Meat Recipes - Cantonese Roast Pork

Ingredients

• 1 x 3lb (1 x 1.5kg) loin or pork, trimmed

• 1/4 cup (50ml) soy sauce

• 4 tbsp soft brown sugar

• 1/2 tsp 5 spice powder

• 2 tbsp dry sherry

• 1 1/2 inch (4cm) piece of fresh green ginger, peeled and sliced

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Method:

1. Cut the meat in half. Mix the soy sauce, sugar, five-spice powder, sherry and ginger together in a large shallow dish. Put in the pork and set aside to marinate at room temperature for 4 hours, basting frequently.

2. Preheat the oven to fairly hot 190C (Gas Mark 5,375F). Put the pork and marinade in a roasting pan and roast for 10 minutes. Turn the meat over and increase the temperature to very hot 230C (Gas Mark 8,450F). Continue to roast for about 40 minutes, turning and basting frequently during cooking. Test the meat for doneness with a skewer; the juice should run out clear.

3. Preheat the grill (broiler) to high. Put the meat under the grill, and grill for 4 to 6 minutes, or until it is evenly browned.

4. Transfer to a serving dish, discarding the marinade, and slice before serving.