The Cantonese roast pork is something that I haven't made in a long time. We used to eat it all the time, not sure why we went off it. Maybe because Sam isn't too keen on pork any more. It is easy to make though. I mixed chopped shallots, Chinese five spice, crushed garlic and crushed ginger with some sherry, soy sauce, Hoisin sauce and oil. I poured over the cut up pork tenderloin and left in the fridge overnight. Then, I cooked in the oven at 400 for 30 minutes. For the fried rice, I cooked some bacon in the wok, then added green onions, mushrooms and asparagus and cooked them in the bacon grease. Then I added the grated cauliflower and cooked until done. It was yummy and Sam ate the leftovers for the rest of the week.
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