INGREDIENTS

■ 900g|2lb pork, loin or tenderloin

For the marinade:

■ 2 teaspoon of cumin

■ 4 teaspoons of turmeric

■ 12 cloves of garlic, finely chopped

■ 8 slices of ginger, chopped finely

■ 3/4 cup|180ml of Chinese rice vinegar

■ 1 cup|240ml  of Chinese Liang wine

■ 4 tablespoons of oil

■ salt and pepper

DIRECTIONS

1. Pierce the pork all over with a small knife and place in a sealable food bag or dish.

2. Chop the ginger and garlic finely. Season the pork with the salt, pepper, garlic and ginger, rubbing it all over the pork.

3. Mix the cumin and turmeric powders with the Chinese rice wine and pour over the pork, turn the meat and rub in the marinade on all sides. Finally pour the rice vinegar over the pork, cover and refrigerate for approximately 6 hours, turning once.

4. Remove the pork from the refrigerator about 30 minutes before cooking.

5. In a large frying pan with lid, heat four tablespoons of oil; add the pork and turning brown on all sides, about 6 minutes. Reduce the heat and cook the pork covered, turning the pork every 4-5 minutes, for approximately 25 minutes or until the internal temperature reaches 63˚C|145˚F.

6. Let the pork rest, loosely covered with foil for 3-5 minutes before carving.