|Boneless pork leg/Loin roast||5 Pound (2.5 Kilograms)|
|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Water||375 Milliliter (1 1/2 Cup)|
|Dry sherry||150 Milliliter (2/3 Cup)|
|Soya sauce||150 Milliliter (2/3 Cup)|
|Chopped onions||250 Milliliter (1 Cup)|
|Sugar||30 Milliliter (2 Tablespoon)|
|Chopped vegetables||1 Liter (4 Cups)|
|Broad egg noodles||1⁄2 Pound (250 Grams)|
|Cornstarch||45 Milliliter (3 Tablespoon)|
Preheat the oven to 325Â°F (170Â°C).
Trim all the fat off the pork roast.
Heat the vegetable oil in a large Dutch oven and saute the roast on all sides until evenly browned.
Add the water, sherry, soya sauce, onions and sugar to the Dutch oven and mix well.
Heat until the boiling point is reached.
Cover the Dutch oven and place it in the oven for approximately 1 3/4-2 hours, basting often.
In the meantime, wash and prepare a selection of vegetables to a total of approximately 4 cups (1 L).
Cook the egg noodles according to package directions until they are just tender but not soft.
When the meat is cooked, slice and place in a large serving dish; keep warm.
Once all the vegetables and noodles have been cooked, arrange around the slices of pork in the serving casserole.
Pour the cooking liquid from the Dutch oven over all and serve at once.
If you wish, combine a little cornstarch and cold water and stir into the meat juices in the Dutch oven.
Bring briefly to the boil until the sauce is thickened.
Then pour over the pork and vegetables.