Barbequed Pork

Serves 4 to 6
==Ingredients==
* 1½ pounds pork tenderloin, shoulder, or butt
* 2 cloves garlic, peeled and mashed
* 2 tablespoons Chinese rice wine or dry sherry
* 2 tablespoons hoisin sauce
* 2 tablespoons ketchup
* 1½ tablespoons soy sauce
* 1 tablespoon liquid honey
* 2 teaspoons brown sugar
* ¼ teaspoon five-spice powder
* a few drops red food coloring, optional
==Directions==
# Cut the pork into strips approximately 2 inches wide and 5 inches long.
# Smash and peel the garlic, and mash it with a mortar and pestle or with a fork.
# 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. If using the red food coloring, add it now.
# Place the pork in a shallow 9 x 13-inch glass baking dish.
# Pour the marinade over.
# Marinate the pork in the refrigerator, covered, for 3 hours.
# Remove the pork from the dish. Reserve the marinade.
# Preheat the oven (425°F for pork tenderloin, 350°F for shoulder or butt).
# Fill a shallow roasting pan with ½-inch of water and place in the bottom of the oven.
# Place the pork on a rack above the water.
# 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).
# The internal temperature of the pork should be 160°F.
# Remove and cool.
# When the pork is cool enough to handle, cut across the grain into pieces ¼-inch thick.
# Serve at room temperature, cold, or use to make steamed buns.
Category:American Chinese Appetizers
Category:American Chinese Meat Dishes
Category:Barbecue Recipes
Category:Brown sugar Recipes
Category:Pork shoulder and blade Recipes
Category:Pork tenderloin and fillet Recipes
Category:Recipes that need photos
Category:Shaoxing wine Recipes
Category:Sherry Recipes