2 or 3 pork fillets to equal 1kg
3ml red food colouring
45ml water
15ml soy sauce
3ml fish paste
30ml Hoisin sauce
15ml sherry
2cm piece ginger, grated
2 cloves garlic, crushed
15ml sesame seed oil
1 – 2 star anise, broken

Place the marinade ingredients in a blender and whiz to combine. Place pork in a plastic bag and add marinade. Refrigerate overnight making sure that the meat is well covered.

Prepare an indirect fire and fit a foil drip pan between the coals. Arrange the meat on the grid above the drip pan and cover the kettle. Cook for 15 – 20 minutes. Remove the lid and place the fillets over the coals for a further 5 – 8 minutes, turning from time to time, until a good brown colour. Stand for at least 5 minutes before carving. Bring reserved marinade to the boil and serve with the sliced meat.