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Chinese Barbecued Pork

2 lb Boneless pork shoulder; cut into 8"x2-1/2"x1/2" pieces

5 ts Sugar
1 1/2 ts Salt
2 Cloves garlic; minced
1 ts Ginger juice
4 tb Ketchup
4 tb Soy sauce
5 ts White wine
1 ts Five spice powder

Basting Sauce
1 tb Hoisin sauce
1/4 c Honey

Marinate pork for 2-4 hours, or overnight if you wish. Preheat oven to 375F and place marinated pork on a rack over a roasting pan filled with 1 cup of water. Bake for 20 minutes, basting occasionally with remaining marinade. Turn and bake another 20 minutes.

Take pan out of oven, swich oven to broil. Baste both sides of pork with basting sauce and broil for 1 minute on each side.

Let pork cool and cut into thin slices. Serve hot or cold. Keep in tightly sealed container in refrigerator or in freezer if not served right away. Reheat with a little water in roasting pan, or wrap in foil.

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