Slice the plum meat into long strips, and gently score the surface of the meat about two millimeters with the tip of a kitchen knife to make small holes. Peel the garlic cloves, mince and set aside.

Mix sugar, salt, cooking wine, soy sauce, dark soy sauce, sesame paste and five-spice powder to make a marinade

Mix the marinade into the pork. It's a good idea to "massage" the pork so that the seasonings can penetrate the meat better.　Cover the container with a lid or plastic wrap and marinate in the refrigerator for two hours or more, turning the meat halfway through.

Remove the meat from the marinade, place it on a wire rack and let it air-dry in a cool, ventilated place for half an hour. Place the pork in the middle of a preheated 200 degree oven and bake for 30 minutes.

Prepare the honey sauce while the meat is roasting. Boil the maltose, boiling water and sugar in a bowl over water and set aside to cool.

Remove the roasted barbecued pork and brush it with a layer of honey sauce while it is still hot. If you can't get maltose, you can also wait for the meat to become warm and brush it with a layer of honey.

Slice and open