Vietnamese Roast Pork
piece of pork loin, about 1.2 kg
250 ml light soy sauce
2 tbsps white wine vinegar
1 hpd tsp soft brown sugar
1 bunch spring onions, green part only
Score the fat of the pork with a sharp knife. Place the meat in a deep narrow dish, leaving less than an inch on either side. Pour over the soy sauce and vinegar then sprinkle over the sugar. Leave to marinate for as long as possible- overnight is ideal.
Preheat the oven to 240 C, Gas 9. Remove the meat from the marinade and place it in a baking tray. Spoon as much marinade as you desire over the pork- i use about ½ inch. As the sauce evaporates during cooking, add more marinade.
Place in the oven on the middle tray for 30 minutes, then turn down the temperature to half way. Cook for another hour, or until the fat becomes crispy and golden. Allow to stand before serving, sprinkled with sliced spring onions and accompanied by apple sauce, roast potatoes and a steamed green vegetable.