Step 1

Pour honey, soy sauce, hoisin, vinegar, brown sugar, oyster sauce, Chinese five spice, sesame oil, and 1/4 teaspoon white pepper into a saucepan and stir together.

Step 2

Simmer over medium-low heat for about 5 minutes. Remove from heat and cool to room temperature.

Step 3

Set aside 6 tablespoons marinade into a small bowl.

Step 4

Season pork shoulder strips with salt and remaining white pepper.

Step 5

Place seasoned pork strips in are-sealable plastic bag, pour remaining cooled marinade over pork, and shake bag around to ensure pork pieces are fully covered.

Step 6

Remove as much air from bag as possible, seal and refrigerate for 12 to 24 hours.

Step 7

Preheat oven to 425˚F. Remove pork strips from refrigerator and marinade and place onto a baking sheet covered in foil, with a wire cooling rack on top (sprayed with cooking spray), spacing pieces about 1 inch apart.

Step 8

Baste pork with reserved marinade.

Step 9

Roast pork for 15 minutes. Lower temperature to 375˚F and continue to roast for an additional 25 to 30minutes (or until the internal temperature reaches between 145˚F and 160˚F.), generously basting with marinade every 15 minutes.

Step 10

Once pork has reached its internal temperature, glaze once more and broil on high for 1 to 2 minutes or until pork caramelizes. Remove pork from heat, transfer to cutting board and rest for 3 to 5 minutes.

Step 11

Slice and serve.