Cantonese honey roast pork (Char siu)

1. Cut the pork neck lengthwise into strips 4-5 cm thick so the marinade can penetrate everywhere.

2. Mix the hoisin sauce, soy sauce, Shaoxing rice wine, sugar, five-spice and crushed garlic, coat the meat thoroughly and refrigerate, covered, for at least 4 hours, preferably overnight.

3. Preheat the oven to 200 °C, pour a finger's depth of water into a tray, set a rack over it and lay the pork strips on the rack; keep the leftover marinade.

4. Roast the pork for 25 minutes, then turn it, brush with the leftover marinade and roast for another 15 minutes.

5. Mix the honey with the water, brush it generously over every side of the meat and put it under the oven grill for 3-5 minutes until the edges caramelise and char slightly.

6. Rest for 10 minutes, then slice thinly on the diagonal and serve with steamed rice and greens, drizzling the juices from the tray over the rice.

Tip: The red colour you see in restaurants comes from red fermented tofu; if you like, add a pinch of beetroot powder to the marinade. Marbled pork neck is best – lean loin dries out.