Amount
Ingredient
Preparation



2
pounds
pork

boneless butt





---

----------------------------------marinade----------------------------------



2
tablespoons
light soy sauce





2
tablespoons
rice wine

or dry sherry



2
tablespoons
sugar





1
tablespoon
garlic

minced



1
tablespoon
brown bean sauce





1
tablespoon
hoisin sauce





1
tablespoon
red bean curd





1
teaspoon
five spice powder







---

-------------------------------basting liquid-------------------------------



3
tablespoons
honey

or malt sugar



3
tablespoons
water

boiling

 Cut the piece of pork butt in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to  coat them thoroughly. Marinate at room temperature for 3 hours, or  overnight in the refrigerator. 

Remove the pork from the marinade and baste  the strips with the malt-sugar mixture. Use curved skewers (available in  Chinese cookware shops and some restaurant- supply stores) to hang  the meat from the top shelf of the oven over a large pan filled with water to a  depth of 1/4 inch. 

Roast the pork at 35F for 45 minutes, basting  occasionally with the malt sugar or honey. Increase the heat to 425F and roast for  2 minutes to finish the pork. When the pork is cool enough to handle, cut it  into 1/2-inch slices. Arrange the pork slices on a platter. 

Serves 4 to  6 as a main course accompanied by vegetables, 8 to 1 as an appetizer