Recipe by Lori Ross

Although this pork will not look like the bright red barbeque pork in Chinese restaurants, it tastes much the same.  Serve alone, as an ingredient in a stir-fry dish or to top salads or noodle soups.  Dice for use in fried rice or noodle dishes

1 ½ lb. pork tenderloin or boneless pork cut into long 2 “ wide strips

¼ cup hoisin sauce

2 tbsps soy sauce

3 tbsps honey

1 ½ tbsp Chinese rice wine or sherry

1 tbsp Chinese 5-spice powder

Mix ingredients and marinate pork for 3 hours.  Bake at 400 degrees for 45 minutes or grill for 10 minutes per pound.  Slice thin and serve on top of steamed rice and stir fried vegetables.