Char Sui - cooking recipe

Ingredients

450 g pork loin
6 garlic cloves, crushed
2 teaspoons pureed ginger
1 tablespoon tomato puree
3 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon dark soy sauce
1 tablespoon balsamic vinegar
2 drops red food coloring (optional)
2 tablespoons olive oil

Preparation

Trim the loin and score the top with a sharp knife at 5mm intervals. Place the loin in a dish.
Mix the remaining items to a smooth paste and pour over the loin. Cover and refrigerate overnight.
Heat the oven to 180 degC. Transfer the loin and a little of the marinade to an ovenproof dish, cover with aluminium foil and place on the middle rack. Reserve the remaining marinade.
Cook for about 2 hours, basting the meat around every 30 minutes. Increase the oven temperature to 200 degC and remove the foil. Baste frequently and cook for a further 30 minutes or until crisp.
Remove the loin from the dish and allow to stand for 30 minutes.
Add the reserved marinade to the dish and bring to the boil on a hob. Add a little premixed cornflour/water if it is too thin.
Slice the loin at the scores and serve with the sauce.