2 tbsp honey
100ml hoisin sauce
1 tbsp dark soy sauce
1 tbsp crushed yellow bean curd
2 tbsp rice wine and a tsp of sesame oil.
Pour them into a zip-lock bag or large shallow dish. Place a 600-700g whole pork fillet in the bag or dish then roll it over in the marinade until it is completely coated. Set aside for at least 4 hours, ideally overnight. Pour a shallow layer of water in the bottom of a roasting tin. Place a roasting rack or wire cooling rack in the tin and put the meat on top, reserving the marinade. Roast at 220C/gas mark 7 for 15 minutes then turn the heat down to 180C/gas mark 4 and continue cooking for 15 minutes more, brushing over a little marinade as you go. Remove from the oven, slice into thick pieces and serve.