2 tsp salt
1 tsp five spice powder
1 tbsp shaohsing wine
1 tsp sesame oil
2 tbsp hoi sin sauce
2 tsp golden syrup
2 each garlic cloves, minced
1-2 drops red food colouring (optional)
pinch of ground pepper
1kg pork shoulder or leg (with a good amount of fat), deboned and sliced into 3-4” thick pieces
1 tsp vegetable oil
1 tsp golden syrup
1 tbsp hoi sin sauce
Place all the marinade ingredients into a large food bag which can be securely closed, including the pork. Ensuring that there is as little air as possible in the bag massage the marinade onto the meat and then place in the fridge overnight, or for at least 2 hours.
When ready to cook, pre-heat the oven to the highest temperature, ideally 250c.
Remove the pork from the marinade and place onto a foil lined baking tray ensuring that the meat isn’t too close together. You do not want to overcrowd the tray.
Mix the remaining marinade with the cooking/basting liquid and keep in a bowl near the oven. Brush or spoon a small amount of the marinade over the pork and place into the hot oven.
Cook for 10 minutes until the pork has started to colour and then turn the oven temperature down to 160c. Baste the pork every 10 minutes turning the pork over each time. Cook for 35-40 minutes, or until the pork is cooked through.
Remove the pork from the oven and loosely cover with foil and then leave to rest for at least 15 minutes before serving. Serve with rice, or chop up and use in stir-fries.