Ingredients

• 6 × 200g pork fillets

• 3 tbsp. hoisin sauce
• 3 tbsp yellow bean sauce
• 5 tbsp dark soy sauce
• 4 tbsp honey
• 1 tbsp shaohsing wine or sherry
• 2 tsp five spice powder

Method

1. Make four or five cuts just over half way through in the pork fillets at different directions horizontally. This allows the marinade to penetrate and also gives a more authentic look.
2. Marinade: Mix all the marinade ingredients together in a container large enough to hold the pork fillets. Place the pork fillets in the marinade and marinate for at least 2 hours and up to 24 hours covered in the refrigerator. Turn the pork at regular intervals.
3. To Cook: Place the pork fillets in the centre of a moderate barbecue and cook it 20 minutes, turning and basting it in the marinade after 10 minutes. Then remove the pork and dip in the marinade and place back on the side grills of the barbecue and cook for another 10 minutes. The pork should be a reddish colour and slightly charred.
4. Remove the pork from the barbecue onto a wooden board and brush with honey.
5. To Serve: Slice the pork into slices and serve on boiled jasmine rice with papaya salad (optional). Serve with hoisin or soy sauce.

The pork can be cooked in an oven set at 200C with its marinade for 30-40 minutes. It will need to be turned and basted regularly.Storage: The pork can be stored in the refrigerator for a couple of days or frozen for 1 month. To reheat it place in the oven at 170C for 10 minutes.