This recipe was taken from the May 1997 issue of Food and Wine, and authored by Jacques Pepin.

Ingredients:

1 Tblsp unsalted butter
one 2 pound pork top sirloin roast, trimmed of visible fat
salt
3 Tblsp ketchup
2 Tblsp sherry vinegar
1 1/2 Tblsp soy sauce
1 Tblsp coarsely chopped fresh ginger, peeled
1 Tblsp chopped garlic
1/2 tsp five spice powder

Melt the butter in an enamaled cast-iron casserole in which the roast will fit snuggly. Season the meat with salt, add it ot the casserole and cook over moderate heat until well browned all over, about 15 minutes. Pour off the fat from the pan.

Meanwhile, in a food processor, combine all of the remaining ingredients with 1/4 cup of watrer and puree until smooth. Pour the sauce over the meat and bring to a boil. Reduce the heat to very low, cover and cook for 1 hour., turning the meat every 15 minutes. The roast is done when an instant read thermometer insrted into the thickest region registers 160°F. Remove from the heat and let the meat rest in the sauce for 10 minutes; this helps tenderize it and makes it easier to slice.

Carve the roast into 1/4 inch slices. Stir any carving juices into the sauce and reheat if necessary. Season the sauce with salt and spoon over the meat.