Roast Pork Oriental Style
|Pork shoulder||1 , boned|
|Salt||1 1⁄2 Teaspoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|White sugar||60 Gram (1/2 Cup)|
|Red food coloring||1⁄2 Teaspoon|
|Onion||1 Small, chopped|
|Ground ginger||3⁄4 Teaspoon|
|Garlic||2 Clove (10 gm)|
1. Remove the rind from the pork but leave the fat on underneath.
2. Mix all the ingredients together in a basin and place the pork fat side up, in the marinade and refrigerate for 8 hours or overnight.
3. Remove and roll the pork up securing with skewers or string. Place on a rack in a baking dish and cook in a moderate oven 375°F (180°Q for 45 minutes per pound (90 minutes per 1 kg).
4. Baste regularly during the cooking with the marinade. When the pork is cooked remove and make a gravy by thickening the remaining marinade with a little cornstarch.