Instructions

1. 1
   Slice the meat into strips about 1 inch (2.5 cm) wide by 6 inches (15 cm) long. A long thin strip like this will keep its shape better when hanging.
2. 2
   Pierce the pork all over thoroughly with a fork. This makes the pork more tender and allows the marinade to penetrate the meat to give flavour all the way through.
3. 3
   Mix all other ingredients together to make a marinade.
4. 4
   Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade.
5. 5
   Cover tightly with cling film and place in the refrigerator for several hours (8–24 hours is preferable).
6. 6
   Preheat the oven to 230°C or 420°F and place a pan in the bottom to catch drippings. Line this pan with aluminium foil to make cleaning easier.
7. 7
   Hang the meat on hooks in the oven or lay them on a rack. Depending on the method and the size of your oven, it may be easiest to do this in two or three batches, rather than all at once.
8. 8
   Roast for 20 minutes, until pork is cooked all the way through. Baste at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red colour as it cooks.
9. 9
   Allow to cool while still hanging, or lay on wire rack to cool. Avoid laying on top of other meat or on a flat surface until cooled.
10. 10
    Cover and refrigerate until needed.