4 lbs country style boneless ribs, cut up into strips 1/2 -3/4 inch thick, or sliced pork loin or butt.
1/2C hoisin sauce
1/4 C brandy
2 T honey
1/4 C soy sauce
2 T sesame oil
1 t ginger powder
1 t garlic powder
1 t 5-flavor spice
1 t onion powder
1/4 t ground black pepper
Olive oil or canola oil
Char Shui sauce (optional)
Mix all ingredients of the marinade. Divide into 2 (gallon-size) ziploc bags.
Place half the pork strips into one bag and other half in the other bag. Seal the bags tight and make sure the marinade covers all the pork.
Lay the bags on their sides and refrigerate 24-36 hours.
Everytime you open the refrigerator for something, turn the bags over.
Preheat oven to 400 deg (375 deg conv oven) on ROAST setting.
Using a silicone brush, brush oil over baking rack.
Place pork pieces on roasting rack and brush oil on the pieces. Bake for 20 mins or till golden brown .
Turn pork strips over and paint top side of strips with oil. Bake another 10 mins or till golden brown.
If desired, paint char shui sauce over the pork and bake another 5 mins. Serve warm, as strips, or slice into 1/4 inch slices.
If you are going to freeze meat for a later meal, stop after the 30 min of baking. After defrosting, paint with char shui sauce and bake 5 min on each side and serve.