In a large bowl, whisk together hoisin sauce, dark soy sauce, regular soy sauce, honey, Chinese rice wine, brown sugar, minced garlic, ginger, five-spice powder, and red food coloring if using.

Add pork strips to the marinade, turning to coat completely. Cover and refrigerate for at least 4 hours, but preferably overnight or up to 48 hours for best flavor.

Remove pork from refrigerator 30 minutes before cooking to come to room temperature. Reserve 1/4 cup of the marinade for glazing.

Preheat oven to 475°F. Line a baking sheet with foil and place a wire rack on top. Brush the rack with vegetable oil.

Remove pork from marinade and place on the prepared wire rack. Roast for 25 minutes, turning once halfway through.

Brush pork with reserved marinade and continue cooking for 15-20 minutes more, until internal temperature reaches 145°F and exterior is caramelized and glossy.

Let rest for 10 minutes before slicing against the grain into 1/4-inch thick pieces. Serve immediately.