---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Bar-b-q, Oriental
       Yield: 4 servings
       2 lb Boneless pork butt
       2 tb Light soy sauce
       2 tb Chinese rice wine
            -or dry sherry
       2 tb Sugar
       1 tb Minced garlic
       1 tb Brown bean sauce
       1 tb Hoisin sauce
       1 tb Red bean curd
       1 ts 5-spice powder
 ----------------------BASTING LIQUID----------------------
       3 tb Malt sugar or honey
       3 tb Boiling water
   CUT THE PIECE OF PORK BUTT in half. Cut the two halves
   into 3/4-inch strips. Put the strips in a bowl with
   the marinade and mix well to coat them thoroughly.
   Marinate at room temperature for 3 hours, or overnight
   in the refrigerator. Remove the pork from the marinade
   and baste the strips with the malt-sugar mixture. Use
   curved skewers (available in Chinese cookware shops
   and some restaurant- supply stores) to hang the meat
   from the top shelf of the oven over a large pan filled
   with water to a depth of 1/4 inch. Roast the pork at
   350F for 45 minutes, basting occasionally with the
   malt sugar or honey. Increase the heat to 425F and
   roast for 20 minutes to finish the pork. When the pork
   is cool enough to handle, cut it into 1/2-inch slices.
   Arrange the pork slices on a platter. Serves 4 to 6 as
   a main course accompanied by vegetables, 8 to 10 as an