Barbequed Pork with Chinese 5-Spice

Difficulty:
Preparation Time: 2 hours over 2 days
Yield: 4 servings

¼ cup soy sauce
2 tablespoons honey
2 tablespoons sugar
2 tablespoons sherry
1 teaspoon salt
1 teaspoon Chinese five-spice powder (cloves, anise, cinnamon, ginger)
3 quarter-size slices fresh ginger, crushed
3 pounds lean boneless pork (shoulder or butt), trimmed

1. Stir together all ingredients except pork to create marinade. Heat over medium heat, stirring, until sugar dissolves. Cool marinade.

2. Cut pork into 1-inch-thick slices and place them in a bowl. Cover with the marinade, turning to coat all sides. Cover and refrigerate overnight; turn meat 3-4 times to marinate evenly.

3. The next day, preheat oven to 350 degrees. Drain the pork, conserving marinade, and bake on a parchment-lined cookie sheet for 1-1¼ hours. When possible, set a rack on top of the baking sheet for optimal results. Brush meat with marinade 3-4 times, and turn occasionally to cook evenly.

4. Slice and serve.