In a bowl, whisk together soy sauce, hoisin sauce, dry red wine, brown sugar, minced garlic, five-spice powder, grated ginger, sesame oil, and red food coloring until the sugar dissolves completely and the mixture is smooth. This creates a deeply flavored marinade that will penetrate the meat. While the marinade comes together, slice the pork loin into 1/2-inch thick strips—this thickness ensures even cooking and allows the marinade to penetrate quickly while maintaining juiciness.

Place the sliced pork into a large zip-top bag or shallow container and pour the marinade over it, ensuring each piece is well coated. Seal the bag and refrigerate for at least 4 hours, or preferably overnight—this extended marinating time allows the soy, hoisin, and spices to fully penetrate the meat and develop complex flavor. I like to massage the bag every couple hours if you're home, as it helps distribute the marinade evenly.

Preheat your oven to 350°F and position a rack in the middle of the oven. Remove the marinated pork from the refrigerator about 15 minutes before cooking to allow it to come closer to room temperature for more even cooking. Line a baking sheet or roasting pan with foil for easy cleanup, then set a wire rack over the pan—this elevated position allows heat to circulate around the pork and helps render any fat while the ribs stay moist.

Transfer the marinated pork strips to the prepared rack, arranging them in a single layer without overlapping. Pour any remaining marinade from the bag into a small bowl and reserve it for basting. Bake for 40-45 minutes, basting the pork with the reserved marinade 2-3 times during cooking—this repeated glazing builds layers of caramelized flavor and keeps the meat moist. I find that basting every 15 minutes creates a beautiful, sticky glaze without burning.

After baking, switch your oven to broil and position the rack about 4-6 inches from the heat source. Return the pork to the oven for 1-2 minutes under the broiler to develop a charred, caramelized exterior and deepen the glaze. Watch carefully during this brief broil—the high heat can char the edges quickly, adding authentic depth without drying out the meat.

Remove the pork from the oven and let it rest for 3-5 minutes before serving—this brief rest allows the juices to redistribute throughout the meat. Transfer to a serving platter and drizzle with any pan drippings. Serve alongside steamed rice and fresh vegetables like bok choy or steamed broccoli to complement the rich, savory-sweet flavors.