Pork Roast In Oriental Marinade Recipe
Ingredients
| Flour | 1 Tablespoon | |
| 1 pork shoulder roast, boneless | ||
| Salt | 1/2 Teaspoon | |
| Sugar | 1 Tablespoon | |
| Ginger | 1/2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup dry sherry or orange juice | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Ketchup | 2 Tablespoon | |
Directions
1. Shake 1 tablespoon flour in a medium-size plastic cooking bag. Place bag in a glass baking dish.
2. Trim excess fat from meat and place roast in the bag.
3. Mix salt, sugar, ginger, garlic, wine, lemon juice, soy sauce and ketchup; pour over meat in the bag. Close bag securely with string (do not use metal twist tie). Refrigerate several hours.
4. Make six 1/2-inch slits in the top of the bag. Insert Temperature Probe in center of meat. Cook in microwave oven set at 160°F and at ROAST.
5. Allow to stand 20 minutes for heat to equalize; during this time internal temperature will rise to 170°F.
2. Trim excess fat from meat and place roast in the bag.
3. Mix salt, sugar, ginger, garlic, wine, lemon juice, soy sauce and ketchup; pour over meat in the bag. Close bag securely with string (do not use metal twist tie). Refrigerate several hours.
4. Make six 1/2-inch slits in the top of the bag. Insert Temperature Probe in center of meat. Cook in microwave oven set at 160°F and at ROAST.
5. Allow to stand 20 minutes for heat to equalize; during this time internal temperature will rise to 170°F.
Chef
