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, food coloring (if using), and garlic in a bowl to make the marinade (i.e. the BBQ sauce).

Reserve about 2 tablespoons of marinade and set it aside. Rub the pork with the rest of the marinade in a large bowl or baking dish. Cover and refrigerate overnight, or at least 8 hours. Cover and store the reserved marinade in the fridge as well.

Preheat your oven to 'bake' at 220 C with a rack positioned in the upper third of the oven. Be sure to check your char siu every 10 minutes, reducing or increasing the temperature as needed.

Place a metal rack on top of a rack 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 15-20 minutes. After 15 minutes, flip the pork. If the bottom of the pan is dry, add another cup of water. Roast another 15 minutes. Throughout the roasting time, check your char siu often and reduce the oven temperature if it looks like it is burning!

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

After 30 minutes of total roasting time, baste the pork, flip it, and baste the other side as well. Roast for a final 5-10 minutes.

By now, the pork should be cooked through and caramelized on top. If it’s not caramelized to your liking, you can turn the broiler on for a couple minutes to crisp the outside and add some color/flavor.

Remove from the oven and let the meat rest for 10 minutes before slicing, and enjoy!