Before marinating, score the fat to allow the flavors to better infuse the meat, and let the loin soak from two to 24 hours, turning two or three times. Chinese five-spice powder is a blend of spices that usually combines cinnamon, star anise, nutmeg, all-spice, and Szechuan peppercorns in equal measure. It imparts a distinctive, pungent flavor and can be found in Asian specialty stores and some supermarkets.
This has made it on the regular rotation in my house. It is a wonderful marinade and so easy to make. I will say: the ginger is important. If you're going to leave out one of the ingredients, do not make it the ginger! (I've left out the oj from concentrate, and it's still been wonderful.)