• 1 1/2 tbsp brown sugar (white also ok)
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 2 tbsp light soy sauce (Note 1)
  • 1 tbsp soy sauce (Note 1)
  • 1 tsp five spice powder (Note 2)
  • 1 tbsp oil (vegetable or canola) (Note 3)
  • 2 tsp red food colouring , optional (Note 4)
  • 1.2 – 1.5kg / 2.4 – 3lb pork scotch fillet (collar neck, pork neck) OR pork shoulder (Note 5)
  • 2 tbsp honey


  1. Mix Marinade ingredients in a bowl.

  2. Cut pork in half horizontally to make two long, flat, thin pieces (better flavour penetration).

  3. Place the pork and Marinade in a stain proof container or ziplock bag. Marinate 24 to 48 hours (3 hours is the bare minimum).

To Roast:
  1. Preheat oven to 160C/320F.

  2. Line a tray with foil and place a rack on top (recommended but not critical).

  3. Remove pork from the marinade, save Marinade. Place pork on rack.

  4. Roast for 30 minutes.

  5. Meanwhile, pour reserved marinade in a saucepan. Mix honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.

  6. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.

  7. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.

  8. Baste again on surface then bake for a further 10 minutes until caramelised and sticky. Allow to rest for 10 minutes before slicing.

  9. Serve with rice and steamed Chinese greens. See notes for more uses!

Print Friendly, PDF & Email