Start the night before. In a large bowl, mix all the marinade ingredients with the pork. Add water to the mix until almost submerged. Cover and chill overnight.
The next day, preheat the oven to 180C/350F/gas mark 4.
Line a baking tray with non-stick paper and set a wire rack on top. Arrange the pork on the rack, leaving at least 2cm between each strip. Roast the pork for 40 minutes.
Drizzle with honey and leftover marinade before carving. When carved, finish with a few drops of light soy sauce.
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