Place sugar, sauces, wine, ginger, garlic, 5 spice, & colourings in a saucepan, stir over low heat until smooth.

Place pork in loaf tin, pour over marinade. Refrigerate 1+ hours, turning at least once.

Remove from fridge and set aside 30+ min until meat comes to room temperature

Pre heat oven 210°c. Line baking dish with foil. Place wire rack in pan add 1 cup water.

Remove Pork from marinade, let excess drip off. Place on rack, bake pork 20 min.

Reduce heat to 180°, baste with marinade and bake further 40 min per kilo, basting and turning every 10 min.

Place pork on plate, cover with foil rest for 10 min.

Strain pan juices into saucepan stir in remaining marinade and Plum Sauce. Bring to boil, reduce heat and simmer 5 min.