Here’s the recipe Cynthia used for Chinese BBQ pork, with some modifications.  

Roast Pork (Char Siu)
adapted from The Key to Chinese Cooking, by Irene Kuo

Cantonese barbecue meat is characterized by its deep red color, sweet 
flavor, and charred edges. Thinly sliced pieces are perfect as a 
stand-alone appetizer. The meat can also be added to fried rice, lo 
mein (ribbon-like rice noodles), Singapore (curry) noodles, and roast 
pork buns. A common error is to add salt to the marinade, which 
toughens the meat. You can substitute ketchup for the traditional red 
dye; it thickens the marinade for better coating.

Maltose (the same sugary goo that coats Peking Duck to crisp its skin)
is traditionally used in the marinade, but you can substitute honey, or even corn syrup.

Ingredients:
2 pounds boneless pork loin

Marinade:
3 TB light soy sauce
2 TB bean paste
1 TB Shao Xing rice wine
1 TB sugar
1 TB corn syrup
2 cloves garlic, crushed, peeled and coarsely chopped
1/2 tsp five-spice powder (a mixture of ground star anise, fennel, 
cloves, cinnamon and ginger)

Trim the meat of excess fat. Slice it lengthwise, with the grain, into 
strips about 2 inches wide, 1 inch thick, and 5 to 6 inches long. Note 
to self: the grain runs in the same direction as the fat. Place them 
flat in a shallow pan. Stir the marinade ingredients in a bowl until 
well blended and pour over the meat, rubbing it well into both sides. 
Cover and marinate for about 3 hours at room temperature, turning the 
meat a couple times. You could also refrigerate the meat and bring it 
to room temperature before roasting, but it shouldn’t be marinated 
longer than 6 hours — prolonged soaking damages the firm texture.

Remove all the racks from your oven but the topmost one. Pour a few 
inches of water into a roasting or broiling water and place it on the 
floor of the oven to catch drippings and prevent smoking. Preheat the 
oven to 350 degrees.

Insert a meat hook, drapery hook, or even a bent strong paper clip 
into one end of each strip (1 hook per strip) and hook the strips onto 
the top rack over the drip pan in one line.

Roast the strips for 1 hour. Then increase heat to 400 degrees and 
roast for 10 more minutes.

Remove meat and take out the hooks.

Let the strips cool and firm slightly and then slice them crosswise, 
against the grain. The pork is good hot, at room temperature, or cold.