Drunk Pork – China

Cut the meat into 6 equal pieces. Crush the garlic. Cut the spring onions into 3 cm long pieces.

Bring water to a boil in a saucepan. Pour in the garlic, spring onions, pork and ginger slices, season with salt and season with pepper, bring to the boil and simmer gently for 35 min. Then cool in the liquid for several hours.

Remove the meat, pat well (keeping the clear soup, use it elsewhere and refrigerate to cool overnight.

Quarter each of the 6 pieces, layer all the pieces in a suitable container and top with sherry. Cover and refrigerate for 2-5 days.

Drain the meat cubes, cut each diagonally to the grain into 5 mm thick slices and arrange them like roof tiles on a round platter.

Note: You can buy the salted radish ready-made in chinese stores.

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