Quite tasty using a medley of ingredients of the Orient: fish sauce, mirin, light soya sauce, and I added culantro to the mix!
Recipe ask for the meat to be marinated overnight in the fridge, but I only did for thirty minutes, still good; before roasting for 25 minutes.
Recipe on pgs 128-129 of China modern
By Ching-he Huang
I am sharing this recipe at Cookbook Countdown #31