1. 1. To Marinate: Pierce meaty sides of meat with fork; place roast in a large plastic bag. In a medium bowl combine the soy sauce, sherry, honey, aesfoetida, garlic, chili's and ginger. Mix well and pour mixture into bag with pork. Press air out of the bag and tie securely. Refrigerate at least 8 hours or overnight, turning bag over occasionally. 2. 2. Preheat oven to 350 degrees F (180 degrees C). 3. 3. Remove roast and marinade from refrigerator. Reserving marinade, remove roast and place in a 8x12 inch baking pan. Roast in the preheated oven for 1 hour. Brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until internal temperature has reached 160 degrees F/70 degrees C), brushing several times with marinade. 4. 4. Remove roast from oven and let stand 20 minutes. Combine pan drippings with remaining marinade. In a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. Boil marinade mixture for 5 to 6 minutes, or until mixture thickens. Serve with roast. ---------------------------------------------------------------------------
Nutrition
Ingredients
