Crispy Roast Pork

Course : Chinese
Serves: 8
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2 1/2 pounds side of pork -- lean (with the skin on)
1 teaspoon salt -- or to taste
3 medium green onions -- for garnish
--- marinade ---
1 tablespoon mein see -- see * note
1 tablespoon soy sauce -- dark
1/4 teaspoon salt
1 teaspoon sugar
1 clove garlic -- crushed
1 teaspoon ginger root -- fresh grated

Preparation / Directions:

* 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.

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