Ingredients

Method

Cut the pork into strips or chunks 3" thick leaving any fat on as it will render down whilst cooking and add flavour. Make the marinade by adding to a bowl the sugar, salt, five spice powder, white pepper, sesame oil, wine, soy sauce, hoisin sauce, molasses, food colouring, and garlic and mix thoroughly.

Reserve two tablespoons of the marinade and place in a bowl in the fridge covered. Rub the rest of the marinade all over the pork chunks making sure they are all covered with the marinade.

Cover the pork and place in the fridge for at least 8 hours.

Preheat the oven to 475ºF / 240ºC

Place the pork on a wire rack over a baking dish lined with foil and add 400ml of water in the bottom of the pan. Cook the pork for 25 minutes but after the first 10 minutes, reduce the temperature to 375ºF / 190ºC and continue to cook for another 15 minutes (25 minutes in total), then turn the pork over and if the water has evaporated in the bottom of the pan add some more, rotate the pan 180º to make sure the pork cooks evenly and cook for a further 15 minutes. Keep checking every 10 minutes that the pork is not burning and if you think it is reduce the heat.

Basting Sauce

Place the reserved marinade, water and the honey in a small saucepan and warm gently to combine. You will use this to baste the pork. After the pork has cooked for 40 minutes in total, baste the pork with the marinade and flip it over and baste the other side. Roast for a further 10 minutes.

The pork should be cooked through and caramelised on the top. If it is not to your liking place it under the grill for a few minutes more. Remove from the oven and baste with the remaining sauce. Let the meat rest for 10-12 minutes before slicing.