Instructions: In a small saucepan, combine the light and dark soy sauces, honey, sugar, salt, whisky or sherry, hoisin sauce, ginger, and the five-spice powder, if using. Heat, stirring, until the sugar dissolves. Remove from the heat and let cool.

Cut the pork into strips about 2 inches wide, 7 inches long and 1 1/2 inches thick. Place in a lock-top plastic bag, add the marinade and seal closed. Massage to coat the meat fully with the marinade. Refrigerate overnight or for up to 3 days. Bring to room temperature before roasting.

Preheat the oven to 450 degrees.

Pour boiling water into a roasting pan to a depth of 1/2 inch. Rest a cooling rack slightly larger than the pan on top of it. Drain the pork and set the strips across the rack. Roast for 15 minutes. Turn the strips over and roast until browned and firm to the touch, about 15 minutes longer.

Meanwhile, make the honey glaze: In a small bowl, mix together the honey, soy sauce and sesame oil, stirring well. Brush the strips with the glaze and roast until the edges begin to char, about 1 minute longer. Remove from the oven, cover and let rest for 15 minutes, then cut the strips across the grain into thin slices. Serve warm or cold.

This recipe yields about 3 pounds.

Comments: Barbecued pork is frequently added to noodles, soups, and main dishes. It also makes a delicious snack or appetizer when dipped in Chinese mustard and toasted sesame seeds. Plan several days in advance to allow time for marinating. Make a big batch, as it freezes well for up to 2 months.

Yield: 3 pounds

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