The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Apr. 18, 2011
I and the wife liked it. Kids thought it was OK. I think ginger is a bit of an acquired taste.
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Cooking Level: Expert

Home Town: Hampton, Connecticut, USA
Living In: Norwich, Connecticut, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed: Apr. 28, 2005
This recipe was a little confusing. It said to cook a 5 lb roast for 1 hour or until internal temp reaches 160. This took exactly 2 hours for me. The roast was so dry when it came out that we could barely eat it. I marinated for two days, but there was no evidence of any flavor in the meat at all. I will not be making again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Feb. 16, 2005
I followed the recipe exactly (perhaps I was a bit liberal with the thickness of the sliced ginger root) and it was delicious! My husband loved it and I will be making it again soon. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Jan. 25, 2004
absolutely awesome. couldn't find guava so used pink grapefruit juice and marinated 2 1/2 days. added cornstarch for awesome sauce. thank you.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Feb. 16, 2002
I marinated overnight, it was pretty good, think I'd like more "zest" but it was a great change on pork, this is a keeper!
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Cooking Level: Expert

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