Cantonese Roast Pork

This classic dish is based on a pork rib cut that is a mixture of fat and lean meat. Traditionally, chefs use a special clay oven inside which the pork is hung on a metal hook. However, a convection oven will work if you use a rack set in a roasting tin. Some restaurants add red food colouring to the marinade, but this is unnecessary as the hoisin sauce and beancurd provide plenty of colour without the e-numbers.