Ingredients:

• ¼ cup hoisin sause

• 2 tablespoons soy sauce

• ¼ cup honey

• 1 ½ tablespoons chinese cooking wine or dry sherry

• 1 teaspoon chinese five-spice powder

• 1 kg pork neck cut into 5cm wide strips

  
  

Process:

• Combine the hoisin sauce, soy sauce, honey, chinese cooking wine and chinese five-spice in a large non-metallic bowl. Add the pork pieces and mix to coat well.

• Cover and refrigerate for a least 3 hours or overnight.

• Preheat oven to 200˚C.

• Drain the pork, reserving the marinade, and place on a rack in a baking disk.

• Bake for 40 minutes or until cooked through, brushing with marinade frequently.

• Slice and serve with steamed greens and rice or add to a soup or stir-fry.

  
  

Source: Donna Hay: Page 116