2 lbs. boneless pork butt or tenderloin
2 cloves garlic, crushed
1 tsp. salt
1 tbsp. sugar
1/2 tsp. five-spice powder
1/4 c. soy sauce
1 tbsp. ground brown bean sauce
2 tbsp. chicken broth or water
1/4 c. corn syrup
Cut the pork into four 6 x 1-1/2 x 1-1/2 inch irregular strips.
Combine the crushed garlic, salt, sugar, five-spice powder, soy sauce, ground been sauce, and chicken broth. Mix to blend well.
Marinate the pork strips in the mixture for at least 2 hours, turning several times.
Preheat oven to 325°F. Fill the broiler pan with 1 inch of water and place pan in lowest part of oven to catch drippings and prevent smoking.
Take 4 S-shaped metal curtain hooks (or large size metal paper clips) and insert the curved tip of each into one end of a pork strip. Use the other end of the hook to suspend the pork from the uppermost rack of the oven, directly above the broiler pan. Roast the pork for 1 hour.
Increase the heat to 425°F and continue roasting for 5 to 10 minutes.
Pour the corn syrup into a dish. Remove the pork strips from the oven and immediately dip the hot pork into the corn syrup, turning on all sides for even coating.
Slice the strips and serve hot. Makes 6 servings or up to 10 when served with other dishes.