In San Francisco's Chinatown, char siu (Chinese-style roast pork) is often displayed hanging in market windows or layered in pans in Chinese delicatessens or restaurants, Lia Huber says in her "Cooking Class" column in Cooking Light magazine's September issue.

She tells of the culinary walking tour of Chinatown she recently took, and recommends such walking tours as a great way "to steep in the native culture of a place, something more travelers are seeking today."

Most large cities offer some kind of walking tour that focuses on food, and participants are as likely to be local residents as out-of-towners, she points out. Some programs include cooking classes along with excursions on foot through ethnic food markets and to artisan producers to gather ingredients.

Huber suggests serving this versatile pork with snow peas, adding that it also works well in stir-fries, lo meins or dumplings. Wrap leftovers tightly in foil or heavy-duty plastic wrap, and place in a plastic bag. Freeze for up to three months.

CHINESE-STYLE ROAST PORK

1/2 cup hoisin sauce

1/2 cup ketchup

1/4 cup packed brown sugar

1/4 cup dry sherry

1/4 cup low-sodium soy sauce

2 tablespoons honey

2 teaspoons minced green onions

1 teaspoon dark sesame oil

4 garlic cloves, minced

2 pounds boneless Boston butt pork roast, trimmed and cut into 2-inch cubes

Combine first 9 ingredients in large zip-closure plastic bag. Add pork; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

Preheat oven to 350 degrees.

Place pork on the rack of a broiler pan lined with foil. Bake at 350 degrees for 30 minutes. Turn pork over, and baste with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes or until a meat thermometer registers 160 degrees (slightly pink).

Preheat broiler. Broil pork 5 minutes or until browned.

Makes 8 servings (serving size 3 ounces).