• 1 lb. pork shoulder, in one piece
• 4 green onions, each 4-inch long, crushed
• 3 slices fresh ginger
• Mixture A:
  • 4 Tbs. soy sauce
  • 2 Tbs. rice wine
  • 2 Tbs. sugar
• ¼ red food coloring
• 1 Tbs. corn syrup
• 1 Tbs. vegetables oil

• Choose meat which has fat running through the center.   I prefer all lean.  Cut into long strips, 1 x 1¼ x 5 inches.  Makes 3-4 small diamond slits on each strip.
• Lay pork strips at the base of flat-bottomed container and sprinkle green onion and slices of ginger on top.
• Add Mixture A and red food coloring.  Stir well.   Set it aside for 3 hours.  Drain pork but reserve liquid (sauce).
• In a non-stick baking pan, place the drained pork strips.  Roast in a hot oven 350ºF for about 15 minutes.  Take the pan out, baste meat with the reserve sauce and turn it over.  Put the pan back in the oven to bake for additional 10 minutes.
• Brush the warm meat win a mixture of corn syrup and oil and let it cool.
• Slice thinly before serving.

Make 5-8 servings.

Note: Barbecue pork is commonly used for buns filling, it's called Barbecue Pork Buns.   The pork strips need to be chopped in little squares instead of sliced thin for fillings.