1 1/4 lbs. lean pork
1 tbsp. oil
1/2 tbsp. syrup or sugar
1/2 tbsp. hot water

MARINADE:

2 green onions
3 slices ginger
5 tbsp. soy sauce
2 tbsp. wine
2 tbsp. sugar
1 tbsp. Hoisin sauce
1/3 tsp. red food color

Cut pork into strips 6 inches long and 1 inch around, score each side in at least 4 slashes about 1/4 inch deep. Soak with marinade for at least 3 hours but not more than 6 hours.

Hang pork strips on hooks and place in charcoal oven. Cover and roast for 8 minutes. Baste with marinade sauce, place hooks on opposite end and roast for 7 more minutes. Remove from oven and brush with syrup and oil. Cut into slices, lay on plate and serve.

NOTE: This may be hung from the top rack of an oven but the flavor is improved when roasted over charcoal. If using an oven, the roasting time should be doubled.

This is good sliced and served cold. It may also be added to fried rice, or noodles or many different egg and vegetable dishes.