Chinese Pork Roast

Chinese Pork Roast


4 lbs. pork roast
3/4 c. soy sauce
1/2 c. Dry Sherry
1/3 c. honey
2 cloves garlic, minced
1/2 tsp. ground ginger
1 T. cornstarch
1 T. cold water

Make deep punctures in to the side of the meat.

Combine soy sauce, Sherry, honey, garlic and ginger.

Place pork and mixture in a lg. plastic bag. Press of air,
and seal securely.

Refrigerate at least 8 hrs., or overnight, turning bag
occasionally.

Preheat oven to 325.

Place roast in a baking dish, reserving the marinade.

Roast pork 1 hr. Brush with reserved marinade, cover
loosely with foil, and roast an additional 1 1/2 hrs., or
until internal temperature has reached 160°F.

Brush with marinade a few times while cooking.

Remove roast from oven, and let stand 15 mins.

In a small bowl, combine cornstarch with water. Stir
into the pan with drippings. Bring mixture to a boil.
Stir, and boil until mixture thickens.

Serve with roast.

Makes 8-10 servings