Roasted caramel pork with honey, ginger and five-spice

Roasted, caramelised pork - be sure to save some leftovers!
Roasted, caramelised pork - be sure to save some leftovers! Photo: William Meppem

This simple recipe, an homage to my Aunty Gladys, works best when you source the best quality pork you can find and marinate it overnight. Any leftovers are perfect the next day for pork fried rice, or pork and prawn omelette.

Ingredients

8 x 125g pork neck medallions

Marinade

1 tbsp finely diced ginger

1 tbsp finely diced garlic

2 tbsp malt vinegar

½ cup shao hsing wine

1½ cup honey

½ cup light soy sauce

1 tsp sesame oil

1 tsp five spice powder

Method

1. Combine pork with marinade ingredients in a large bowl, cover and leave to marinate in refrigerator overnight.

2. Next day, preheat oven to 190C. Remove pork from the fridge and bring to room temperature. Reserve the marinade. Place pork on a wire rack inside a roasting tin, then fill the tin with water to a depth of 4cm.

3. Roast the pork for eight minutes, then turn the meat over and baste with generous amounts of the reserved marinade. Roast for a further eight minutes, then baste again. Turn oven to 220C and roast the pork for 8-9 minutes or until cooked. Remove pork from the oven and allow to rest in a warm place for 10 minutes. Cut into slices about 1cm thick and arrange on serving platter.

Serve with my steamed whole snapper and fried rice with king prawns for a Chinese New Year feast, or build your own banquet from these lucky 88 recipes.