Makes 4 to 6 servings

3 tablespoons hoisin sauce

3 tablespoons ketchup

2 tablespoons sugar

1 tablespoon dry sherry or cognac

1 teaspoon soy sauce

1 teaspoon minced fresh ginger

1/2 teaspoon five-spice powder

1/4 teaspoon salt

2 to 3 pounds lean pork roast, cut into 3- by 2- by 12-inch strips

Hot Chinese mustard, ketchup and toasted white sesame seeds as needed

1. Mix together the hoisin, ketchup, sugar, sherry, soy, ginger, five-spice and salt. Stir to blend well.

2. Place the pork strips in a quart-size zip bag. Add the sauce. Marinate at least 2 hours or overnight in refrigeration.

3. Prepare a covered barbecue for cooking the meat: Ignite charcoal about 45 minutes before you are ready to cook the pork. When the charcoal reaches the red-hot stage and the pieces are just beginning to be covered with gray ash, divide them into 2 piles, one to either side of the fire grate. Place a drip pan in the center of the grate; bank glowing coals against the drip pan. Set the cooking grill in place. Remove the pork from the marinade and lay the strips of meat onto the grill directly above the drip pan. Cover the barbecue; adjust the dampers to maintain an even temperature. Cook for about 45 minutes or until the pork is done and reaches 165 degrees on an instant-read thermometer. Remove the pork to a carving platter; let rest 10 minutes before slicing.

4. Slice the meat 1/4-inch thick and serve with hot Chinese mustard, ketchup and toasted sesame seeds.

Editor's note: Since this recipe was published, the USDA has said it is safe to cook pork to 145 degrees. However, if you like pork better done, continue to use the 165-degree temperature.

From Judy Lew, The Seattle Times file, 1990