Directions for Marinade
1. In a large bowl, stir together the sherry, ginger, oyster sauce, five-spice powder, soy sauce, white sugar, hoisin sauce and ketchup. Set aside.
Directions for Pork
1. Preheat the oven to 350F. Cut the pork into 6-inch long by 3-inch wide strips. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips. Let the pork marinate overnight in the refrigerator.
2. Drain the pork, reserving the marinade in a small saucepan. Stir in the honey and food coloring until completely combined. Bring to a boil and reserve for basting and plating.
3. In your oven, position one rack on the bottom and the other about 5 inches above it. Place a shallow roasting pan on the bottom rack, add water to the pan until three-quarters full. Carefully place the pork strips on a roasting rack above the roasting pan so all sides of the pork strips are exposed to heat.
4. Roast the pork for 30 minutes. Baste the pork strips with the honey mixture. Roast for 15 minutes and baste again. Roast for 10 minutes longer or until the pork strips are crisp and golden brown. Remove from the oven and let cool. To serve, slice into ½-inch strips and smother with reserved sauce.
Directions for Lo Mein Noodles
1. To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve.
2. Heat the pan to high and add the oil. Once you see wisps of white smoke, add the garlic and ginger and cook until light brown and fragrant, about 20 seconds.
3. Stir in the noodles and bok choy and cook until the bok choy starts to soften and turn bright green, about 1 minute.
4. Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute.
5. Cook until sauce starts to bubble into a glaze. Top with Chinese BBQ Pork and scallions and serve hot.