Remove the pork from the marinade and set the marinade aside. Place the pork on a wire rack in a tray or on a lined hotplate. Close the lid. Reduce the temperature to medium–low. Glaze the pork with the remaining marinade every 10 minutes, turning the meat when this is done. Cook time will depend on the thickness of the meat. Pork slices will take longer than spare ribs. To test if the pork is cooked, insert a skewer into the thickest part of the meat. When the juices run clear, the pork is cooked. Allow the pork to rest for 10 minutes before serving.