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1
Preheat the grill until hot.
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2
Meanwhile, trim off as much visible fat as possible from the top of the joint, and trim the underside too of any flaps of meat.
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3
Neaten the edges.
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4
Brush with 2 tablespoons of the oil, season and then place in a roasting tin.
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5
Brown under the grill for 10 minutes on each side.
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6
Preheat the oven to 170C/gas 3/fan 150C
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7
Make the marinade.
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8
Heat the remaining 3 tablespoons of oil in a saucepan and saute the carrots, onion and celery over a high heat for about 10 minutes until nicely caramelised.
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9
Stir in the five-spice powder and honey.
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10
Cook for another minute or so.
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11
Pour in the soy sauce and wine and boil until reduced by half, about 10 minutes.
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12
Then add the stock and boil for 2-3 minutes more.
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13
Season with freshly ground black pepper.
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14
Pour the hot marinade over the meat in the roasting tin and cover the top with butter papers or wet greaseproof paper.
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15
Roast for 2 1/2 -3 hours until the meat is very tender when pierced with a fork.
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16
Allow the meat to cool to room temperature in the marinade.
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17
Scrape the vegetables off the top of the meat, then put the meat on a tray and place a board on top.
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18
Weigh down with weights or large cans and chill overnight.
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19
Strain the marinade and chill it too - don't worry if it doesn't look very glamorous at the moment, it will look better.
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20
When ready to complete the dish, cut the pork across the grain into 'rashers' about 2cm wide.
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21
Cut each rasher crossways in half.
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22
Heat a little oil in a non-stick frying pan until nice and hot, then saute the pork slices in batches for about 5 minutes on each side until caramelised, spooning over the reserved marinade so they cook to a glossy glaze.
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23
As each batch is cooked, cover the pork and keep it warm.
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24
At the end, any remaining marinade can be bubbled down slightly for a serving sauce (there will only be a little for drizzling).
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25
Pick a light fruity red, such as French grenache (garnacha in Spain), or a semillon from Australia or Chile to serve with this dish.
