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PdfCut pork into 2cm thick strips, remove the rind/skin, but leave a good layer of fat. Stab all over with a fork
Combine sugar, salt, 5 spice, pepper, oil, wine, soy, hoisin, honey, garlic, and food colouring to a bowl
Mash bean curd with liquid (if using) to get out any lumps
Add curd (or miso) to marinade and whisk until smoothish, add hot water to thin if needed
Reserve ½ cup of marinade for basting, add pork to bowl and coat
Refrigerate 24 - 48 hours, turn every 8 hours
Preheat oven to 190°C fan bake
Line shallow tray with foil and place rack above foil
Space pork on rack, roast for 15 minutes
Combine left over marinade with 1 tbsp honey and used marinade until smooth
Remove the pork after 15 minutes, brush on the glaze. Don't worry about the bottom side. Put back in for 7 minutes, until glaze has dried
Repeat 4 times, then turn the grill on to 200°C and move tray to top ⅓ of the oven
Watch closely to get a char, but not too burnt
Rest of 10 minutes, slice or serve as is