Roast Pork, Pinay Style

• 1 large green pepper, seeded and cut in thin strips
• 2 or 3 cloves garlic, cut in slivers
• 1 boneless pork loin roast, about 3 lbs.
• ¼ cup water
• ½ cup dry white wine or dry vermouth
• 1/3 cup white wine vinegar
• 1 tsp. salt
• 1 tsp. sugar
• ¼ tsp. pepper
• 2 tbsp. soy sauce
• 1/8 tsp. ground ginger

Line the bottom of a heavy Dutch oven with green pepper strips. Using a sharp knife, insert garlic slivers into the meat. Combine water, wine, vinegar, salt, sugar, pepper, soy sauce, and ginger; pour over meat. Roast uncovered in a 400 degrees oven for 20 minutes, then lower temperature to 350 degrees and continue roasting about 1½ hours, or until meat thermometer inserted into center of roast registers 175 degrees. Baste about every 25 minutes as the meat cooks.

Remove meat to a serving platter. Skim fat from pan juices; put juices in a separate bowl to spoon over meat and rice. Serves 6 to 8.