5 cloves garlic
			1 piece fresh ginger the size of a thumb joint
			1 c. hoisin sauce
			1/2 c. sherry, mirin, sake or sweet white wine
			3 T. red food coloring
			1/2 c light or low-sodium soy sauce
			1/2 c sugar
			1/2 t. Chinese five spice (optional)
			2 lbs pork loin or pork shoulder

			Mince the garlic finely or use garlic press.
				Place in a bowl.

			Grate the ginger into bowl or use garlic press to get the juice.

			Add other ingredients except pork and mix well.
			Refrigerate until ready to use.

			Cut the pork into strips no more than 1-1/2 inches thick
				and 3-4 inches wide.

			Marinate pork strips in 1 cup of the marinade for 3-4 hours
				in the refrigerator.
			Turn several times.

			Bake or grill the marinated slabs for 45 minutes in a
				350 degree oven on racks over water-filled baking pans.

			Turn the slabs frequently and baste with remaining marinade.

			Serve hot or cold in thin, transverse slices.