Chinese Barbecued Pork No 2

3 lbs. boneless pork butt

Marinade:

¼ cup soy sauce

2 Tbsp. dry sherry

1 Tbsp. honey

1 Tbsp. sugar

1 Tbsp. minced garlic

1 Tbsp. bean sauce

2 Tbsps. hoi sin sauce

1 tsp. five spice powder

Basting Glaze:

¼ cup honey

¼ cup boiling water

Cut the pork butt in half, then slice each half into ¾ in. thick strips (you should have about 12 strips). Place the pork in a nonreactive bowl. Combine the marinade ingredients in a small bowl and pour over the pork strips. Turn the meat to evenly coat, then cover, refrigerate, and marinate at least 3 hours or up to overnight, turning meat occasionally.

Preheat oven to 350 degrees F. Arrange a rack in a large roasting pan, and fill the pan with ¼ in. of water. Remove the pork from the marinade and arrange on the rack. Roast for 45 minutes. Meanwhile, combine the honey and boiling water in a small bowl. After 45 minutes, brush the pork strips with the glaze, increase the oven to 425 degrees F., and roast for another 15- 20 minutes, brushing with the glaze every 5 minutes. When pork is cool enough to handle, slice across the grain into ½ in. slices and arrange on a platter to serve. Yield: 4 to 6 servings.