Crispy Roast Pork

* Note: Soybean condiment, available in Asian or Chinese markets. Lay pork on a board skin side up and pierce it all over with an ice pick. Rub salt into pork on both sides. Mix together all the ingredients for the marinade. Place the meat on a broiling-pan rack skin side down and rub the meaty side with the marinade. Let stand 1 hour. Heat the oven to 350 degrees. Turn the meat skin side up and place the pan on the middle rack in the oven. Roast, uncovered, for 1 1/2 hours, piercing the skin in many places with an ice pick. Do this three or four times during the baking. Then turn the oven on broil and broil the meat for 15 to 20 minutes or until the skin is crisp. Be careful you do not burn the meat at this point. You want it to just be a dark golden brown. Chop into bite-size pieces and garnish with green onions. Comments: This meat, sometimes called "litchen," is rich because it is very fatty. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-05-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith