-
1
Cut the pork into strips approximately 2 inches wide and 5 inches long.
-
2
Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.
-
3
In a medium bowl, whisk together the rice wine or sherry, hoisin sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder.
-
4
f using the red food coloring, add it now.
-
5
Place the pork in a shallow 9 X 13-inch glass baking dish.
-
6
Pour the marinade over.
-
7
Marinate the pork in the refrigerator, covered, for 3 hours.
-
8
Remove the pork from the dish.
-
9
Reserve the marinade.
-
10
Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt).
-
11
Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven.
-
12
Place the pork on a rack above the water.
-
13
Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt).
-
14
The internal temperature of the pork should be 160 degrees F. Remove and cool.
-
15
When the pork is cool enough to handle, cut across the grain into pieces 1/4-inch thick.
-
16
Serve at room temperature, cold, or use to make steamed buns.
