If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
2 tablespoons Shaoxing (Chinese cooking wine) , or everyday dry sherry is an ideal swap
1/4 cup hoisin sauce
1 teaspoon five-spice powder
1/2 teaspoon black pepper
1/4 cup brown sugar
3 pounds boneless pork shoulder, sliced into long 2” x 3/4” strips
Directions
Put all ingredients except pork in a bowl and mix well
Reserve about 1/3 the mixture, then put the pork and remaining marinade in a zip lock bag (making sure all the pork is well covered) and refrigerate overnight
The next day, remove the pork from the fridge about 30 minutes before cooking
Heat the oven to 400 degrees, and place the pork on a wire rack on a baking sheet and cook 15 minutes
Remove from oven, turn over (brushing both sides with reserved sauce) and put back in for another 15 minutes or until cooked – let cool slightly
Slice into 1/4 inch pieces and serve with hot mustard
