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

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.

A Message from our Provider:

“All suffering can be traced back to people disobeying God”