1.5 pounds boneless pork loin (or boneless spare ribs)

1/3 cup soy sauce (*see note)

1/3 cup hoisin sauce (*see note)

1/4 cup dry red wine

1 tablespoon sugar

1/2 tablespoon minced garlic

1/2 teaspoon Chinese Five Spice

2 drops of natural red food coloring

Thinly slice the pork into strips about 3″ long and place in a large sealable plastic bag.

Whisk together the remaining ingredients in a small bowl until well combined.

Pour the marinade into the plastic bag with the pork.

Seal the bag and place it in the refrigerator overnight or for at least 4 hours.

When ready to cook, preheat oven to 350°F. Line a large baking sheet with aluminum foil and place a baking rack on top.

Place the pork slices on top of the baking rack. Reserve any extra marinade.

Bake for 40-45 minutes brushing the pork slices with the extra marinade 2-3 times while cooking.

Broil for the last 1-2 minutes for extra crispy edges.

Remove from oven and serve with rice and steamed vegetables. Best enjoyed immediately.

NOTES

*Make sure to use gluten-free soy sauce and hoisin sauce if necessary

**Red food coloring is optional but gives the boneless spare ribs that classic red color of takeout. Beetroot powder is an alternative option as well.