About this recipe:A hoisin and soy marinade adds rich colour and an Oriental flavour to roasted pork. Try serving with ribbons of carrots, courgettes and spring onions stir-fried in chicken stock with a little oyster sauce, tossed with egg thread noodles.
2 pork fillets, about 350 g (12 oz) each
1 teaspoon Chinese 5-spice powder
2 cloves garlic, crushed
75 g (2¾ oz) caster sugar
125 ml (4 fl oz) hoisin sauce
3 tablespoons soy sauce
2 tablespoons Chinese rice wine, sake, or dry sherry
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Trim any fat from the pork. Rub the meat all over with the 5-spice powder and then the crushed garlic. Place the spiced pork in a china or glass dish.
Mix together the caster sugar, hoisin sauce, soy sauce and rice wine, sake or sherry and pour the mixture over the pork, making sure it is evenly coated. Cover and leave the meat to marinate in the refrigerator for 2 hours.
Heat the oven to 200°C (400°F, gas mark 6). Put about 2.5 cm (1 in) of water in the bottom of a roasting tin, place the marinated pork on a rack in the tin, and roast it for 25 minutes. Baste the meat frequently with the marinade, and turn the meat over halfway through roasting.
Take the pork out of the oven and leave it to stand for 15 minutes, then carve it into slices.
Variation: while the meat is resting, make a sauce from the marinade left in the roasting tin by simmering the juices in a saucepan for 10 minutes.