|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Hoisin sauce||15 Milliliter (1 Tablespoon)|
|Yellow bean sauce||15 Milliliter (1 Tablespoon)|
|Chinese five spice powder||1 1⁄2 Milliliter (1/4 Teaspoon)|
|Cornflour||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Caster sugar||15 Milliliter (1 Tablespoon)|
|Pork fillet||1 Pound, trimmed (450 Gram)|
|Clear honey||10 Milliliter (2 Teaspoons)|
|Freshly ground black pepper||To Taste|
|Shredded spring onion||1 Tablespoon (For Garnish)|
|Boiled rice||2 Cup (32 tbs) (For Serving)|
1. Mix together the vegetable oil, hoisin sauce, yellow bean sauce, Chinese five spice powder, cornflour and sugar in a shallow dish and season to taste with salt and pepper. Add the pork to the dish and turn to coat with the marinade thoroughly. Cover and chill for 4 hours.
2. Preheat the oven to 190°C/375°F/ Gas 5. Drain the pork and place it on a wire rack over a deep roasting tin. Roast for 40 minutes, turning the pork over from time to time.
3. Check that the pork is cooked by inserting a skewer or fork into the meat; the juices should run clear. If they are still tinged with pink, roast the pork for a further 5-10 minutes.
4. Remove the pork from the oven and brush it with the honey. Allow to cool for 10 minutes before cutting into thin slices. Transfer to a serving dish, garnish with shredded spring onion and serve either hot or cold with boiled rice.