Incorporating Japanese white miso and fresh ginger for an umami-rich crust.
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In a medium bowl, whisk together the white miso, grated ginger, honey, soy sauce, wine, hoisin, five-spice powder, garlic, and sesame oil until smooth.
Place the pork strips in a large resealable bag or shallow dish and pour 3/4 of the marinade over them, reserving the remaining 1/4 for glazing.
Massage the marinade into the meat, seal, and refrigerate for at least 12 hours, preferably 24 hours, to allow the miso to tenderize the pork.
Preheat your oven to 400°F (200°C) and set a wire rack over a baking sheet lined with aluminum foil to catch drippings.
Place the pork on the rack and roast for 20 minutes, then flip the pieces and roast for another 15 minutes.
Reduce the oven temperature to 350°F (175°C) and brush the pork generously with the reserved marinade glaze.
Continue roasting for 10-15 minutes, glazing every 5 minutes, until the internal temperature reaches 155°F (68°C) and the edges are charred and sticky.
Remove from the oven and let the meat rest for 10 minutes before slicing thinly against the grain.
