Name: Drunken Pork
Ingredients: 2 -(up to); 3 lb Pork; 2 Cloves garlic; 1 Scallion stalk (up to); 6 c Water; 1 tb Salt; 1 ds Pepper; Sherry

I began to have a new kind of apprehensions and ideas of Christ, and the work of redemption, and the glorious way of salvation by Him. An inward, sweet sense of these things, at times, came into my heart; and my soul was led away in pleasant views and contemplations of them. And my mind was greatly engaged to spend my time in reading and meditating on Christ, on the beauty and excellency of His person, and the lovely way of salvation by free grace in Him.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Meat	8	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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