Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook’s Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
Marinate pork in refrigerator, 2 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
If you can find red bean curd, use 2 tablespoons in place of the red food coloring.
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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