I had to roast some pork for today's event with Glam-O-Mamas, so I decided to put together left-over ingredients.
Marinate 1.5 Kilos of Pork Roast in a quarter bottle of Char Siu sauce, 1 tablespoon of Old Bay Seasoning, 1 tablespoon soya sauce, 2 tablespoons crushed garlic, and 3 tablespoon vegetable or olive oil. I usually put it in a ziploc or airtight bag, overnight.
Place the pork roast in a trivet and bake in the oven for 1 to 1.5 hours. I like to add 1 cup of water in the baking tray so that the juices don't dry out. How do you know if the pork is cooked to the core? It's juices should be clear and not pink or bloody in nature.
I served this with butternut squash puree and sauteed spinach leaves.