Combine the garlic, ginger, rice wine or sherry, five-spice powder, honey and whole pork fillet and tip into a shallow casserole dish. Add 300ml (½ pint) water and the chopped spring onion then bring to a simmer.
Put on the lid and cook for 1 hour (over a low heat), or until the meat is tender.
Lift the pork out of the casserole onto a plate, then reduce the sauce if needed - it should be a little sticky rather than runny. Add the soy sauce and stir. Slice the pork and add it back to the sauce. Scatter over the sliced spring onion and serve with steamed rice.