sheet pan with foil and place a metal rack on top. Arrange pork on the rack with space between pieces. Add 1½ cups water to the pan to prevent burning.

6. Roast the Pork

   Roast for 25 minutes, keeping the oven at 475°F for the first 10 minutes, then reduce to 375°F (190°C). Flip the pork, add more water if needed, and rotate the pan. Roast for another 15 minutes, checking every 10 minutes to avoid burning.

7. Make the Basting Sauce

   Mix the reserved marinade with maltose or honey and 1 Tbsp hot water. (Warm the maltose if needed to loosen.)

8. Baste and Finish Roasting

   After 40 minutes, baste the pork, flip, and baste the other side. Roast for a final 10 minutes.

9. Optional Broil and Final Check

   After 50 minutes total, the pork should be cooked through and caramelized. For more color, briefly broil (watch carefully). Pork is done at 145°F with a 3-minute rest (USDA recommendation); 160°F for a firmer texture.

10. Rest and Serve

Baste once more, let rest for 10 minutes, then slice and serve.