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Cut the pork into strips around 5cm wide.
Mix sherry and soy sauce, then soak rice in mixture for half an hour.
Break rice grains with the back of a spoon to release the colour, then pass to reserve liquid.
Mix reserved liquid with oyster sauce, five spice powder, garlic and ginger.
Cook pork in a zip-lock or vacuum sealed bag along with the marinade for 24 hours at 68°C.
Having removed the pork, mix 100g of marinade with 100g vegetable oil and 180g honey.
Dip the pork in this mixture then sear on a well-preheated heavy, heat-retentive pan (eg cast iron).