Santiago Pork Roast
Yield
15 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
pork loin
|
|
| 1 | large |
onions
sliced |
|
| 2 | each |
bay leaves
|
*
|
| 2 | teaspoons |
salt
|
|
| ½ | cup |
lemon juice
|
|
| ¾ | cup |
soy sauce, tamari
|
|
| ¾ | cup |
sugar
granulated |
|
| 1 | teaspoon |
ginger
freshly grated |
|
| 2 | cloves |
garlic
finely minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
pork loin
|
|
| 1 | large |
onions
sliced |
|
| 2 | each |
bay leaves
|
*
|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
lemon juice
|
|
| 177 | ml |
soy sauce, tamari
|
|
| 177 | ml |
sugar
granulated |
|
| 5 | ml |
ginger
freshly grated |
|
| 2 | cloves |
garlic
finely minced |
|
Directions
Place the loin of pork in a roasting pan and scatter the onion 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. Preheat the oven to 325℉ (160℃) Place the meat in the oven and bake, basting frequently, about 3½ hours, or until the meat is thouroughly cooked.
