1/3 c. soy sauce
1/4 c. sugar
4 green onions, cut in 1" lengths
4 cloves garlic, crushed
2 tbsp. cornstarch
2 tbsp. lemon juice
1 sm. onion, sliced
1/4 tsp. ground ginger
1/2 c. water
4 lb. roast of pork

Combine soy sauce, lemon juice, sugar, onions, ginger, garlic and water in a mixing bowl. Place roast in the marinade, cover and refrigerate 8 to 10 hours.

Remove roast and place on a rack in a roasting pan. Roast in preheated 325 degree oven for 1 1/2 hours or until meat thermometer registers 182 degrees.

Remove roast to a heated platter and combine pan juices with remaining marinade. Skim off fat. Add water to make 2 cups and thicken with cornstarch. Simmer over medium heat until sauce thickens and boils. Slice roast, serve, and pass sauce in a gravy boat. Yield: 6 servings.