1 1/3 lb. (21 oz.) pork roast

Tie roast with butchers twine into a 2-3 inch width roll.

Marinate for 4-5 hours in sauce (see below). Drain.

Roast on rack in hot oven (375°F.) for 30 minutes. Reduce to medium heat (350°F.) and continue roasting for another 30 minutes, basting occasionally with marinade.

Let roast rest for 10-15 minutes prior to slicing.

Marinade Sauce:

8 tbsp. soy sauce
2 tbsp. cooking wine
2 tbsp. sugar
1 stalk green onion
1 slice ginger
3 star aniseeds

Mix all ingredients together in bowl.

Submitted by: CM