Mix all the marinade ingredients (minus the pork) well in a bowl.

Place the pork into a zip lock bag and pour the marinated mixture. Seal the bag well and work the marinade into the meat until it is evenly coated. Leave to marinate overnight in the fridge.

Preheat the grill/oven until it is extremely hot.

Mix all the basting liquid ingredients until well mix.

In the wok, first, sear the meat to seal in the juices (approximately 3 minutes on each side).

Lay the meat on a tray and grill the meat under 200 degrees Celsius for 5 minutes.

Take out the meat and baste it with the basting liquid prepared above (step 4).

Repeat step 6 above for the other side of the meat basting for another 5 minutes.

Continue and repeat the step above, alternating each side until the meat is cooked – depending on the thickness of the meat. Mine takes about 20 minutes only as my meat side is medium size.

Check the pork with. a meat thermometer. It is done when it has reached 145 degrees Fahrenheit.

Rest the meat for 5 minutes before slicing it and serve accordingly.

With the remaining basting sauce, boil and serve as a sauce for the meat where applicable.