1  head garlic

2 tablespoons plus 1 teaspoon kosher salt 2 tablespoons distilled white vinegar

2 tablespoons fresh lemon juice

1 tablespoon pepper

1 (5-pound) pork shoulder or Boston butt, with skin

1 cup broccoli forets

1 cup sugar snap peas

1 cup julienned carrots

1 cup green beans

1 cup red pepper strips

Ѕ celery stalk, chopped

1 cup baby cob corn

1 cup water chestnuts

1 small jar plum sauce

Using a mortar and pestle or the side of a large heavy knife, mash garlic to a paste with 2 tablespoons salt, and stir in vinegar, lemon juice, and pepper.

Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone. Make 1-inch-deep slits in pork under skin and on all sides of the meat, twisting knife slightly to widen openings, and push some of garlic mixture into slits with fngers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean and rub with 1 teaspoon salt (to help it crisp). Place pork in a shallow glass or ceramic dish and refrigerate, covered, for at least 8 hours.

Put pork, skin side up, in fameproof roasting pan. Discard marinade and bring pork to room temperature, about 1 hour. Preheat oven to 350 degrees, with rack in middle. Cover pork with parchment paper and then tightly with foil, and roast for 2 Ѕ hours. Discard foil and parchment. Add Ѕ cup water to pan and roast, uncovered, adding more water when liquid evaporates (about every half hour) for 2 to 2 Ѕ hours, until skin is brown and crisp and meat is fork-tender. Transfer to cutting board or platter, and let stand for 30 minutes. Cut into small pieces.

Lightly steam vegetables and quickly stir-fry in a hot wok until done but still crisp. Pour plum sauce over vegetables and combine with pork.

Yield: 8 to 10 servings