|Pork shoulder||1 Kilogram, boned|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Sesame oil||2 Tablespoon|
|Ginger juice||2 Teaspoon|
|Golden syrup||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
Cut the meat into chunks 5x5x10cm in size.
Mix the marinade ingredients together in a dish, add the pork and leave to marinate for at least 6 hours in the regrigerator.
Turn the pieces occasionally.
Place the pork on a wire rack in a roasting pan.
Cook in a preheated oven for 40-50 minutes or until tender, basting frequently with the pan juices.