|Pork shoulder/Pork butt||1 1⁄2 Pound|
|Rice wine/Dry sherry||2 Tablespoon|
|Fresh ginger root slices||2|
|Oyster sauce||1 Tablespoon|
|Five spice powder/1/4 teaspoon ground allspice||1⁄2 Teaspoon|
|Soy sauce||4 1⁄2 Teaspoon|
|Hoisin sauce||2 Tablespoon|
|Bean sauce||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Peeled cucumber||1 , sliced|
Cut pork into three 5" x 2" strips.
Place strips flat in a shallow baking dish.
Combine marinade ingredients in a small bowl; mix well.
Pour over pork strips.
Let pork marinate at least 6 hours in refrigerator.
Drain, reserving marinade.
Mix honey and 3 tablespoons reserved marinade in a small bowl; set aside.
Preheat oven to 350°F (175°C).
Fill a shallow roasting pan with water and place in bottom of oven.
Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat.
If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip or drapery hook in pork strips and hang them from the top shelf.
Roast 30 minutes.
Baste pork strips with honey mixture.
Roast 15 minutes and baste again.
Roast 10 minutes longer or until pork strips are crisp and golden brown.
Remove from oven and let cool.
Cut pork strips diagonally into 1/4-inch slices.
Arrange in overlapping layers on a platter.
Garnish with cucumber slices, if desired.