Please note that all spoonful measures are flush spoonfuls.
Cut the pork into
strips about 20 cms by 4 cms.
Marinate with the Hoi
Sin sauce, wine and sesame oil in a shallow dish under cover for at
least 12 hours. Optional: a little red colouring.
Place a baking pan
filled with about 3 cups boiling water at the bottom of a preheated
220 degrees centigrade oven. Take the pork strips out of the marinade
and drain (reserve the marinade). Place the meat flat on a greased
wire rack and roast on the top shelf of the oven for 15-20 mins,
allowing the juices to drip into the pan of water. Baste with the
marinade, reduce the oven temperature to 180 degrees centigrade and
continue roasting for a further 20-25 minutes.
Remove the meat from
the oven and brush with the honey (thinned down with a little water);
then return the meat to the oven and cook for another 4-5 minutes to
crisp the outside a little and give it a rich colour.
When the meat is quite
cool, slice across the grain just before serving; this preserves the
flavour and moist texture. Bring the marinade to a boil with the
drippings and water in the baking pan; simmer gently for a few minutes
and strain into the jug to serve with the meat. For health
conscious persons, serve with hot chilli sauce instead of this gravy.
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