Cut pork into long strips with the grain. Using a fork or pronged meat tenderizer, prick the pork all over so that the marinade can more easily penetrate the meat.
Combine all marinade ingredients in a bowl and whisk well.
Note: Traditionally, the bright red color of Char Siu comes from fermented red bean curd which you will need to source from an Asian grocery store; however, you can substitute red food coloring without any effect on the taste. Or if you want to keep things more natural, it can be left out entirely. If you use the red food coloring, be careful when handling not to get spatter on your clothes or other surfaces that might stain!
Combine pork and marinade in a Ziploc bag and place the bag in a glass dish (in case of leaks) in the refrigerator. Marinate for 24 to 48 hours.
Prior to roasting your pork, bring to room temperature for 1 hour.
Preheat the oven to 325 degrees. Line a large tray with foil or a silicone mat and place a roasting rack on top.
Place pork on the rack (save the marinade) and add water to the tray. The water will create steam to keep things moist and prevent drippings from burning. Roast for 20 minutes.
In a small saucepan, combine marinade and honey. Mix well over medium heat, stirring constantly for 2 to 3 minutes until the sauce is syrupy. Set aside.
Remove pork from the oven and baste on all sides. Return to oven and cook 20 minutes more.
Remove from oven, baste and check the temperature of the pork. You are aiming for an internal temperature of 145 to 160 degrees. Continue to baste and check the pork every 10 minutes until you reach your target temperature.
If the pork starts to char too early, cover with foil. You want your pork to be well caramelized and sticky.
If your pork starts to get done too early, you can remove it from the oven, baste generously, then broil to get a nice coating. Watch carefully when your pork in under the broiler that it doesn't start to burn.
When the Char Siu is finished to your liking, remove from the oven and let rest 5 minutes before slicing.
Serve as a main course or add to various Chinese dishes such as fried rice, chow mein, wonton soup or stir fries.
Char Siu will keep well in the refrigerator for several days or it may be frozen.