This first dish from Ken Hom is a Chinese classic - but if you can ger hold of the ingredients it's really very easy...
Barbecued roast pork
Serves 6 to 8
1kg boneless pork shoulder
3-5tbsp honey, for basting
For the marinade:
2tbsp light soy sauce
2tbsp Shaoxing rice wine or dry sherry
2tbsp sugar
1tbsp whole yellow bean sauce
2tbsp finely chopped garlic
2tbsp hoisin sauce
2tbsp fermented red beancurd
1tbsp five-spice powder
Salt and black pepper
>Cut the pork into 18x10cm strips.
Mix the marinade ingredients in a bowl, add the pork, and leave overnight in the fridge.
Preheat the oven to 180°C/350°F/Gas Mark 4.
While it's heating up, place the pork strips on a rack in a roasting pan, breast side up.
Put 150ml of water into the roasting pan. (This will prevent the fat from splattering.) Put the pork into the oven and roast for 45 minutes, basting from time to time with the honey.
Turn the heat up to 200°C/400°F/Gas Mark 6 and continue to roast for a further 15 minutes.
Remove the pork from the oven and leave until it's cool enough to handle.
Slice thinly and serve.
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