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1
Quarter the pork lengthwise into strips about 6 inches long and 1 1/2 inches thick.
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2
If there are odd-size pieces, they should be of the same thickness.
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3
To make the marinade, in a large bowl, whisk together the garlic, sugar, five-spice powder, hoisin sauce, honey, rice wine, light and dark soy sauces, and sesame oil.
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4
Set aside 1/3 of the marinade, cover, and refrigerate to later baste the meat.
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5
Add the pork to the remainder and use a spatula or tongs to coat evenly.
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6
Cover with plastic wrap and refrigerate for 6 to 8 hours, or even overnight, turning the pork 2 or 3 times.
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7
Remove the pork and reserved marinade from the refrigerator 45 minutes before cooking.
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8
Position a rack in the upper third of the oven and preheat to 475F.
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9
Line a baking sheet with aluminum foil and place a flat roasting rack on the baking sheet.
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10
Put the pork on the rack, spacing the pieces 1 inch apart to promote heat circulation.
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11
Discard the used marinade, wash and dry the bowl, and put the reserved marinade in it.
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12
Roast, basting with the marinade every 10 minutes, for 30 to 35 minutes.
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13
To baste, use tongs to pick up each piece and roll it in the marinade before returning it to the rack, turning the pork over each time.
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14
The pork is done when it looks glazed, is slightly charred, and, most important, registers about 145F on an instant-read meat thermometer.
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15
Remove from the oven.
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16
Let the meat rest for 10 minutes to finish cooking and seal in the juices before using.
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17
Or, let it cool completely, wrap tightly, and freeze for up to 3 months.
