Monkeyboy wrote:was it good?
Very. I could have done with a bit less vinegar, the price I pay sometimes for never measuring anything, but the roast itself was great. Crispy, nicely caramelized outside with the meat so tender I could have sliced it with a spoon. Might be tricky to replicate since again I don't measure. But the ratios worked out to something like 2 parts low sodium soy sauce and 2 parts unsalted chicken stock (for more liquid and in lieu of adding oil), 1 part each of fish sauce, rice wine vinegar, worcestershire sauce, and orange juice, 2 cloves of minced garlic, somewhere in the neighborhood of 1/3 cup dark brown sugar, about a teaspoon of 5 spice (which was a little too heavy on the star anise for my taste) and I rubbed the pork with kosher salt and ground pepper before putting it in the ziploc. I let it marinade for about 12 hours and cooked it over a bed of veg which half stewed/half braised in the marinade liquid for 4-1/2 hours at 250F. I think the next time I try it I may swap the OJ out for ginger ale, but there will definitely be a next time.
