A pan-seared and braised version for those without an oven or grill.
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In a large bowl, whisk together the honey, light soy sauce, dark soy sauce, hoisin, five-spice, rice wine, garlic, and ginger.
Add the pork strips to the marinade and coat thoroughly; let marinate for at least 30 minutes at room temperature.
Heat the cooking oil in a large non-stick skillet or wok over medium-high heat.
Remove pork from marinade (reserve the liquid) and sear in the pan for 3-4 minutes per side until deeply browned and slightly charred.
Pour the remaining marinade and the 0.5 cup of water into the pan with the pork.
Reduce heat to medium-low, cover with a lid, and simmer for 15-20 minutes, turning the pork halfway through.
Remove the lid and increase heat to medium-high to reduce the sauce until it becomes a thick, sticky glaze that coats the meat.
Remove from heat, let the meat rest for 5 minutes, then slice into thin pieces and drizzle with the remaining pan glaze.
