Cantonese roast pork

dry the meat with absorbent paper and cut it into 4 strips lengthwise. do not remove the bacon to make it juicier when grilled. cut 4 diagonal cuts across the width of each pork strip, up to 3/4 of the thickness, without separating the strips. in this way the marinade will penetrate better (and it is the traditional presentation). mix the ingredients, except for the honey, for the maceration in a bowl. Add the pork strips and cover them well with the liquid, pricking them with a fork so that it penetrates better. leave the mixture at room temperature for 4 hours, turning the strips every 30 minutes with a fork, with which you will prick them. heat the oven to 190 degrees c. when hot, drain the pork strips, reserving the marinade, and place them side by side on a rack at the top of the oven. in the lower slot put a roasting pan with 1-2 cm. of water. bake 30 minutes. after this time, the meat will be toasted with a reddish-brown tone. remove the rack from the oven, pass each strip of meat through the marinade and put it back in the oven on the other side. bake 20-25 minutes. pass the strips to another rack, (cold). spread them immediately, the meat must be very hot, with honey on all sides, including the inside of the cuts. In a saucepan, bring the reserved maceration liquid and the one from the roasting pan to a boil, reduce the two liquids until obtaining a sauce, transfer to a hot sauce boat, carve the meat, present the strips assembled and serve with the sauce.