Instructions: Mix the marinade ingredients together, add the pork fillets, and marinate for about 40 minutes.

Preheat the oven to 375 degrees for 10 minutes.

Place the fillets on a rack in a roasting pan and place the pan in the center of the oven. Roast for 15 minutes.

Turn the fillets and roast for a further 15 minutes. Remove the meat from the oven and set aside for 10 minutes to allow the meat to rest.

Simmer the Chinese maltose with the hot water until the maltose dissolves. Pour the mixture over the pork. Cut into slices just before serving.

This recipe yields 4 servings.

Comments: The techniques of roasting and broiling (grilling) meats were established early in Chinas history, as far back as the Shang dynasty (1523-1027 BC). In fact, the Chinese have been known to cook their food since 40,000 BC, or around the time that fire is thought to have been discovered. The earliest roasting was done by heating slabs of stone and then roasting the raw food upon them, though most people know the famous essay by Charles Lamb on how the delights of roast pig were discovered in the dawn of Chinese culinary history when a farmers house (sheltering his pigs) was burned down.

This recipe is a perennial Cantonese favorite and is done, it is always welcome as part of a family or special dinner.

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