'I've had my fair share of char siu, you see, and I can't think of one that I'd like to eat more than this version.'
Cut the pork into 1½-inch-wide strips, then use a wooden skewer to poke a few holes on each side of the strips. In a large bowl, whisk together the beet juice, hoisin sauce, soy sauce, potato starch, miso, fish sauce, sugar, rose wine, mustard, five-spice, and pepper until combined. Place the pork in the mixture, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 6 hours or up to 24 hours, turning the meat once halfway.
Place the pork on top of the rack 2 to 3 inches apart, then place the sheet pan and rack in the oven. Keep the container with the marinade nearby. Bake for 10 minutes, then remove from the oven. Pick up each piece of pork with heatproof tongs, carefully dip each back into the marinade, then return to the rack with the side that was facing up now facing down. Bake for another 15 to 20 minutes, or until the internal temperature reaches 150°F/65°C. Discard the marinade.
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