Method

To make the marinade, simmer the spring onions, coriander roots, shallots, galangal and ginger in the water in a heavy-based saucepan for 5 minutes. Dry-roast the star anise, cinnamon and cloves in a heavy-based pan until lightly toasted and aromatic. Add them to the stock, along with the five-spice powder and orange peel. Stir in the soy sauces, rice wine and sugar. Continue to simmer until the sugar has dissolved. Remove from the heat and allow to go cold.

Place the pork into a deep container and pour the cold marinade over, making sure the pork is completely immersed in the marinade. Refrigerate overnight.

Make the basting syrup by adding the glucose and sugar to 80 ml water in a heavy-based saucepan and simmering it until the sugar has dissolved. Stir in the soy sauce, honey and hoisin sauce, along with the cinnamon, star anise and cloves from the marinade. Continue to simmer for 3 minutes, then remove from the heat and transfer to a stainless steel bowl. Allow the syrup to go cold and thicken.

Preheat the oven to 140 °C. Remove the pork from the marinade. Lay the pork on a cooling rack set over a roasting tray. Roast the pork for 10 minutes before removing from the oven and brushing all over with the syrup. Increase the oven temperature to 180 °C. Return the pork to the oven and cook for a further 5 minutes. Baste the pork again and return to the oven for another 5 minutes. Baste the pork every few minutes, turning it over so it is evenly brushed and cooked. Remove from the oven and check if the pork is cooked (it must be well-done). When the pork is cooked, allow it to cool. Carve the pork into thin slices and serve in soups, stirfries or on its own with steamed rice and a dipping sauce. The barbecued pork will keep for 3 days in the fridge.

Recipe courtesy Lessons with Liam, by Liam Tomlin, published by Human & Rousseau. The book is available from all good bookstores for R350.