Ingredients:

• 1 tbsp finely grated ginger
• 6 cloves garlic
• 80ml (1/3 cup) soy sauce
• 2 tbsp oil
• 2kg piece pork fillet or blade roast
• 2 tbsp honey

Parsley Carrots:

• 600gm baby carrots
• 2-3 tsp olive oil
• 30gm butter
• 2 tbsp finely chopped flat leaf parsley

Method:

Mix the ginger, garlic, soy sauce and oil in a terracotta pot. Add the pork to the marinade and coat well.
Cover and refrigerate over night.

Remove pork from marinade; pour the marinade into a small saucepan and simmer it over a low heat for 5 mins or until it is slightly reduced.
Stir honey into warm marinade and remove from heat.
Return pork to terracotta dish and cook in the middle of the oven for approximately 50 mins basting reguarly with marinade (approx every 10 mins).

Once pork is in the oven, in a roasting tray combine all ingredients for parsley carrots well and cook for approximately 40 mins.
Once pork is cooked remove from oven and allow to rest for 10-15 mins before serving.
Remove carrots from oven once tender.
Slice Pork and serve.