---------- Recipe via Meal-Master (tm) v8.02

     Title: CHINESE BBQ PORK
Categories: Pork, Chinese
     Yield: 1

     2 lb Boneless pork shoulder, cut
          -into 8"x2-1/2"x1/2" pieces

----------------------------------MARINADE----------------------------------
     5 ts Sugar
 1 1/2 ts Salt
     2    Garlic cloves, minced
     1 ts Ginger juice
     4 tb Ketchup
     4 tb Soy sauce
     5 ts White wine
     1 ts Five spice powder

-------------------------------BASTING SAUCE-------------------------------
     1 tb Hoisin sauce
   1/4 c  Honey

 Marinate pork for 2-4 hours, or overnight if you wish.  Preheat oven to
 375F and place marinated pork on a rack over a roasting pan filled with 1
 cup of water.  Bake for 20 minutes, basting occasionally with remaining
 marinade.  Turn and bake another 20 minutes.

 Take pan out of oven, swich oven to broil.  Baste both sides of pork with
 basting sauce and broil for 1 minute on each side.

 Let pork cool and cut into thin slices.  Serve hot or cold.  Keep in
 tightly sealed container in refrigerator or in freezer if not served right
 away.  Reheat with a little water in roasting pan, or wrap in foil.

 Notes:  Let the meat marinade at least 8 hours - you will get a much more
 tender result.  Make extra, it's really good...  We serve it cold on a
 plate with pickled ginger and green onion flowers as a starter to a
 Chinese meal.  Or add it to 'La Choy' frozen wonton soup along with some
 green onion, and slivered vegetables for a 'homemade' look.

 Source:  The Joy of Wokking, Martin Yan
 Unsolicited comments:  Anne Sheresky ([email protected])

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