I found this recipe in a cookbook my sister bought me ages ago and only realized that it was a British published book after I moved to England. This marinade gives the pork a great Asian zing and very tender. Don't be afraid of how the outside looks as you cook it because the dark soy sauce gives it a very dark reddish color that makes it look like it's burnt but its not (unless you really over cook it and you do burn it!!!).
1 lb /450g lean pork fillets
6 Tbsp dark soy sauce
2 Tbsp dry sherry
1 tsp Chinese five-spice powder
2 garlic cloves, crushed
2 tsp finley chopped fresh ginger root
1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
4 Tbsp superfine sugar
2 Tbsp red wine vinegar
thinly sliced green onion, to garnish
Trim away excess fat and the silver skin from the pork and place in shallow dish.
Mix together the soy sauce, sherry, five-spiced powder, garlic, and ginger. Spoon the mixture over the pork, cover, and marinate in the refrigerator for at least 1 hour.
Drain the pork, reserve the marinade. Place the pork on a roasting rack over a roasting pant. Cook in a preheated oven of 375 F/190 C, occasionally bating with the marinade, for 1 hour or until cooked through.
Meanwhile, halve and seed the bell peppers. Cut each bell pepper half in three equal portions. Arrange them on a cookie sheet and bak alongside the pork for the last 30 minutes of cooking time.
Place the superfine sugar and vinegar in the pan and heat gently until the sugar dissolves. Bring to a boil and simmer for 3-4 minutes until syrupy.
When the pork is cooked, remove it from the oven and brush with the sugar syrup. Let stand for about 5 minutes, then slice, and arrange on a warm serving plate.
Serve garnish with green onion.