Pork Pot Roast

• Pork Roast – Any cut. (Allow 1/3 lb. per serving)
• 1 small can tomato sauce
• 1 can* sugar
• 1 can* soy sauce
• ¼ cup sherry wine
• clove garlic
• piece of ginger

Place fat side of roast on bottom of heavy pan to start. Add all ingredients. Put garlic and ginger through garlic press or mash. Cover closely and cook 1 hour per pound over low heat. Turn occasionally. There should be ½ inch liquid in pot. Add water, if dry. When done, skim off excess fat** and use gravy over meat. Serve with rice.

* use same tomato sauce can to measure sugar and soy sauce.
**easy way to skim excess fat is to use paper towels. Tear towels in half and lay one sheet on top of fat. When soaked with fat, remove carefully onto old newspaper. Repeat until all fat is taken up. Roll up newspaper and discard.