- 2 1/2 lb (1 kg) fillet of pork

		- 2 tablespoons maltose or honey,
			dissolved with a little water

				MARINADE:
		- 1 tablespoon soft brown sugar

		- 1 tablespoon yellow bean sauce

		- 1 tablespoon light soy sauce

		- 1 tablespoon dark soy sauce

		- 1 tablespoon Hoisin sauce

		- 1 tablespoon oyster sauce

		- 2 tablespoons brandy, whisky or rum

		- 1 teaspoon sesame oil

		Cut the pork into strips about 1 (4 cm) thick
			and 7 - 8 inches (18 - 20cm) long,
			and marinate, covered,
			for at least 8 10 hours,
			turning occasionally.

		Preheat the oven to 220 degrees Celsius
			/450 Fahrenheit/Gas mark 7,
			and place a roasting or baking tin
			filled with about 1 pint (600 ml)
			boiling water at the bottom.
			Take the pork strips out of the marinade,
			drain them well and reserve the marinade.
			Put the tip of an S-shaped hook through one
			end of each strip, then hang the strips
			on the top rack in the oven,
			making sure they dangle freely.

		Roast for 10 15 minutes,
			then baste with the marinade,
			reduce the heat to 180 degrees Celsius/
			350 F/Gas 4, and cook for a further 8 10 minutes.
			Remove the meat from the oven,
			let it cool down for 2 3 minutes,
			then brush the strips with
			the maltose or honey syrup,
			and lightly brown them under
			a medium hot grill for 4 5 minutes,
			turning once or twice.

		To serve: cut the meat across
			the grain into thin slices,
			and make a sauce by boiling
			the marinade and the water
			and drippings from the baking
			tin together for a few minutes,
			then strain into a gravy boat.
			Serve hot or cold.