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Roast Pork



Cut meat with the grain into 2-inch-by-1-inch slices as long as the shoulder.
Combine 2 cups water, onions, ginger, soy sauce, sherry and sugar in a deep 3 1/2-quart saucepan and stir to dissolve sugar.
Add pork; stir to coat.
Cover and simmer over medium-low heat (do not stir) for 15 minutes.
Turn off the heat; let steep until liquid is cool, about 1 hour.
Drain the pork in a colander and pat dry with paper towels.
If you have a top broiler, arrange oven racks in top third and lowest parts of oven and preheat the broiler to medium.
Or place a rack in the middle and preheat oven to 425 degrees.
Line a roasting pan with foil and top with a rack.
Rub meat with five-spice powder, then with hoisin, and place on a rack over the roasting pan.
Broil slices on the top rack for 10 minutes and then switch to the bottom rack for 5 to 10 minutes (or roast on middle rack for 20 to 30 minutes), until glaze is slightly crispy and meat is cooked through, turning the pieces every 5 to 10 minutes.
Do not burn the glaze! Serve at room temperature with plum sauce and hot English mustard.