* 1 kg (2lb) boned roasting pork (Loin is good)
* 250 ml (8 fl oz) light soy sauce
* 120 ml (4 fl oz) rice wine or dry sherry
* 100g (4 oz) brown sugar or jaggery
* 3 large spring onions (scallions)
* 1 teaspoon sea salt
* 2 tablespoons mustard powder

===Method===
* In a large bowl, or even in a food processor, mix all ingredients together except for the mustard and pour over the pork
* Leave to marinate for 12 hours or more, basting and turning often.
* Line a large roasting tin with tin foil and place the pork on a rack in the tray
* Roast in a preheated oven at 200° C (400° F) for 10 minutes and then reduce the heat to 160° C (325° F) and cook for a further 1 ¾ hours
* Remove and leave to cool, then chill in the fridge
* Mix the mustard with enough water to make a creamy paste to serve with the pork
* Slice the pork thinly, arrange on a platter and serve

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