Ingredients
- 1 kg pork tenderloin (fillet), whole
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp rice wine vinegar
- 3 tbsp honey
- 2 tbsp brown sugar
- 4 tbsp hoisin sauce
- 1/2 tsp Chinese five spice
- 1/2 tbsp red food coloring
Method
- Add all ingredients to a bowl and mix well.
- Add pork loin to the marinade and massage well with your hands.
- Store in the fridge for 24-48 hours.
- Remove from fridge 1 hour prior to cooking and pre-heat oven to 220 degrees Celsius.
- Place the pork on a wire rack over a roasting tin filled with 4 cm of water to catch the drips.
- Roast for 8 minutes then reduce heat to 180 degrees Celsius and roast for a further 13 minutes.
- Remove the pork from the oven and cut across the grain into approximately 1cm slices
- Serve with fried rice and stir fried spinach.
Ingredients