500g pork fillet/tenderloin/collar/shoulder – sliced into strips

Marinade:

1 tbsp garlic salt/garlic granules and salt

2 tbsp oyster sauce

1 cube fermented beancurd (optional)

4 tbsp brown sugar or 1 tbsp honey

2 tbsp soya sauce

1 tbsp Hoisin sauce or LKK char siu sauce

2 tbsp red wine (optional)

1 tbsp shaosing wine

1 tsp 5-spice powder

1 tbsp maltose

Mix all marinade ingredients together in a plastic bag/airtight container and add pork – leave in fridge for 8 hours.

Roast at 220 for 15 minutes then baste with the marinade.

Roast for another 15 minutes then baste again with the marinade

Roast for a further 10 minutes then baste with 2 tbsp honey and 2 tsp water

Roast for a final 5 minutes with an increased temperature of 230.

Baste the pork again with honey whilst still hot.

For a whole tenderloin:

Roast at 190 for 15 minutes each side basting each side. Turn to grill until internal temperature is 71.

Taken from Made with Lau (YouTube)