This tasty pork dish can be used in stir-fry dishes, served with noodles, or used as a stuffing for pork buns. Food coloring gives it the red coloring common to barbecued pork purchased in Chinatown.
1-1/2 pound pork shoulder or tenderloins
2 tablespoons rice wine
2 slices ginger root, about 1/4 inch thick
1 clove garlic, minced
1/2 teaspoon five-spice powder
5 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 teaspoons bean sauce
2-3 drops red food coloring
1 tablespoon honey
1. Cut pork into pieces about 2 x 5-inch. Place pieces in deep boiler. Combine remaining ingredients except for honey in bowl and mix together well.
2. Pour marinade on top of pork. Let marinate overnight. Then drain pork, reserving marinade. Add honey to marinade and stir well.
3. Preheat oven to 350 degrees F. Fill a shallow roasting pan with water and place on oven bottom. Place pork on a roasting rack above water pan and roast for 30 minutes.
4. Baste pork with honey marinade then return to oven and roast for 15 more minutes. Pork should be golden brown. Remove from oven and let cool.
5. When cool enough to handle, cut pork pieces into 1/4-inch slices. Serve meat at room temperature, or use for Steamed Buns.
Preparation time: 10 minutes or less
2 hours or overnight, refrigerated
Cooking time: 30 minutes
Serves 4 – 6
Adults may enjoy this as an appetizer accompanied by hot Chinese mustard (available in most supermarkets) and soy sauce; children may wish to eat it with plum sauce (available in the Asian aisle of most markets) or simply eat it plain. As a main course, slice pork thinly and serve only a few pieces per person.