1/2 c. Kikkoman soy sauce
1/3 c. honey
1/4 c. sherry
1 tsp. red food coloring
1/4 tsp. garlic powder
1/4 tsp. ground ginger
2 lb. boneless pork loin roast or chops (rolled and tied)

Blend together soy sauce, honey, sherry, red food coloring, garlic, and ginger. Unroll pork roast; cut length-wise into 3 equal strips. Place in large shallow pan, add marinade and turn over several times to coat thoroughly. Cover and refrigerate 12 to 24 hours, turning occasionally. Remove pork and lay on rack placed over pan of water. Insert meat thermometer into thickest part of 1 strip. Roast in 325 degree over for 30 minutes. Turn strips over and roast 20 minutes longer or until meat thermometer is 165 degrees. Remove from rack and cool at room temperature. At serving time, cut barbecued pork into small pieces. Add chopped bamboo shoots or water chestnuts. Finely slice 2 green onions and add to meat. Mix with 1 tablespoon of soy sauce and 1 tablespoon of oyster sauce. Set aside until bread is ready.