This is a popular Cantonese dish of roast marinated pork glazed with honey. It is traditionally eaten with rice, mustard and a soy-chilli dip, which is made of 8 tablespoons of soy sauce mixed with 4 tablespoons chilli sauce.
2 lb. pork fillet
2 tablespoons vegetable oil
2½ tablespoons clear honey
4 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons dry sherry
4 grindings black pepper
½ teaspoon cinnamon
2 garlic cloves, crushed
1 teaspoon salt
½ teaspoon monosodium glutamate
1 teaspoon dried rosemary
½ teaspoon dried marjoram
With a sharp knife, cut the pork fillet along the grain into strips about 6 inches long and 1 inch wide.
In a large shallow bowl, combine the soy sauce, sugar, sherry, pepper, cinna-mon, garlic, salt, monosodium glutamate (if
used), rosemary and marjoram. Mix the marinade with a fork.
Place the pork in the bowl and leave it to marinate for 3 hours. Turn the pork strips every 20 minutes.
Preheat the oven to hot 425 °F (Gas Mark 7, 220 °C).
Put enough water in a roasting tin to make a 1-inch layer on the bottom. Place a wire rack in the tin.
With a slotted spoon, transfer the pork from the marinade to the rack in the roasting tin. Reserve the marinade.
Place the tin in the oven and roast the pork for 12 minutes.
Mix the oil into the reserved marinade.
Remove the pork from the oven and, using a pastry brush, brush the strips with the marinade-and-oil mixture.
Reduce the oven heat to moderate 350°F (Gas Mark 4, 180=C).
Return the pork to the oven and roast for a further 10 minutes.
Brush the pork strips with the honey and roast for 5 minutes longer.
Remove the pork from the oven and cut the strips crosswise into 4-inch slices.
Place the pork in a warmed serving dish and serve at once.