Title: Drunken Pork
Categories: Meat
Yield: 8 Servings

2 -(up to)
3 lb Pork
2 Cloves garlic
1 Scallion stalk
4 -(up to)
6 c Water
1 tb Salt
1 ds Pepper
Sherry

1. Have pork boned and rolled. Crush garlic. Cut scallion stalk in
1/2-inch sections.

2. Bring water to a boil. Add pork, garlic, scallions, salt and pepper.
Bring to a boil again, then simmer, covered, 30 minutes.

3. Drain, reserving liquid for stock, and let meat cool; then
refrigerate overnight.

4. Cut pork in large chunks. Place in a jar or crock and add enough
sherry to fill. Cover tightly and refrigerate 1 week.

5. Drain pork, slice thin and serve cold.

REFRIGERATE FOR 1 WEEK

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.