Roasted Pork with Buttered Corn on the Cob

1. Prepare 1Kg or 2lbs of pork for roasting. Any cut would do just fine but I prefer those with ribs.
2. Clean off most of the fat, then peel off as much of the membrane on the inside bones as possible. This is to allow the marinade to penetrate the meat better.
3. Mix in a bowl the following ingredients for the marinade: equal parts vinegar and citrus juices (orange, lemon…etc.), ½ cup dark brown sugar, ½ cup light soy sauce, 1 tbsp freshly ground black pepper, 1 tsp salt, 1 tbsp of Worcestershire sauce, and 1 tsp of garlic powder (or a few cloves of fresh-squeezed garlic).
4. Put the pork in a gallon zip-lock bag and pour the marinade over the pork. Squeeze the air out before closing the bag to promote the constant contact of the marinade against the meat. Refrigerate for up to 24 hours, turning a few times.
5. Pull out the pork and let the marinade drip and save the marinade. Place the pork in a roasting rack or a baking dish and bring to room temperature before roasting.
6. Pre-heat the oven at 350’F.
7. In a sauce pan, strain the marinade and simmer until cooked through. You may use this to baste the pork.
8. Roast the pork for 45 minutes to 1 hour basting it with the cooked marinade every 10 minutes.
9. Pull out the pork before they are no longer soft when squeezed between the bones so as not to let them get dry and tough. Let it rest for about 5 minutes covered with foil.
10. Dilute the remaining ¼ cup marinade with ½ cup water and season to taste with salt and pepper.
11. Cut the pork into serving pieces and drizzle the sauce over the pork.

Serve with buttered corn on the cob as a side dish.