Char Siew Rice

Combine the fermented red bean curd, dark soy sauce, light soy sauce, five-spice powder, half the honey, garlic and sugar in a bowl to make the marinade.

Add the pork strips to the marinade, turning to coat, then cover and refrigerate for at least 8 hours or overnight.

Preheat the oven to 200°C, line a roasting tray with foil and set a wire rack on top.

Lift the pork from the marinade, reserving the marinade, and arrange the strips on the rack.

Roast for 20 minutes, then brush with the reserved marinade and roast for a further 15 minutes, until a meat thermometer reads at least 63°C.

Brush the roasted pork with the remaining honey and grill for 3 minutes until the edges are caramelised and slightly charred.

Rest the pork for 5 minutes, then slice thickly.

Place the rinsed rice in a saucepan with 600 ml of water.

Bring to the boil, then cover and simmer over the lowest heat for 12 minutes until the water is absorbed.

Remove the rice from the heat and leave covered for 5 minutes to steam, then fluff with a fork.

Serve the sliced char siew over the rice, scattered with spring onions.