Sticky glazed slow-roasted pork

Combine cooking wine, sauce, sugar, garlic, ginger, oil and star anise in a medium jug. Reserve half the mixture, covered in the fridge.

Place pork in a large dish, pour remaining soy mixture over pork; turn to coat in marinade. Cover; refrigerate for 3 hours or overnight, turning pork occasionally.

Preheat oven to 150°C.

Place pork on a wire rack over a baking dish; reserve marinade. Pour the water into the base of the dish. Roast pork for 2 hours or until tender, brushing occasionally with the reserved marinade. Cover pork loosely with foil if overbrowning. Remove pork from pan, cover with foil; rest for 15 minutes. Discard any leftover marinade used to brush the pork.

Meanwhile, heat the refrigerated marinade in a small saucepan; bring to the boil. Reduce heat; simmer for 1 minute. Discard star anise.

Serve sliced pork on a platter, drizzled with soy mixture.