Cut the pork into long strips about 2 to 3 inches thick. Don’t trim any excess fat, as it will add flavor.
Combine the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, and garlic in a bowl to make the marinade. Reserve two tablespoons of the marinade in a small bowl and cover it with cling wrap.
Pour the marinade into a plastic bag, add the pork, and seal it. Massage the bag to ensure the marinade covers all pieces of the pork. Refrigerate overnight as well as the reserved small bowl.
Preheat your oven to 'bake' at 475F with a rack positioned in the upper third of the oven.
Line a cookie sheet with foil and place a metal rack on top. The metal rack keeps the pork off the pan, allowing 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 drippings from burning or smoking.
Transfer the pork to the oven. Roast for 10 minutes at 475, then reduce the oven temperature to 375. Turn the pork pieces and roast for an additional 15 minutes. After 5 minutes, add another cup of water. Keep watching to make sure it is not burning.
Add the two tablespoons of honey to the reserved bowl of marinade. Mix well. Baste all sides of the pork strips with the marinade and roast for another 15 minutes. Frequently check the pork temperature and reduce the heat if it is burning!
After the last 15 minutes, turn the pork strips while again basting all sides. Roast for the last 10 minutes.
Use a meat thermometer to verify the internal temperature of the pork has reached 145 degrees. If it is still shy of 145, baste again and return to oven for 5 minutes.
Remove from the oven and baste with the remainder of the marinade. Add another tablespoon of honey, and let the meat rest for several minutes. Slice only what you intend to use because the pork will store better if it hasn't been sliced. Enjoy!