Chinese roast pork with pancakes

Step 1

Cut the pork fillet into 15cm lengths and place in a dish. Combine the marinade ingredients and use to coat the pork. Cover and refrigerate for at least 2 hours or overnight.

Step 2

Halve the cucumber lengthways and scoop out and discard the seeds. Cut into 8cm lengths, then cut lengthwise into fine slices, then into fine matchsticks.

Step 3

Cut the green stems of the spring onions into 8cm lengths, then use the tip of a sharp knife to cut into matchsticks.

Step 4

Chill the cucumber and spring onion.

Step 5

Preheat the oven to 220°C.

Step 6

Half-fill a roasting pan with water and place pork on a rack set above the tray. Place in oven for 30 minutes, basting once or twice with marinade. (For extra colour and flavour, brush with a little honey at the end of the cooking time, and place under the grill for a minute or two, watching carefully to make sure it doesn't burn). Remove pork from oven and set aside to rest for 10 minutes.

Step 7

Steam the pancakes in a steamer over simmering salted water for 5 minutes, or wrap in foil and warm in a moderate oven for 10 minutes.

Step 8

Finely slice pork and serve with the pancakes, cucumber, spring onion and extra hoisin sauce. To eat, spread a little hoisin sauce on a pancake, top with pork, spring onion and cucumber, and wrap.