Pierce the side of the meat with a fork and place in a bowl. Mix the soy sauce, dry sherry, honey, garlic and ground ginger in a separate bowl and pour over the meat, massaging it well to mix it in. Cover the bowl with clingfilm and refrigerate overnight.
Pre-heat the oven to 170°C.
Remove the pork from the bowl and reserve the marinade. Place on a roasting tray and roast in the preheated oven for 60 minutes. After 60 minutes, brush with the reserved marinade and roast for a further 90 minutes, covering the top loosely with foil if it starts to burn on top. Once thoroughly cooked, remove from the oven and let it stand for 15 minutes covered loosely with foil.
As the pork roast is resting, heat the oil in a large wok over a medium-hot flame and quickly stir fry the onion and garlic. Add the beaten egg and cook for 1-2 mins stirring all the time. Add the peas, carrot and spring onion and stir continuously. Add the cooked rice and mix well. Season with the soy sauce.
Serve slices of the pork roast with the rice and garnish with slices of cucumber.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.