Using the prized pork neck cut for maximum juiciness and marbling.
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Slice the pork neck lengthwise into long strips roughly 2 inches thick to ensure even cooking and maximum surface area for the glaze.
In a large bowl, whisk together the honey, hoisin, both soy sauces, rice wine, sugar, five-spice, garlic, and mashed red bean curd.
Place the pork strips in a heavy-duty freezer bag with the marinade, massage well, and refrigerate for at least 24 hours.
Preheat your oven to 300°F (150°C) and set a wire rack over a foil-lined baking sheet filled with a thin layer of water to prevent smoking.
Place the pork on the rack and roast for 45 minutes, flipping halfway through to ensure the fat renders evenly.
Increase the oven temperature to 425°F (220°C) and brush the pork generously with the remaining marinade or extra honey.
Roast for another 10-15 minutes, basting frequently, until the edges are charred and the internal temperature reaches 160°F.
Remove from the oven and let the meat rest for 10 minutes before slicing against the grain into thin pieces.
