Chinese Roast Pork Name: Jennifer Miller Base: Maxwell AFB Recipe: Ingredients ¼ cup minced peeled ginger 2 tablespoons minced peeled garlic ¼ cup soy sauce 1�3; cup granulated sugar ¼ cup chinese rice wine or ¼ cup dry sherry 1 tablespoon ketchup 1 tablespoon hoisin sauce 1 teaspoon five-spice powder 2 lbs pork shoulder, cut with grain into ( 1 1/2-inch x 1 1/2-inch x 10-inch) ¼ cup honey 2 tablespoons soy sauce 1 teaspoon sesame oil Directions First day preparation: To make the marinade, combine the first 8 ingredients in a freshly-sanitized plastic container just large enough to hold the pork snug - or - in a Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze. Add the pork, turn well to coat, and refrigerate at least 24 hours and not longer than 48 hours. Second day preparation: Preheat oven to 450°F Set a pan filled with 1" water on the bottom rack. Combine the honey, 2 Tbs. soy, sesame oil, and 1/4 cup pork marinade in a small saucepan and bring to a boil. Set aside. Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes. Brush with 1/3 of the glaze, roast 10 minutes more, and then lower the heat to 350°F Brush with half of remaining glaze and roast 10 minutes more.