Festive Pork Roast

Ingredients

• 0.7 cup firmly brown sugar packed
• 4 teaspoons cornstarch 
• 2 teaspoons curry powder 
• 1.5 cups cooking wine dry red
• 4  garlic cloves minced
• 1 teaspoon ground ginger 
• 0.5 cup catsup 
• 0.5 teaspoon pepper 
• 43 pound rolled pork roasts boneless
• 3 tablespoons soya sauce 
• 0.3 cup vegetable oil 
• 0.5 cup water 
• 1.5 cups water 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil

Directions

1. Combine first 10 ingredients in a large shallow dish or zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours, turning occasionally.
2. Remove pork from marinade, reserving marinade to equal 2 1/2 cups, adding water if necessary.
3. Place pork on a rack in a shallow roasting pan lined with aluminum foil.
4. Whisk reserved marinade into cornstarch in a small saucepan.
5. Place pan over medium-high heat, and bring sauce to a boil, whisking constantly. Cook, whisking constantly, 2 to 3 minutes or until thickened.
6. Remove and reserve 1/4 cup sauce. Set remaining sauce in saucepan aside.
7. Broil pork 6 inches from heat 5 minutes.
8. Pour 1 1/2 cups water into bottom of pan. Reduce oven temperature to 325, and bak 1 hour and 15 minutes to 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 155, basting with reserved 1/4 cup sauce during the last 15 minutes.
9. Remove roast, and let stand at least 10 minutes or until meat thermometer inserted into thickest portion registers 160 before slicing.
10. Serve with remaining warm sauce.