- Combine hoi sin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Add the pork into the bowl with the remaining sauce. Rotate to cover completely and marinate in the refrigerator for 1-3 hours or cover and refrigerate overnight for best results.
- After marinating, preheat oven to grill / broil settings on medium heat (176°C). Drain pork and discard the marinade. Line a baking pan with baking/parchment paper or aluminium foil. Place pork onto pan and grill/broil for 30 minutes on one side, basting two or three times with the reserved marinade. Rotate with tongs and baste again with the marinade twice again while grilling/broiling.
- Remove from oven and allow to cool.
- If you like additional glaze, combine all the (extra) glaze ingredients into a small saucepan. Bring to boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
- Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with extra glaze.
White Tuna Belly with Spring Onions and Romesco Sauce
Create a simple Spanish-inspired appetiser with tender roasted spring onions, premium white tuna belly and rich Romesco sauce. The creamy, nutty tomato sauce pairs beautifully with the delicate tuna, while lemon thyme and chives add a fresh, aromatic finish. Drizzle with the flavourful oil from the tuna preserves for an elegant dish that is easy to prepare and perfect for tapas, starters or a light meal.
