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Drunken Pork

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


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

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

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

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

Drain pork, slice thin and serve cold.

REFRIGERATE FOR 1 WEEK




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