- 2 × 350 g (12 oz) pork fillets, trimmed
- 1 teaspoon Chinese five–spice
- 2 cloves garlic, crushed
- ⅓ cup (75 g) caster (superfine) sugar
- ½ cup (125 ml) hoisin sauce
- 2 tablespoons salt–reduced soy sauce
- 1½ tablespoons shaoxing rice wine, sake or dry sherry
- Place the pork in a non–metallic dish and rub all over with the Chinese five–spice powder and then the crushed garlic.
- Combine the sugar, hoisin sauce, soy sauce and rice wine in a small bowl and pour over the pork, tossing to coat.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 200°C (400°F/Gas 6).
- Pour enough water into the base of a large roasting pan to come about 2.
- 5 cm (1 inch) up the sides of the pan.
- Set a grill rack over the top and arrange the pork fillets on the rack.
- Cook for 25 minutes, basting the meat frequently with the leftover marinade, and turning over halfway through cooking.
- Remove the pork from the oven and leave to rest for 15 minutes, before carving into slices and serving.