This dish can be eaten either hot or cold and is traditionally accompanied by Chinese mustard.
1 1/2 kg (3 lb) Loin of pork, boned and trimmed of fat
50 ml (2 fl oz) 1/4 cup Soy sauce
4 Tbs Soft brown sugar
Salt and pepper to taste
2 Tbs Rice wine or dry sherry
piece Fresh root ginger, peeled 2 1/2 cm (1 in) and sliced
1. Cut the meat in half. Combine the soy sauce, sugar, salt, pepper, wine or sherry and ginger in a large dish.
2. Add the pork and marinate at room temperature for 4 hours, basting frequently.
3. Preheat the oven to fairly hot 190°C (Gas Mark 5, 375°F).
4. Put the pork and marinade in a roasting pan and roast for 10 minutes. Turn the meat over and increase the temperature to very hot 23o°C (Gas Mark 8, 45o°F). Continue to roast for about 40 minutes, turning and basting frequently during cooking, or until the pork is cooked through and tender.
5. Preheat the grill (broiler) to high.
6. Put the meat under the grill (broiler) and grill (broil) for 4 to 6 minutes, or until the meat is evenly browned.
7. Transfer to a serving dish, discarding the marinade, and cut into slices before serving.