To make the marinade, in a large bowl, stir together the sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, hoisin sauce and ketchup.

Set it aside.

Cut the pork into 3 x 6–inch (8 x 15–cm) strips.

Place the strips flat in a shallow baking dish and pour the marinade over them.

Let the pork marinate overnight in the refrigerator.

Preheat the oven to 350°F (175°C).

Position one rack near the bottom of the oven and the other about 5 inches (13 cm) above it.

Place a shallow roasting pan on the bottom rack and add water to the pan until it is about three-quarters full.

Drain the pork, reserving the marinade in a small saucepan.

Stir the honey into the marinade until completely combined.

Bring to a boil over high heat.

When it reaches a boil, remove it from the heat and reserve it for basting and plating.

Carefully place the pork strips on a roasting rack, above the roasting pan, so all sides of the pork strips are exposed to the heat.

Roast the pork for 30 minutes.

Baste the pork strips with the honey-marinade mixture.

Roast for another 15 minutes and baste again.

Roast for 10 minutes longer, or until the pork strips are crisp and golden brown.

Remove from the oven and let them cool slightly.

To serve, slice the pork into ½-inch (13-mm) strips and smother with the reserved sauce.