3/4 cup dry sherry
3 Tbsp soy sauce
1 1/2 Tbsp minced fresh ginger
2 cloves garlic, pressed or minced
2 tsp sugar
1 fat-trimmed, boned, rolled and tied leg of pork or lamb, 3 1/2 to 4 pounds
about 3/4 cup of regular strength chicken broth
1 1/2 Tbsp cornstarch
In a large, heavy plastic food bag, combine sherry, soy, ginger, garlic and sugar. Add meat and seal bag; rotate to coat meat and set the bag in a bowl. Chill, turning occasionally, 2 hours or up to 1 day.
Lift roast from marinade; set on a rack in an 8 by 12-inch pan. Reserve marinade.
Roast meat, uncovered in a 350 degrees oven until a thermometer in thickest part reads 150 degrees to 155 degrees for pork, 1 3/4 to 2 hours, or 135 degrees to 140 degrees for medium-rare lamb, about 1 1/2 hours.
Transfer roast to a platter; keep warm. Skim and discard fat from pan drippings. Measure drippings and add reserved marinade and enough broth to make 1 1/2 cups. Return mixture to pan over medium heat; stir to free browned bits.
Mix cornstarch with 3 Tbsp water and stir into drippings; stir until boiling. Serve with meat.
Serves 8 to 10.
