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Chinese barbecue pork with a sweet sticky glaze and charred edges. Serve it sliced over rice. Serves 4.
Mix the 45 ml hoisin, the 30 ml soy sauce, honey, the 20 ml Shaoxing wine, five-spice, garlic and the 20 g brown sugar into a marinade. Cut the 800 g pork into thick strips about 4 cm wide, coat well and marinate in the fridge for at least 2 hours or overnight.
Roast the pork on a rack at 200°C for 25-30 minutes, basting with the marinade and turning halfway, until sticky and charred at the edges and the internal temperature reaches 71°C.
Brush the pork with a little extra honey and return to the oven for 3-5 minutes for a glossy lacquered finish.
Rest the pork for 5-10 minutes, then slice it across the grain into thick pieces.
Fan the slices over bowls of warm white rice and spoon over the resting juices.
