Round 2 of trying to make char siu. I changed the sweetner from hiney to sugar. I used more sherry and mixed a splash of red wine in. I dropped the amount of five spice and added black peppercorns. I'm really unsure how they make the marinade translucent and vibrant red since the marinade has hoisin and soy sauce in it and both of those are such a dark color that they're pretty much black.