Five Spice Roast Pork

Make a marinade from:

• 1 tbs five spice powder;
• 100 ml soy sauce;
• 100 ml dry sherry (or a suitable substitute);
• a 1in cube of fresh root ginger, finely chopped;
• 2-3 cloves of garlic;
• 1 finely chopped chili;
• 50 ml or so light oil.

Take a 800g piece of pork loin, and put in in the marinade. Rub the marinade well in; and make deep cuts through the meat and push in the marinade. This needs about 1 - 2 hours. You might choose to rub the meat with the five spice mix seperately, and make the marinade from the rest of the ingredients.

Roast for 2 hours at 160C; then let rest for 15 minutes. You can make a gravy by adding 500 ml of boiling water to the roasting pan over a hot plate and stirring around; there is likely to be a fair amount of fat from the pork that should be poured off. This gravy shouldn’t be thickened.

Serve with plain boiled rice and stir-fried/steamed pak choi, cabbage, etc.