Mix ¼ cup of sugar, 2 teaspoons of salt, ½ teaspoon of five-spice powder, ¼ teaspoon of white pepper, ½ teaspoon of sesame oil, and 1 tablespoon of Shaoxing wine.
Stir in 1 tablespoon of soy sauce, 1 tablespoon of hoisin sauce, 2 teaspoons of molasses, and 3 minced garlic cloves. Set aside about a fifth of the marinade for basting.
Cut 1360g of boneless pork shoulder into long strips 2-3in / 5-7.5cm thick, leaving the fat on. Rub with the rest of the marinade and refrigerate for at least 8 hours or overnight.
Preheat the oven to 475°F / 245°C with a rack in the upper third. Line a sheet pan with foil, set a wire rack on it, and pour 1½ cups of water into the pan.
Roast the pork on the rack for 25 minutes, lowering the oven to 375°F / 190°C after the first 10 minutes. Flip the pork, turn the pan around, and add another cup of water if the pan is dry. Roast for 15 minutes more.
Mix the reserved marinade with 2 tablespoons of honey and 1 tablespoon of hot water. Baste the pork, flip it, and baste the other side. Roast for 10 minutes, until caramelized and the pork reaches 160°F / 71°C.
