Sheila Bostick brought this to Ray Bruman's cook-in on July 4, 1996. I can still taste it. A recipe has to be exceptional to make it into my collection here. Need I say more?

CHINESE ROAST PORK

5 cloves garlic
1 piece fresh ginger the size of a thumb joint
1 c. hoisin sauce
1/2 c. sherry, mirin, sake or sweet white wine
3 T. red food coloring
1/2 c light or low-sodium soy sauce
1/2 c sugar
1/2 t. Chinese five spice (optional)
2 lbs pork loin or pork shoulder

Mince the garlic finely or use garlic press. Place in a bowl.

Grate the ginger into bowl or use garlic press to get the juice.

Add other ingredients except pork and mix well.

(Refrigerate until ready to use. Will keep well in a closed container for a couple of weeks.)

Cut the pork into strips no more than 1-1/2 inches thick and 3-4 inches wide.

Marinate pork strips in 1 cup of the marinade for 3-4 hours in the refrigerator. Turn several times.

Bake or grill the marinated slabs for 45 minutes in a 350 degree oven on racks over water-filled baking pans. (If you don't use the water beneath it will splatter all over.)

Turn the slabs frequently and baste with remaining marinade.

Serve hot or cold in thin, transverse slices.

Save left-overs to use in fried rice, twice-cooked pork, or noodle soup.