Char Shu (Barbecued Pork Strips)

      2 lb Boneless pork butt

----MARINADE----
      2 tb Chicken stock                            -dry sherry
      2 tb Dark soy sauce                  1 1/2 tb Honey
      1 tb Soybean condiment                 3/4 ts Salt
           (mein see*)                         2 tb Hoisin sauce
      1    Lrg. clove garlic, crushed               Few drops of red
      1 tb Chinese rice wine or                     -food coloring

   Cut the pork into long strips 1 1/2 to 2 inches square. Mix all for the
  marinade and marinate the meat for 3 hrs., unrefrigerated, or 6 hrs. in the
  refrigerator.  Turn the strips every hour or so.

  Preheat the oven to 350^.  Place a large cake pan half filled with water on
  the lowest shelf of your oven. This will catch drips from the meat and
  prevent smoking. Place the meat strips directly on an oven rack and put in
  the top position of the oven. Be sure that all of the meat is over the
  dripping pan. Roast for 45 minutes without disturbing the meat.  Then, turn
  the heat up to 450^ and roast for an additional 15 minutes or until the
  pork strips are crisp and a rich brown color.  Slice the meat and serve it
  hot or cold... or use in other dishes as directed.

  *Mein See:  The remains of the process of making soy sauce. Very rich
  soybean condiment used in many Chinese dishes. Can be found in Oriental
  markets under this name or soybean jam or condiment. Refrigerate after
  opening.

  FROM:  The Frugal Gourmet Cooks Three Ancient Cuisines