In a large bowl or a resealable bag, mix together the soy sauce, hoisin sauce, honey, vinegar, cooking wine, sesame oil, ginger, garlic, and five-spice powder.
Add the pork to the marinade and coat it well. If you're using pork shoulder, you can cut it into strips or cubes. If you're using pork belly, you can leave it whole or cut it into smaller pieces.
Cover the bowl or seal the bag and refrigerate the pork for at least 4 hours, or overnight for best results.
Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper.
Remove the pork from the marinade and reserve the marinade. Place the pork on the baking sheet and brush it with the marinade. For a deeper color, you can add a few drops of red food coloring to the marinade.
Roast the pork in the oven for 30-40 minutes, or until it's cooked through and caramelized.
Let the pork rest for a few minutes before slicing it. Garnish with sliced scallions and sesame seeds. Serve with rice or noodles. Enjoy!
