1
Trim away excess fat and silver skin from the pork and place in a shallow dish.
2
Mix together the soy sauce, sherry, five-spice powder, garlic, and ginger. Spoon over the pork, cover, and marinate in the refrigerator for at least 1 hour.
3
Preheat the oven to 375 degrees F. Drain the pork, reserving the marinade. Place the pork on a roasting rack over a roasting pan. Cook in the oven, occasionally basting with the marinade, for 1 hour or until cooked through.
4
Meanwhile, halve and seed the bell peppers. Cut each bell pepper half into 3 equal portions. Arrange them on a cookie sheet and bake alongside the pork for the last 30 minutes of cooking time.
5
Place the superfine sugar and vinegar in a small saucepan and heat gently over a low heat until the sugar has completely dissolved. Bring to a boil and simmer for 3-4 minutes, until syrupy.
6
As soon as the pork is cooked, remove from the oven and brush with the sugar syrup. Allow to stand for 5 minutes, then slice, and arrange on a warm platter with the bell peppers. Serve immediately, garnished with the scallions and freshly snipped chives.
