2 lbs. pork loin, cut in 3 pieces 3 inches long
1/4 c. hoisin sauce
1 clove garlic, crushed
1/2 c. chicken sauce
2 tbsp. sugar
1 tbsp. soy sauce
1/2 tsp. 5 spices
1/2 tsp. red food coloring
1 tsp. cooking sherry

Mix everything EXCEPT the 5 spices and the sherry. Heat but do not boil. Remove from heat and add the 5 spices and sherry. Place meat in a zip lock bag, pour sauce over and refrigerate. Turn bag often. After 24 hours, place meat on a broiler rack. Put cookie sheet full of water on bottom shelf. Put meat six inches above cookie sheet. Cook 15 minutes at 450 degrees and 45 minute at 350 degrees. Test meat for doneness after 20 minutes.