Santiago pork roast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Pork loin |
| 1 | large | Onion, thinly sliced into rings |
| 2 | Bay leaves | |
| 2 | teaspoons | Salt |
| ½ | cup | Lime or lemon juice |
| ¾ | cup | Soy sauce |
| ¾ | cup | Granulated sugar |
| 1 | teaspoon | Freshly grated ginger |
| 2 | Cl Garlic; finely minced | |
Directions
Recipe by: New York Times International Cookbook 1. Place the loin of pork in a roasting pan and scatter the onion rings over it. Combine the remaining ingredients and stir until the sugar dissolves. Pour this over the meat and cover with plastic wrap. Refrigerate 12 hours or so turning every once in a while.
2. Preheat the oven to 325F
3. Place the meat in the oven and bake, basting frequently, about 3½ hours, or until the meat is thouroughly cooked.