Categories: Meats, Bar-b-q, Oriental 
      Yield: 4 servings 
  
      2 lb Boneless pork butt 
 
----------------------------------MARINADE---------------------------------- 
      2 tb Light soy sauce 
      2 tb Chinese rice wine 
           -or dry sherry 
      2 tb Sugar 
      1 tb Minced garlic 
      1 tb Brown bean sauce 
      1 tb Hoisin sauce 
      1 tb Red bean curd 
      1 ts 5-spice powder 
 
-------------------------------BASTING LIQUID------------------------------- 
      3 tb Malt sugar or honey 
      3 tb Boiling water 
  
  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 350F for 45 minutes, basting occasionally with 
  the malt sugar or honey. Increase the heat to 425F and roast for 20 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 10 as an appetizer.