Part 2 of Sunday’s birthday celebration. This fantastic recipe comes from my Granny’s “Sister’s Favorites” cookbook. I have found over the years that the best cookbooks are those made by people you know and love. I have a handful of these well worn cookbooks that when ever I’m in doubt, they always pull through. I love my sis-in-law Kristy, granny’s cookbooks. She makes the best candy, and bread sticks. I love my neighbor Colette’s family cookbook. It’s huge and seriously 2/3 maybe even 3/4 of the book is sweets and treats. You’d think they’d be ziggy piggy’s, but alas they are all thin little girls who are fantastic cooks. My ward put out a cookbook a few years ago, and it is amazing. I wish I would have bought tons of them. Oh ya! I did, but I gave them all away. Secretly I have 2 stashed away, and you can not get me to part with them. They are that good. And how about the new one I got from a friend for my birthday. It’s from a girl at the bank who’s mother wrote it. It has an amazing Banana Bread. And I can’t forget about the Herff Jones employee cookbook. It’s wonderful! These are all my favorite books. I take them to bed with me sometimes! There’s nothing like getting your taste buds going at 9:45 pm.

The Chinese Pork Roast recipe is one of those great recipes. It is definitely James’ favorite meal. It is quite easy and just requires a little preparation ahead of time. I love to make gravy with the pan drippings when the roast is done. It has a very sweet and sour flavor. I serve with boiled potatoes and veggies. My favorite thing to do with this roast though is the leftovers. I really hate leftovers unless you can change their identity. If you turn it into something completely different then I love them. The leftover roast makes perfect Sweet and Sour Pork a few nights later. I just chunk up the roast and throw it into the wok with the veggies and pineapple and saute away. Served over rice and it is one of my favorite meals. So James likes the roast and potatoes, and I like the Sweet and Sour. It’s a win-win.

Granny’s Chinese Pork Roast

1 3-4 lb. Pork Loin Roast

4 T. sugar

1 t. salt

1 1/2 T. honey

1 T. soy sauce (AKA Bug Juice)

1 c. chicken broth

3 T. vinegar

1/4 c. water

Combine sugar, salt, honey, soy sauce broth and vinegar. Place roast in a large Ziploc bag and pour sauce over meat and let marinate for at least 1 hour. (I’ve done it overnight too.) Pace in a roasting pan. Bake in a 350′ F. oven for 2 1/2 -3 hours. Baste sauce if you have time. Sometimes I do, sometimes I don’t. The roast will be a darker brown than you’re accustomed to. Take roast out and allow to rest for a few minutes. Cut and serve. I save the dripping and thicken to make a gravy. Serve with boiled red potatoes. YUMMY!