oven instructions

Cup of Yum
1. Pour honey, soy sauce, hoisin, vinegar, brown sugar, oyster sauce, Chinese five spice, sesame oil, and 1/4 teaspoon white pepper into a saucepan and stir together.
2. Simmer over medium-low heat for about 5 minutes. Remove from heat and cool to room temperature.
3. Set aside 6 tablespoons marinade into a small bowl.
4. Season pork shoulder strips with salt and remaining white pepper.
5. Place seasoned pork strips in are-sealable plastic bag, pour remaining cooled marinade over pork, and shake bag around to ensure pork pieces are fully covered.
6. Remove as much air from bag as possible, seal and refrigerate for 12 to 24 hours.
7. Preheat oven to 425˚F. Remove pork strips from refrigerator and marinade and place onto a baking sheet covered in foil, with a wire cooling rack on top (sprayed with cooking spray), spacing pieces about 1 inch apart.
8. Baste pork with reserved marinade.
9. Roast pork for 15 minutes. Lower temperature to 375˚F and continue to roast for an additional 25 to 30minutes (or until the internal temperature reaches between 145˚F and 160˚F.), generously basting with marinade every 15 minutes.
10. 1.     Once pork has reached its internal temperature, glaze once more and broil on high for 1 to 2 minutes or until pork caramelizes. Remove pork from heat, transfer to cutting board and rest for 3 to 5 minutes.
11. Slice and serve.

air fryer instructions

1. Marinate pork as recipe above states.
2. Lightly grease the air fryer basket with cooking spray.
3. Place marinated pork strips into an air fryer, 1/2 inch apart.
4. Preheat the air fryer to 400˚F and air fry for 16 minutes, stopping every 4-5 minutes to flip and baste with remaining marinade.
5. Transfer pork strips to a cutting board and slice.