Sticky Roast Pork

This is based on Char Sui Pork, which is a wonderful dish full of Chinese-y flavours, extremely tender and delicious. The trick to the tenderness is the way it's cooked. Instead of just conventional roasting, it's gently steamed at the same time, by putting a bit of water in the roasting pan (the pork sits on a rack in the pan).

Ingredients:

Pork loin or pork belly
3 tbsp soy sauce
2 tbsp Chinese wine vinegar (or similar)
2 tsp chopped garlic
2 tsp chopped ginger
2 tsp 5 Spice paste (buy in supermarkets)
1 tbsp honey
1 tsp chopped chillies/chilli paste

(You can play with these ingredients according to your tastes, this is just out of my head really)

Method:

1. Combine all the marinade ingredients in a dish just big enough to hold the pork. Score the skin of the pork. Place pork in the dish and spoon the marinade over it thoroughly. Leave for as long as possible, up to a night. I've left it for just an hour and it still works.

2. Pre-heat the oven to about 180 degrees C and half-fill the bottom of a roasting pan with hot water.

3. Place the pork on a roasting rack above the water. Cook for +- 45 minutes, brushing the marinade over the pork several times. Make sure the water doesn't boil dry, keep it topped up, leaving enough by the end to make a nice sticky sauce.

4. Remove the pork and let it rest for 15 minutes. Place the roasting pan on the stove and let the sauce bubble away if it isn't sticky enough straight out of the oven. Slice or chop up the pork and combine with the sauce. We like to eat this on fresh rolls, but it can be eaten with noodles or whatever you like, I'm sure.