Chinese roast pork

• 2 1/4 pounds lean pork loin, cut into six lengthwise strips
• 1 tablespoon Bourbon, Cognac or rum
• 1/2 cup sugar
• 6 tablespoons light soy sauce
• 1 teaspoon five-spice powder, commercially prepared or homemade (see recipe)
• 1 tablespoon sesame paste
• 2 tablespoons bean sauce, available in Chinese markets
• 1 cup honey

1. Put the pork strips in a mixing bowl.
2. Combine the remaining ingredients and pour over the pork, turning the pieces until the meat is coated.
3. Preheat oven to 450 degrees.
4. Place a rack on top of a roasting pan.
5. The rack should be about two inches above the bottom of the pan.
6. Arrange the pieces of meat parallel to each other but without the sides touching.
7. Bake 30 minutes, basting, then turn each piece of meat and bake 15 minutes longer.
8. Continue baking and turning the pieces often, basting, about 15 minutes longer.

lean pork loin, bourbon, sugar, soy sauce, fivespice powder, sesame paste, bean sauce, honey

Taken from cooking.nytimes.com/recipes/10496 (may not work)