Drunken pork

Yield: 8 Servings

Measure Ingredient
2 \N -(up to)
3 pounds Pork
2 \N Cloves garlic
1 \N Scallion stalk (up to)
6 cups Water
1 tablespoon Salt
1 dash Pepper
\N \N Sherry

1. Have pork boned and rolled. Crush garlic. Cut scallion stalk in ½-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.


From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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